Crusty Homemade Vegetable Pizza
Adapted from Strive for Five.
Yield: 8 servings
2/3 cup/160mL All purpose flour
1/3 cup/80mL Whole wheat flour
1 1/2 tsp/8mL Quick rising yeast
1/2 tsp/3mL Salt
1/2 cup/120mL Warm water
1/2 tsp/3mL Granulated sugar
1 tbsp/15mL Canola oil
TOMATO SAUCE AND TOPPINGS
1/2 cup/125mL Prepared tomato sauce (low sodium)
1 1/2 cup/360mL Grated mozzarella cheese
1 cup/250mL Fresh spinach, washed & dried
1 Roasted red pepper, sliced
1 cup /250mL Sliced mushrooms
In a bowl mix the flours, yeast and salt.
In another bowl, combine warm water, sugar and oil. Add to flour mixture. Using a wooden spoon, stir until the dough begins to come together and forms a ball. You may need to add in a little more flour by the tablespoon, until dough becomes less sticky.
Turn dough out onto a lightly floured board and knead gently until dough feels elastic. Shape into ball. Place ball in a lightly greased bowl; leave at room temperature until it doubles in size (approx. 1 hour)
Lightly grease a pizza pan. Using fingertips, spread dough to the outside edges of the pan.
Spread the tomato sauce over the pizza dough.
Spread ½ - ¾ of the cheese over the pizza.
Lay spinach evenly over cheese.
Top with remaining cheese, Distribute the red pepper slices over the pizza. Spread sliced mushrooms over the pizza.
Bake for 20-30 minutes.
Cut into 8 slices.