Whole Wheat Veggie Pizza

Whole Wheat Veggie Pizza Recipe photo by Taste of Home

  • Total Time: Prep: 40 min. + rising Bake: 20 min.
  • Makes: 2 pizzas (6 slices each)

Ingredients

  • 1/2 cup whole wheat flour
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 1 cup water
  • 2 tablespoons olive oil
  • SAUCE:
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons Italian seasoning
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • TOPPINGS:
  • 1 teaspoon olive oil
  • 1 cup chopped zucchini
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green or red pepper
  • 1/4 cup chopped onion
  • 1-1/4 cups shredded part-skim mozzarella cheese

Directions

  • In a large bowl, mix first 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.
  • In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat.
  • Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes.
  • Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes.

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SOURCE: Taste of Home

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