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.

Friday Night Pizza

from Animal, Vegetable, Miracle

FRIDAY NIGHT PIZZA (Makes two 12-inch pizzas)

3 tsp. yeast
1½ cups WARM water
3 tbs. olive oil
1 tsp. salt
2½ cups white flour
2 cups whole wheat flour


To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.

1 cup sliced onions
2 peppers, cut up

While the dough is rising, prepare the sliced onions: a slow sauté to caramelize their sugars makes fresh onions into an amazing vegetable. First sizzle them on medium heat in a little olive oil, until transparent but not browned. Then turn down the burner, add a bit of water if necessary to keep them from browning, and let them cook ten to fifteen minutes more, until they are glossy and sweet. Peppers can benefit from a similar treatment.

Once the dough has risen, divide it in half and roll out two round 12 inch pizza crusts on a clean, floured countertop, using your fingers to roll the perimeter into on outer crust as thick as you like. Using spatulas, slide the crusts onto well floured pans or baking stones and spread toppings.
16 oz. mozzarella, thinly sliced
2 cups fresh tomatoes in season (or sauce in winter) Other toppings
1 tbs. oregano 1 tsp. rosemary Olive oil

Layer the cheese evenly over the crust, then scatter the toppings of the week on your pizza, finishing with the spices. If you use tomato sauce (rather than fresh tomatoes), spread that over crust first, then the cheese, then other toppings. Bake pizzas at 425° for about 15-20 minutes, until crust is brown and crisp.

Some of our favorite combinations for summer are:
Mozzarella, fresh tomato slices and fresh basil, drizzled with olive oil
Mozzarella, chopped tomatoes, caramelized onions, mushrooms
Chopped tomatoes, crumbled feta, finely chopped spinach or chard, black olives
Good winter combinations include:
Farmer cheese, chicken, olives and mushrooms
Tomato sauce, mozzarella, dried peppers, mushrooms, and anchovies

Pizza Kits- OAMC

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from ChristyClipart

In separate bags, place the following:

3 c. shredded mozzarella cheese
1 c. pizza or spaghetti sauce
Toppings of your choice – Pepperoni, sausage (browned), ham and canned pineapple work well. ½ of the BEST pizza dough recipe.

Place all four bags into a one-gallon freezer bag, and put a slip of paper with the instructions inside. Lay flat to freeze.

PIZZA KIT INSTRUCTIONS:

Remove dough from bag, and place in greased bowl. Allow cheese, sauce and pepperoni to thaw in fridge. Cover dough with towel or plastic wrap. Allow to rise twice in the bowl (This will take most of the day. You can also thaw the dough overnight in the fridge, then set it out to rise the next afternoon.). Punch down. Oil cookie sheet and use fingers to press the dough out to edges. Prick the dough with a fork in various places to keep it from bubbling up. Top with sauce, cheese and toppings. You can allow it to rise a little bit before placing in the oven. Bake at 425° for 20 min.

Makes 1 cookie sheet size pizza.