Garden Pizza
Garden Pizza
Miz Helen's Kitchen
Ingredients
Pizza Dough
1 package active dry yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoon olive oil
2 1/2 to 3 1/2 cups flour
1/4 cup cornmeal
Topping
4 medium zucchini, sliced
2 large onions, sliced
3 cups mini cherry tomatoes, whole
2 cups Kalamata Olives, pitted and chopped
3 cloves garlic minced
1/2 cup butter
1 teaspoon salt
2 teaspoons olive oil
2 cups fresh basil
5 cups Italian Mix Cheese, Shredded
Directions
For Pizza Crust
Dissolve yeast in warm water in warmed bowl.
Add salt, olive oil and flour.
Mix with dough hook in mixer 3 minutes. Place in greased bowl turning grease top and cover. Let rise 1 hour. Punch down.
Brush pan with oil cover with cornmeal. Press dough down on the Pizza Stone or Pizza Pan.
Topping
Slice the zucchini and lay them out on a paper towel. Sprinkle a little salt on top that will help draw the moisture out of the zucchini. Let them set for 20 minutes, then take a paper towel and dry them. Put them into a large bowl and over with the olive oil and a little more salt.
In a hot skillet heat the butter and begin to cook the onions and garlic on a medium low heat. Let the onions cook until they caramelize, be sure and stir them so they won't burn.
On top of the crust begin with a layer of cheese, then zucchini and more cheese.
Next layer tomatoes, olives and caramelized onions topping with cheese and fresh basil.
Bake 450 for 12 to 20 minutes
Makes 1 14 inch pizza