Veggie Pizza

Pizza has got to be one of my favorite foods! I think it’s one of the world’s perfect foods… crispy, chewy, saucy, cheesy. Then I get to add whatever else I want on top?? Bliss. Pizza is a great food to really let the creative juices flow. However, the other night I was looking for simple, clean flavors… nothing too over the top. I decided to go with crisp zucchini, yellow squash, sweet onions and savory mushrooms. The thing that makes this pizza extra delectable is minced garlic spread all over the crust… to die for. My kitchen smelled so good I could hardly wait for that timer to “ding.” I’ve included a “no cook” sauce that’s great for pizza and can be made a day ahead or the morning of. The pizza dough can also be made a day ahead. If you’re pressed for time, looking to just throw together a quick dinner (or just don’t like to make dough… It’s not my favorite thing to do) you can always grab a pre-made sauce and ball of dough… most pizza shops will sell you a ball of dough with no problem so that can save you time. So check out my veggie pizza…

**…Your Mouth Will Thank You!!

Crust:

3/4 c. warm water

1 envelope active dry yeast

2 c. flour

1 tsp sugar

3/4 tsp salt

3 Tbsp olive oil

Sauce:

4 oz. can tomato paste

1 1/2 c. water

1/3 c. olive oil

3 cloves garlic, minced

salt and pepper to taste

1/2 Tbsp oregano

1/2 Tbsp basil

1/2 Tbsp rosemary

Pizza Toppings:

2 Tbsp olive oil

4 cloves garlic, minced

1/4 c. zucchini, sliced

1/4 c. yellow squash, sliced

1/4 c. mushrooms, sliced

1/4 c. onions, sliced

1 1/2 c. mozzarella cheese

1/4 c. grated parmesan cheese

1 tsp italian seasoning

1 Day Before:

*Make The Sauce: Combine the tomato paste, water and olive oil. Mix well.

*Add the garlic, salt and pepper, oregano, basil and rosemary. Mix well. Let the sauce stand for at least 3-4 hours to allow flavors to meld. No cooking necessary.

*Next, Make The Dough: Pour 3/4 cup warm water into a small bowl and stir in the yeast. Let it stand until the yeast dissolves; about 5 minutes.

*Brush a large bowl with the olive oil. Mix the flour, sugar and salt in a food processor. Add the yeast water and oil; process until a sticky ball forms. Transfer to a lightly floured surface.

*Knead the dough until it’s smooth. Add more flour by tablespoonfuls if the dough is very sticky. Transfer the dough to the oiled bowl. Turn the dough in the bowl to coat it with the oil.

*Cover the bowl with plastic wrap and let the dough rise in a warm area until double in size (about an hour). Punch the dough down. Set aside. (*Dough can be made a day ahead also and stored in the refrigerator in an airtight container)

*Put it all together! Preheat the oven to 425 degrees.

*Roll out the dough on a lightly floured surface. Brush the dough with olive oil and spread 3 cloves minced garlic over the dough.

*Bake the dough for 5-7 minutes or until just lightly browned. Remove from oven and cool slightly.

*Spread sauce over crust. Sprinkle with parmesan cheese and then half of the mozzarella cheese. Arrange vegetables and sprinkle with Italian seasoning. Top with more mozzarella cheese.