Vegetable Pizza
Servings: 0
Ingredients
- 1 tablespoon olive oil
- 1 1/8 cups water
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons sugar
- 1 package yeast rapid-rize
- 3 1/2 cups bread flour
- 6 ounces tomato paste
- 6 ounces portabella mushrooms chopped coarse
- 8 whole button mushrooms sliced
- 1/2 whole green pepper chopped coarse
- 1/2 whole yellow pepper chopped coarse
- 1/2 whole red pepper chopped coarse
- 4 slices purple onion chopped fine
- 4 ounces feta cheese crumbled
- 8 ounces mozzarella cheese shredded
Instructions
- Crust: Mix olive oil, water, salt, and sugar together and warm in
- microwave but do not boil. Stir in yeast til dissolved. Gradually stir
- in flour until you have a ball of dough. Let rise in bowl 10 minutes for
- a regular crust and 20 minutes for a deep dish. This makes 1 (16") pizza.
- I use a 16" pan(Wearever Air-Bake) that has holes in the bottom and it
- works great. Grease pan with shortening(Pam or oil will not work). Let
- rise 10 minutes on pan(30 minutes for deep dish). Bake crust at 350
- degrees for 10-15 minutes or until golden brown.
- Topping: Mix 1 can tomato paste with 2/3 can water and sprinkle in herbs
- of your choice(oreganeo, basil, Italian seasoning, etc.) Spread over
- crust. Next layer vegetables: portabella mushrooms, button mushrooms,
- peppers, & onion. Top with feta cheese, then mozzarella.
- Bake at 350 degrees until pizza looks and smells done, approximately 20-35
- minutes.
Notes
NOTES : Optional vegetables: Thin sliced eggplant, zucchinni or yellow squash. Frozen spinach, thawed and squeezed dry. Pineapple chunks cut in half. Sliced black olives. Any fresh vegetable. However fresh tomatoes do not work well. The combinations in the recipe are our favorite!
Recipe By: Peggy Monteiro
Serving Size: 4
Serving Size: 4