A Veggie State of Mind: Homemade Veggie Pizza
- 1 store bought whole wheat bag of pizza dough
- Flour to roll out the dough
- Assorted veggies (I used mushroom, roasted red peppers, caramelized shallots, spinach and tomatoes)
- Feta cheese (enough to lightly sprinkle on the pizza)
- Mozzarella cheese (enough to lightly sprinkle over the pizza)
- Fresh ground pepper (I didn't use additional salt because the feta provides it naturally)
- A drizzle of extra virgin olive oil
- Fresh, torn basil
- Cornmeal for dusting the pizza stone
Preheat the pizza stone at 425. On a flat, floured surface (I like to use my cutting board), roll out the dough with a rolling pin until the dough is evenly flat. It helps to give the pizza a good shake before you start topping it, just to make sure it will slide off the cutting board and onto the stone. Top the dough with veggies and then cheese. Drizzle extra virgin olive oil over the top of the pizza. Grind fresh black pepper on top. Sprinkle cornmeal on top of the hot pizza stone. Gently, using a shaking motion, slide the pizza onto the stone. Bake the pizza until the cheese melts and the crust starts to brown. Once the pizza is done, allow it to cool before you cut into it, allow any excess water from the vegetables to settle. Top with fresh basil and serve with an ice cold beer. Preferably while watching a Red Sox game.
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