Veggie Pizza

I was contemplating to go with a dessert pizza for the final post until I realized that kids were least interested in the option and I would end up eating the whole pie by myself. And so I pulled back from the sweet version and stuck to one of the favorite pizzas at home - a vegetable based one. This hearty, filling pizza uses a whole wheat based crust but you can go with any crust of your choice. Also you can go with your choice of quick cooking vegetables for the toppings.

I was preferring a crispy crust and so first baked the crust for about 7 minutes and spread the sauce and toppings later and baked again for 17 minutes.

Ingredients:
2 tsp active dry yeast
1 tsp sugar
1/2 tsp salt
3/4 cup luke warm water
1 & 1/4 cups whole wheat flour
3/4 cup all purpose flour
2 Tbsp olive oil  / canola oil / vegetable oil + extra for greasing
6 - 8 Tbsp pizza sauce
8 oz / 2 cups shredded mozzarella cheese
Vegetables for topping - I used seeded & sliced capsicum, thinly sliced red onion, olives, diced zucchini, diced and sliced tomato

Method:
1. Preparation of pizza dough:
* Combine water, yeast, salt and sugar in a mixing bowl. Stir just until everything is dissolved. Cover and set aside the mixture for about 5 minutes at room temperature. The mixture would usually bubble and foamy by the time.
* Stir in both flours and the oil. Work dough back and forth with the heels of your hands on a floured work space. Knead until smooth and elastic for about 8-10 minutes. If the dough is dry while kneading, add extra water in 1 Tbsp increments. 
* Grease a bowl and place the dough in the prepared bowl. Turn the dough so that all sides are coated with oil. Cover and place in a warm spot to rise until doubled in size, about 2 hours.

2. Assembling and Baking:
* Preheat the oven to 450 deg F.
* Grease a large baking sheet or a pizza tray.
* Punch down the dough and knead briefly. Place the dough on the baking sheet and dimple the dough with fingertips until its a flattened circle. Then pull and press it until it forms about 14 inch circle or 12 by 7 inch wide rectangle, of about 1/8 inch thickness. (I used half the dough here.)

* Spread the sauce evenly over the crust, leaving a 1/2 inch border at it's edge. Sprinkle the cheese evenly over the sauce and top with vegetables. Sprinkle with 1/2 tsp freshly ground black pepper or red pepper flakes if desired.

* Bake until the cheese has melted and just started to brown, about 17 minutes. 
* Remove and transfer the pizza onto a wire rack to slightly cool before slicing it.

This is my Day 3 post under "Pizza" theme and check this page for other marathoners who are doing BM #35.

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