Garden Pizza

Garden Pizza

Miz Helen's Kitchen


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


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


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. 


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