SPRING VEGETABLE PIZZA

SPRING VEGETABLE PIZZA

Photo by Gammagirl J.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Makes 1 pizza

  • 1

    cup warm water (105° to 115°)

  • teaspoons active dry yeast

  • teaspoons kosher salt

  • cups all-purpose flour

  • 1

    tablespoon sugar

  • 1

    teaspoon Italian seasoning

  • 2

    tablespoons olive oil, divided

  • ¼

    cup cornmeal

  • 1

    sweet onion, thinly sliced

  • 4

    Roma tomatoes, sliced

  • 1

    medium yellow squash, sliced

  • 1

    medium zucchini, sliced

  • ¼

    teaspoon salt

  • ¼

    teaspoon ground black pepper

  • 2

    cloves garlic, minced

  • 4

    slices provolone cheese

  • ½

    cup shredded Parmesan cheese

  • ¼

    cup thinly sliced fresh basil

Directions

Preheat oven to 350 for 5 minutes. Turn oven off. In a large bowl, whisk together water, yeast, and salt; let stand for 5 minutes. Stir in flour, sugar, Italian seasoning and 1 tablespoon oil. Loosely cover, and let rise in warm oven for 1 hour, or until dough is doubled in size. Remove dough from oven. Sprinkle cornmeal on a 14-inch pizza pan. Turn dough out onto a lightly floured surface, and knead 6 to 8 times. Pat dough onto prepared pizza pan to make a 14-inch pizza crust. Let rise in a warm place (about 85), free from drafts, for 20 minutes. Preheat oven to 450. Bake pizza crust for 8 minutes, or until no longer wet. Remove from oven, and cool for 10 minutes. In a large saucepan, heat remain- ing 1 tablespoon oil over medium heat. Add onion; saute for 10 minutes, or until lightly browned. Spread onion evenly over pizza crust, leaving a 1-inch border. Arrange tomato slices on top of onion and around outside edge of pizza crust, overlapping slices, as necessary. Arrange alternating rows of squash and zucchini inside ring of tomato slices. Sprinkle with 1/4 teaspoon salt, pepper, and garlic. Top with cheeses. Bake directly on oven rack for 8 minutes or until golden. Remove from oven, and transfer to a cutting board. Sprinkle with fresh basil. Cut into wedges.


Nutrition

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