Veggie Pizza with Herbed Tomato Crust Recipe

Ingredients

• 1/2 cup whole wheat flour
• 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1 teaspoon active dry yeast
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup water
• 1/2 cup tomato juice
• 1 teaspoon Crisco® Pure Olive Oil
• 1-1/2 to 1-3/4 cups all-purpose flour
• TOPPINGS:
• 1 can (8 ounces) pizza sauce
• 1 medium green pepper, chopped
• 1 cup sliced fresh mushrooms
• 1 small red onion, chopped
• 1 medium tomato, chopped
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

• In a large bowl, combine the first seven ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes.
• Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly.
• Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake at 400° for 25-30 minutes or until cheese is melted and edges are lightly browned. Yield: 6 slices.

Veggie Pizza with Herbed Tomato Crust published in Light & Tasty April/May 2007, p37