Monday, September 1, 2008

Very Veggie Pizza

My absolute favorite pizza (besides anywhere in New York...) is Donato's Veggie Lovers. There isn't a Donato's here in Bloomington, so I have to re-create it myself. I love a nice thin crust, and the whole wheat mix makes it healthier. I never used canned mushrooms - except on pizza! The mushrooms stay really moist and it's the way they do it at Donato's!

Very Veggie Pizza

1 recipe standard whole wheat pizza dough, recipe below
1 c. part skim mozzarella cheese
1 green bell pepper, sliced
1 c. canned sliced mushrooms
1/2 red onion, sliced
10 green olives, chopped
1 tbsp Penzey's Pizza Seasoning

1 c. warm water
1 tsp. sugar
1 packet active dry yeast
1 c. whole wheat flour
1 c. all purpose flour
1/4 tsp. salt
Drizzle of EVOO

In the bowl of a stand mixer, add water, sugar and yeast.
Swirl it around until it's mixed, then set aside for 10 minutes.
Put the dough hook on, and add the flours.
Let dough process for 5 minutes.
Cover with a damp towel, set in a warm place and let it rest for 60 minutes.
Preheat oven to 450.
Form dough into a circle on pizza pan, top with sauce, cheese, and toppings.
Bake for 12 minutes or so.

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