 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I wouldn't say I'm a vegetarian, but I do like meatless entrees, says Kathleen Kelly of Roseburg, Oregon. Since I enjoy gardening, I often cook with homegrown veggies. Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
1 teaspoon olive oil |
1/2 teaspoon sugar |
1/2 cup king arthur premium 100% whole wheat flour |
1/2 teaspoon salt |
1-1/2 cups king arthur unbleached all-purpose flour |
toppings: |
3 cups broccoli florets |
1 cup sliced fresh mushrooms |
1/4 cup chopped onion |
4 garlic cloves, minced |
1 tablespoon olive oil |
1/2 cup pizza sauce |
4 plum tomatoes, sliced lengthwise |
1/4 cup chopped fresh basil |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1/3 cup shredded parmesan cheese |
Directions:
1. In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Press onto the bottom and 1 in. up the sides of a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake at 425° for 6-8 minutes.
4. Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-6 minutes or until crisp-tender. Transfer broccoli to a colander. Rinse with cold water; drain and set aside.
5. In a nonstick skillet, saute mushrooms, onion and garlic in oil until mushrooms are tender. Spread pizza sauce over crust. Top with mushroom mixture, tomatoes, broccoli, basil and cheeses. Bake at 425° for 12-14 minutes or until crust is golden and cheese is melted. Yield: 6 slices.
|
|