Homemade Vegetable Pizza
A tender yeast crust topped with broccoli, mushrooms, sun dried tomatoes and grated natural cheese.
1/2 cup lukewarm water
1 package yeast
1 teaspoon sugar
3/4 cup lukewarm water
1 teaspoon salt
1 tablespoon olive oil
1 cup whole wheat flour
1 cup unbleached white flour
1 cup chopped broccoli
1/2 cup chopped mushrooms
1/4 cup chopped sundried tomatoes
1-1/2 cups grated Light Natural Cheese
Sprinkle the yeast and sugar over the lukewarm water and let it stand until bubbly. The water should be barely warm. Hot water will kill the yeast. Chop broccoli, mushrooms and sun dried tomatoes, grate cheese and set aside. Stir water, salt and olive oil into yeast. Add flours gradually, stirring until dough is stiff. Turn out onto well-floured counter and knead until elastic, as in bread recipes. Allow the dough to rise until double.
After the dough has risen, punch it down and make it into a ball. Let it set ten minutes while you preheat the oven to 400-degrees. Sprinkle a cookie sheet with cornmeal; roll or stretch the dough into a circle or rectangle one-half inch thick. Cover the pizza with chopped mushrooms and broccoli. Sprinkle with sundried tomatoes. Sprinke with cheese. Bake at 400-degrees for 20-25 minutes. Recipe makes 1 pizza.
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For sauteeing, use a teaspoon of oil and spread it in the pan with a pastry brush. If need only to lightly coat the pan with oil, use a spray bottle instead.