Garden Fresh Pizza With Zucchini Ribbon And Fresh Tomatoes

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   1. Sprinkle the yeast in the warm water and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine.

2. 2

   2. Combine half the flour with salt in a large bowl. Add the yeast mixture and mix with a wooden spoon. Add the remaining half of the flour and stir until dough is formed (dough will be a bit tacky)

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   3. Turn it out onto a lightly floured work surface. Knead by hand until smooth and elastic, 7 to 8 minutes. Form into a ball and put in a large oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1.5 to 2 hours. Press the dough to deflate it.

4. 4

   4. Heat the oven to 500u00b0, with the pizza peel inside for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide dough into three pieces.Form each piece of dough into a smooth, round ball and cover with a damp cloth. Let the dough relax for at least 10, but no more than 30 minutes.

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   5. Shape each dough, and transfer to pizza peel that is dusted with cornmeal. Lightly brush olive oil on dough, top with tomatoes, mushrooms, and zucchini, then mozzarella. Bake 8-12 minutes, until crust is golden brown

* Per serving · 4 servings · Values may vary.

No additional tips available.