Veggie Pizza with Herbed Tomato Crust |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I love this recipe because the crust is so flavorful Ingredients:
1/2 cup king arthur premium 100% whole wheat flour |
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1 teaspoon active dry yeast |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup water |
1/2 cup tomato juice |
1 teaspoon olive oil |
1-1/2 to 1-3/4 cups king arthur unbleached all-purpose flour |
toppings: |
1 can (8 ounces) pizza sauce |
1 medium green pepper, chopped |
1 cup sliced fresh mushrooms |
1 small red onion, chopped |
1 medium tomato, chopped |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes.
3. Preheat oven to 400°. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly.
4. Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake 25-30 minutes or until cheese is melted and edges are lightly browned. Yield: 6 slices.
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