Veggie Pizza
By: Emily Martin
Published: Sunday, February 14, 2010 - 8:02am

Ingredients




1 recipe Semolina or Whole Dough, (See separate recipes.)
1 cup grated part-skim mozzarella
4 cups sliced tomatoes
2 cups sliced zucchini
8 cups sliced mushrooms
1 cup sliced onions
2 tablespoons chopped fresh basil

Preparation

1 MAKES 8 PIZZA CRUSTS LACTO 2 Once you taste your own homemade pizza, you'll never want to buy a pie again. Choose either the Semolina or Whole Wheat Pizza Dough. 3 Preheat oven to 500 F. Place a pizza stone, baking tiles or an inverted baking sheer on lowest rack in oven. Divide dough into eight pieces. 4 Working with two pieces at a time, form dough into rounds. Using your fists, stretch each piece into a 6-inch round, or roll on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap as you work.) Place round on cornmeal-dusted wooden baker's peel or inverted baking sheet, using enough cornmeal so the dough slides easily. Stretch or roll remaining dough. 5 Sprinkle 2 tablespoons cheese over each round. Arrange some tomatoes, zucchini and mushrooms and a few slices of onion over cheese. Sprinkle with some basil, and salt and pepper if desired. 6 Carefully slide pizzas onto pizza stone, baking tiles or baking sheet and bake until bottoms are crisp and browned, 10 to 14 minutes. Cut into wedges to serve.