Gourmet Veggie Pizza

Crust:
2 cups wheat flour
2-2.5 cups white flour
2 cups hot water (hot as tap can go)
2 packets/Tbspn yeast
2 Tbspn honey
1.5 tsp salt

Toppings:
1 cup marinara sauce
2/3 cup mozz cheese
1 oz goat cheese
1/2 cup fresh spinach, chopped
1 red pepper, chopped
1/2 fresh tomato, chopped
1/3 cup mushrooms, chopped

To make crust, mix dry ingredients first. Then separately, combine the hot water, yeast and honey - stir well. Let the wet mixture sit 5-10 min (yeast foam should appear on top). Mix wet ingredients in with dry and either mix with beaters or knead. I use my hand-mixer and it works great! Add a little more flour or water if needed to get right texture.

Let dough rise if you have time, OR just roll/toss to crust size and place on pans! Bake crusts at 400deg F for 5-9 min to prevent soggy crusts later. This also helps the crusts to rise well.

Add toppings. I add cheese last so you can taste it well without having too much on. I add turkey pepperoni and olives to my husband's part of the pizza. ;)

Cook at 425deg F for 10-14 min until cheese bubbles and edges are golden brown.

Serving for these nutrition facts = 1/16th of one pizza, recipe makes 2 pizzas. (64 of those cals for one slice is the crust)

You can of course vary the veggie toppings, without even changing the calorie count very much. I usually use whatever veggies from the fridge I need to use up!


Number of Servings: 32

Recipe submitted by SparkPeople user CALLIOCA.