|The dough has been made and is ready to be covered in order to let it rise.|
|The dough has doubled in size and is ready to be rolled out with a rolling pin.|
|I rolled the dough out right to the edge of the pizza clay baker.|
|Following covering of the dough with pesto sauce, I started to add the vegetables.|
|Everything is on the pizza except for the grated mozzarella which is the last ingredient to be added.|
|Hot out of the oven and waiting to be sliced. The crust looks dark because I used whole wheat flour.|
¾ cup warm water
½ tsp salt
½ tsp sugar
1 tbsp instant yeast
¼ cup cornmeal
2 cups flour, approximately.
Mix the first 5 ingredients. Gradually add the flour to form a soft dough, knead a few times and then cover with a sheet of plastic followed by a dish towel. Let rise to double. This could take up to two hours. Roll out to fit a large pizza pan or a clay pizza baker. You don’t need to let it rise a second time and you can start to add the toppings.
1 small zucchini, sliced
1 yellow pepper, sliced into strips
5 mushrooms, sliced
2 green onions, chopped
¼ cup back olives, sliced
8 spears asparagus
2 tomatoes sliced
goat cheese, cut into small pieces
mozzarella cheese, grated
Add the toppings to the pizza dough by first spreading the pesto sauce over the complete surface of the dough. Add the other vegetables. The last ingredients to be added are the cheeses.
Bake at 425°F for about 20 minutes.