Veggie Pizza

I have had an on again and off again love affair . . . with pizza that is!  Quite a few years ago I lived in Westchester County, New York and the Jersey Shore and truly awesome pizza was abundant; my love affair with pizza was steamy!  Living in Northeastern Ohio I have been hard pressed to find a great pizza so my love affair has sizzled; that is until I started making my own pizza and dough.  My love affair with pizza is reaching heights I never imagined.  The possibilities are endless.

This particular pizza is a white (no red sauce) veggie pizza.  I brushed olive oil on the bottom of the crust and layered it with crushed garlic, fresh basil, tomatoes, red peppers, sun-dried tomatoes, mushrooms and a mixture of mozzarella and parmesan cheese.

Pizza Dough

Yields:  2 large pizzas

• 1 (.25 ounce) package active dry yeast
• 2 cups warm water (110 degrees to 115 degrees)
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 4-5 cups all-purpose flour

In a large mixing bowl, dissolve yeast and sugar in warm water.  Let stand 5 minutes or until creamy.  Add oil, salt, and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.  Replace with dough hook and knead an additional 6 minutes until dough is smooth and elastic.  Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes.

Bake 425 for 20 minutes.

Mmmmm it smells wonderful!