Roasted Vegetable Pizza

1. In a large bowl, proof yeast in water. You will see it bubble up; this is fun for everyone to watch.
2. Whisk in olive oil and salt.
3. Stir in flour, 2 cups at a time until dough is no longer sticky.
4. Knead until smooth, 5 minutes at the most.
5. Drizzle olive oil around bowl. Roll dough in oil until coated. Cover bowl with a towel and let rise until doubled, about 1 hour.
6. Divide dough in half and roll into balls. Cover and let rise for another 15 minutes.
7. Sprinkle cornmeal over bottom of 2 pizza pans. Shape dough to fit pans; stretch and flip or just put it on a lightly floured surface and keep pushing it out.
8. For a sauce-less pizza, try feta and shredded mozzarella cheeses, just plain mozzarella or see the tip below to make roasted vegetables and layer them on top of sauce and cheese.
9. Feel free to add in other vegetables of your choice, roasted or not, like sliced black or green olives, mild pickled pepper rings, vegetarian pepperoni slices and even artichoke hearts!
10. Preheat oven to 450 degrees F.
11. Bake pizzas for 10-15 minutes until cheese is browned and bubbly.

Tips

To roast vegetables, take:

• 1 red pepper, cut in strips
• 1 orange pepper, cut in strips
• 1 yellow pepper, cut in strips
• 1 red onion, sliced
• 2 zucchini, cut lengthwise
• 1 (8 ounce) box sliced mushrooms
• 2 teaspoons kosher salt
• 2 tablespoons olive oil

Preheat oven to 400 degrees F.

Place vegetables in a pan, the more spread out, the better.

Sprinkle with salt and olive oil.

Bake for 1-1 1/2 hours, turning in the middle.

Drain liquid from vegetables.

Contributed by:GourmetKosherCooking.com