Whitacre Veggie Pizza

0.5 can (6 oz) Tomato Paste
1 cup Tomato Sauce
2 cup Cheese, Kroger Part Skim Mozzarella Cheese Shredded
.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 cup, pieces or slices Mushrooms, fresh
1 cup, sliced Zucchini
1 serving 1 Med. Green Bell Pepper
2 cup Flour - Gold medal all purpose flour
162 mL Water, tap
.5 serving Red Star Quick Rise Yeast - 1 packet (by BEYOND4WALLS)
.5 tsp Granulated Sugar
.5 tsp Salt
1.5 tbsp Extra Virgin Olive Oil
3 tsp Kirkland Minced Garlic (by JDYDEL)
1 tsp crushed red pepper flakes (by TORI7HARRISON)

Add sugar to water (110F), stir to dissolve. Add yeast and stir. Set aside and let rest for 6-10 minutes. Combine flour and salt in food processor. Add yeast mixture and 1/2 tbsp olive oil. Process on high for 40 seconds. Turn out on lightly floured board, knead for 3 minutes, form ball, place on parchment covered baking sheet. Dust lightly with flour, cover with tea towel, let rise in warm place.

Preheat oven to 425F. Dice fresh vegetables to desired topping size. Toss veggies, garlic, red pepper flakes with 1 tbsp olive oil in a bowl. LIne a baking sheet with foil, spread veggies evenly and roast at 425F for 10 minutes. Do not overcook.

Combine tomato sauce, tomato paste, red pepper flakes, Italian seasoning in small bowl. Stir until smooth.

Roll out dough on floured board. Dust pizza peel with cornmeal and place crust on peel. Spread desired amount of sauce on crust. Top with mozzarella and roasted veggies. Cook in pizza oven (or home oven set to highest setting) until desired doneness is reached.

Dough can be used right away but is best if it is allowed to rest for 3 hours. Can rise in fridge overnight but should be allowed to rest at room temperature for 45 minutes before rolling it out.

Serving Size: 1/8 pizza