Thin-Crust Vegetarian Pizza

By Hklbrries

Ingredients

• Dough:
• 1 package powdered yeast
• 1/3 cup plus 2 tbsp warm water
• 1 1/2 cups flour
• 1/2 tsp salt
• 1/4 cup olive oil
• Topping:
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups tomato puree (15 ounce can)
• 1/2 tsp salt
• 3/4 tsp sugar
• 1/4 tsp pepper
• 1/2 tsp basil
• 1 1/2 tsp oregano
• 3 cups Monterey Jack cheese, shredded
• 2 green onions, sliced thin
• 1/2 cup black or green olives, sliced
• 1 to 1 1/2 broccoli stalks, cut into florets
• 4 to 6 mushrooms, sliced thin

Details

Servings 2

Preparation

Step 1

Dough: Dissolve yeast in warm water. Then mix all the ingredients together. Knead for 5 minutes. Put in lightly oiled bowl and cover. Let rise until doubled, about 1 hour.

Topping: Saute onion and garlic in olive oil until soft, about 5 minutes. Add to tomato puree. Stir in additional seasonings and simmer about 10 minutes.

Preheat oven to 375 F. Divide dough in half. Roll out each half into a 10-inch circle. Place on greased pizza pans, pinching edges uner to make it slightly thicker at the outside. Prick the dough several times with a fork. Bake about 5 minutes, then remove from oven. Spread tomato mixture on top of dough on both pans. Cover with shredded cheese, then rest of toppings. Sprinkle with additional oregano and basil. Bake around 15 minutes on lowest rack in oven.