Green Harvest Veggie Pizza

For the Veggie Pizza

1. Preheat oven to 425 degrees. Roll out pizza dough to 12 inches; place on a baking sheet sprinkled with a small amount of cornmeal. Generously spread pizza sauce on dough.
2. Top dough with cheese, onions, peppers, tomatoes and garlic.
3. Bake for 15-20 minutes, until cheese is bubbly and crust is brown. Garnish with herbs and parsley. Drizzle finished pizza with pesto.

For the Italian Pizza Dough

1. Mix the flours, yeast and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook.
2. Combine the water and honey. While the mixer is running, gradually add the water mixture; beat until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time. If the dough is too dry, add additional water, 1 tablespoon at a time.
3. Scrape the dough onto a lightly-floured surface and gently knead into a smooth, firm ball.
4. Grease a large bowl with 2 teaspoons of olive oil and add the ball of dough. Cover the bowl with plastic wrap; place in a warm area to let it double in size, about 1 hour.
5. Turn the dough out onto a lightly-floured surface and divide into two equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes prior to forming the pizza crusts.

Notes/Additions

• Makes two pizzas

*Tips + Tricks:

• The dough can be made 24 hours prior to cooking and kept refrigerated.
• Save the second ball for later by freezing. Place the dough in a gallon-size plastic bag sprayed with cooking spray and place in the freezer. Use within 2-3 months. When ready to use, let the dough stand at room temperature for 30 minutes.
• Ensure pizza dough is at room temperature for ease in forming the pizza crust.

Recipe created by chef Jason K. Morse, CEC – owner of 5280 Culinary Spices. Pizza dough recipe provided by Chef Jon Ashton.