Versatile Veggie Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 oz bakers yeast1 tsp sugar1/4 cup water2 3/4 cups flour (any kind)3/4 cup water1 tsp extra virgin olive oil2 oz sharp provolone cheese (4 slices, cut into strips)1/2 cup tomato sauce or canned tomato or fresh1 tbsp garlic (pickled or fresh)1 tsp dried basil or several leaves fresh basil1 cup artichokes (well drained)1/2 cup black olives (well drained)1 cup raw onion or peppers or both6 oz shredded mozzarella, part skim1 tsp olive oildried oregano1 tsp cornmeal1 tsp olive oil
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.
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.
Nutritional Info 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
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