Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Deep Dish Vegetable Pizza




Source of Recipe


Q&ER


List of Ingredients




Whole Wheat Pizza Dough:
1 tsp. Granulated sugar
8fl oz. Warm water
1 pkt Active dry yeast or 1 Tbs./15 ml
8 oz. Plain, strong flour
8 oz. Whole wheat floor
1 tsp. Salt
2 Tbs. Vegetable oil

Pizza Toppings:
8fl oz. Tomato sauce or chopped tomatoes
1 Tbsp Garlic, finely chopped
1 tsp. Oil
3 Onions, sliced
8 oz. Mushrooms, sliced
Salt and freshly ground pepper
1 lb. Broccoli, 1 inch/2.5cm pieces
1 lb. Grated mozzarella cheese


Recipe





In large mixing bowl, dissolve sugar in warm water. Sprinkle yeast over water and let stand for 10 minutes or until foamy.
Meanwhile, combine flours and salt.
Stir oil into foamy yeast mixture. Stir in about half the flour mixture. Add more flour, mixing until dough can be gathered into a slightly sticky ball (you may need a little more or less than 1 lb/450 g of flour).
On lightly floured surface, knead dough for about 5 minutes or until smooth and elastic, adding more flour as necessary to prevent dough from sticking to work surface.
Cut dough in half, cover with greasproof paper and let rest for 10 minutes.

On lightly floured surface, use a rolling pin to roll each piece of dough into a 12 inch /30 cm circle, about 1/4 inch/5 mm thick.
Transfer rounds to 2 lightly oiled pizza pans or baking sheets. Carefully, using fingers, stretch dough into large circles.

Let dough rise for about 15 minutes before adding toppings. For a thicker crust, let dough rise for 30 minutes. Add toppings (see below recipe) just
before baking.

In small bowl, combine tomato sauce, garlic, oregano and basil; stir to mix.

In heavy frying pan, heat oil over medium heat; add onions and cook over medium to low heat, stirring until tender, 5 to 10 minutes.

Add mushrooms and cook over medium heat, stirring or shaking pan until mushrooms are lightly browned and liquid has evaporated. Sprinkle with salt and pepper to taste and
set aside.

In large pot of boiling water, cook broccoli for 2 minutes or until bright green; drain and cool under cold running water to prevent green; drain and cool under cold running
water to prevent any further cooking. Drain again and set aside.

Spread tomato with mushroom and onion mixture. Sprinkle with grated cheese.

Bake in 425 degree/Gas Mark 7 oven for 30 to 40 minutes or until crust is browned and top is bubbly.