Wednesday, October 19, 2011

Vegetable Pizza

vegetable pizza

I love making homemade pizza's, especially on days I don't feel like making a big fuss in the kitchen. Here is a yummy pie with all my favorite vegetables. This pie is light, flavorful, crunchy and chewy.  

•Pizza Toppings•

4 Tbs of pre made pesto, for the sauce
1 cup of crumbled feta
1/2 cup of marinated artichokes, drained and coarsely chopped
1/2 cup of julienned tomatoes
1/2 cup of a zucchini, thinly sliced



2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour


In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. If you are limited on time sticking the whole bowl into a warm oven (200˙) works beautifully. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza topping recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.


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