Vegetable Pizza

Ingredients:

1/2 Pizza Dough

1 1/2 teaspoons cornmeal

3 cups mixed onion, garlic, eggplant, peppers, tomatoes and zucchini.

1/2 cup (2 ounces) part-skim ricotta cheese

1/2 teaspoon kosher salt

Instructions:

1) Preheat oven to 500 degrees.

2) Place a baking stone in oven; preheat 30 minutes.

3) Gently stretch the crust into a 12-inch circle, and place on the back of a baking sheet sprinkled with cornmeal. Carefully slide the dough onto the preheated stone, using a spatula as a guide. Spread mixed vegetables evenly over the dough, leaving a 1/2 inch border; top evenly with ricotta cheese. Sprinkle with salt. Bake at 500 for 16 minutes or until crust is golden.

*Makes 6 servings* (Serving size: 1 slice of pizza)

Pizza Crust/Dough

The next recipe is a Vegetable Pizza, so this time around I thought why not try making my own pizza crust...this recipe makes enough dough for two 12-inch pizzas. And if you have extra dough left over, you can shape it into a ball and freeze it by placing in a zip-lock plastic bag that is coated with cooking spray; can be frozen for upto 1 month.

Ingredients:

1/4 cup warm water (100 degrees to 110 degrees)

1 package dry yeast (about 2 1/4 teaspoons)

4 cups all-purpose flour, divided (about 18 ounces)

3/4 cup water

3 tablespoons olive oil

1/2 teaspoon salt

Cooking spray

Instructions:

1) Combine 1/4 cup warm water and yeast in the bowl of a stand mixer, stirring until yeast dissolves. Let stand 5 minutes. Lightly spoon 1/4 flour into a dry measuring cup; level with a knife. Add 1/4 cup flour to yeast mixture, stirring until combined. Cover; let stand 30 minutes.

2) Lightly spoon remaining 3 3/4 cups flour into dry measuring cups; level with a knife. Gradually add 3 3/4 cups flour, 3/4 cup water, oil, and salt to yeast mixture, beating with mixer at low speed 10 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half; shape each portion into a ball. Place dough balls on a lightly floured baking sheet. Cover; chill dough for 30 minutes.

*Makes 2 (12-inch) crusts, 12 servings*