We are cooking with Chef Angie Boedeker from Angelas Cafe in Denison.
Roasted Vegetable Pizza
1 package active dry yeast
1 cup warm water (105-115)
1 teaspoon salt
1/4 cup vegetable oil
2 1/2 to 3 cups all-purpose flour, divided
Combine yeast and warm water in a 1 cup liquid measuring cup; let stand 5 min. Combine yeast mixture, salt, oil and 1 cup flour in a large bowl; beat at medium speed with an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a well-floured surface, and knead until smooth and elastic about 5 min. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. Punch dough down; roll into a 12" circle and place on a preheated pizza pan or stone. Roll in edges of crust.
1/4 cup olive oil
2 cloves chopped fresh garlic
4 Cups fresh vegetables I'm using cherry tomatoes halved, onions sliced, mushrooms, thinly sliced zucchini, thinly sliced squash.
olive oil for drizzling
2 cups grated mozzarella cheese
1 cup grated parmesan cheese
Preheat oven to 400 degrees.
Put chopped garlic in olive oil in small bowl. Let stand.
Place vegetables on baking sheet. Brush generously with garlic olive oil. Place vegetables in preheated oven 15-20 minutes until they begin to caramelize and brown. Meanwhile, brush pizza crust generously with garlic olive oil. Place 1 cup mozzarella cheese on crust. Arrange roasted vegetables on top of cheese, sprinkle with remaining mozzarella and parmesan. Reserve some squash, zucchini slices to arrange on top. Place in oven on center rack and bake until crust is crispy and hollow sounding when thumped. Allow to stand 10 minutes before slicing.