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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 307.9
  • Total Fat: 8.8 g
  • Cholesterol: 17.2 mg
  • Sodium: 314.9 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 14.4 g

View full nutritional breakdown of Versatile Veggie Pizza calories by ingredient
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Versatile Veggie Pizza

Submitted by: AZCHRISANN

Introduction

The sharp provolone is what makes this pie! This is good for anytime you are not in a rush, yeast has a mind of it's own. If you are not good at stretching dough, you can use a rolling pin. Separate before stretching into 4, 6 or 8 individual pieces and let hubby, friends or kids make their own, this can also be used for calzone. Have this with a nice big green salad or you'll be tempted to eat the whole thing! The sharp provolone is what makes this pie! This is good for anytime you are not in a rush, yeast has a mind of it's own. If you are not good at stretching dough, you can use a rolling pin. Separate before stretching into 4, 6 or 8 individual pieces and let hubby, friends or kids make their own, this can also be used for calzone. Have this with a nice big green salad or you'll be tempted to eat the whole thing!
Number of Servings: 8

Ingredients

    1 oz bakers yeast
    1 tsp sugar
    1/4 cup water

    2 3/4 cups flour (any kind)
    3/4 cup water
    1 tsp extra virgin olive oil

    2 oz sharp provolone cheese (4 slices, cut into strips)
    1/2 cup tomato sauce or canned tomato or fresh
    1 tbsp garlic (pickled or fresh)
    1 tsp dried basil or several leaves fresh basil

    1 cup artichokes (well drained)
    1/2 cup black olives (well drained)
    1 cup raw onion or peppers or both
    6 oz shredded mozzarella, part skim
    1 tsp olive oil
    dried oregano

    1 tsp cornmeal
    1 tsp olive oil


Directions

Mix yeast, sugar and 1/4 cup water and allow to get frothy (Do not substitute the sugar or yeast won't froth).

Put flour in bowl and add yeast mixture, plus 3/4 cup water, 1/4 cup at a time. Sometimes I only need 1/2 cup water, sometimes you have to add flour. It should form a nice elastic dough, drizzle one tsp olive oil over top, cover and let rise in bowl until about double in size.

Turn dough out onto floured surface, cut into pieces if doing individual pies or if you want to freeze portions. Knead into desired shape/s and put onto a cookie sheet or pizza pan that has been drizzled with one tsp olive oil and one tsp corn meal (secret tip to a great crust and it will keep it from sticking to the pan). Press provolone into dough and put in cold oven for about 10 minutes to allow dough to rest. Remove from oven.

Preheat oven to 425 degrees Fahrenheit.

Place vegetables on pie and top with shredded mozzarella, oregano and remaining tsp of olive oil. Put pie in oven and reduce temp to 400, bake for 15 minutes, check bottom of pie, it should be a light golden brown. Continue to bake to desired crispiness. Cut , in half, then quarters, then eighths.



Number of Servings: 8

Recipe submitted by SparkPeople user AZCHRISANN.






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