SPRING VEGETABLE PIZZA

By á-3974

Ingredients

• Makes 1 pizza
• 1 cup warm water (105° to 115°)
• 1 1/2 teaspoons active dry yeast
• 1 1/2 teaspoons kosher salt
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil, divided
• 1/4 cup cornmeal
• 1 sweet onion, thinly sliced
• 4 Roma tomatoes, sliced
• 1 medium yellow squash, sliced
• 1 medium zucchini, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 4 slices provolone cheese
• 1/2 cup shredded Parmesan cheese
• 1/4 cup thinly sliced fresh basil

Preparation

Step 1

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.