Veggie Pizza with Herbed Tomato Crust

Ingredients

• 1/2 cup whole wheat flour
• 1/2 teaspoon dried parsley flakes
• 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 all-purpose flour
• TOPPINGS:
• 1 8 oz can pizza sauce
• 1 medium green pepper chopped
• 1 cup sliced fresh mushrooms
• 1 small red onion chopped
• 1 medium tomato chopped
• 1 cup shredded mozzarella cheese

Directions

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.

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.

Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly.

Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake at 400 for 25-30 minutes or until cheese is melted and edges are lightly browned. Yield: 6 slices.