Roasted Vegetable Pizza

• In a large bowl, proof yeast in water. You will see it bubble up; this is fun for everyone to watch.
• Whisk in olive oil and salt.
• Stir in flour, 2 cups at a time until dough is no longer sticky.
• Knead until smooth, 5 minutes at the most.
• Drizzle olive oil around bowl. Roll dough in oil until coated. Cover bowl with a towel and let rise until doubled, about 1 hour.
• Divide dough in half and roll into balls. Cover and let rise for another 15 minutes.
• 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.
• 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.
• 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!
• Preheat oven to 450 degrees F.
• 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