Easy Pizza Crusts and Roasted Veggie Asiago Stuffed Pizza
This dough recipe employs quick yeast, often sold as bread machine yeast. Quick yeast can be mixed with the dry ingredients, then hot water is added and mixed in. The resulting dough rises twice as fast as one made with regular yeast.
- 2 cups unbleached flour
- 2 cups white whole wheat flour, or regular whole wheat flour
- 1 teaspoon quick yeast
- 1 teaspoon salt
- 2 teaspoons sugar or honey
- 1 1/2 cups hot water
- 1 tablespoon extra virgin olive oil
- 1 pound button or cremini mushrooms, sliced
- 3 cups cherry tomatoes
- 2 medium zucchini, quartered and sliced
- 1 large onion, chopped
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 8 ounces Asiago Cheese, cubed in 1/2 inch pieces or shredded
- In a stand mixer or large bowl, mix the unbleached and whole wheat flours, yeast and salt. Warm the water to 110-115 degrees, which feels hot to the touch, and add the oil to the water. Mix the water into the flour mixture, kneading until the dough comes away from the sides of the bowl. It should be soft and pliable but not overly sticky. If it is sticking to your fingers, add a little more flour. Knead for a few minutes, then place the dough in an oiled bowl, cover, and place near but not on the stove. Let rise for at least an hour.
- While the dough rises, preheat the oven to 400°F. Combine the vegetables in a large bowl and drizzle with olive oil, sprinkle with salt, then toss to coat. Transfer to a large deep roasting pan and roast uncovered for 20 minutes. Stir, then roast for 20 minutes more. The bottom of the pan should be dry; if there is moisture in the pan roast for 10 more minutes to reduce. Remove the veggies and let cool. When cooled, toss with the Asiago cheese.
- To make pizzas, lightly oil two 14-inch wide sheet pans, preferably without a rim. Divide the dough in two pieces and form each into a disk. Place each disk on a pan and with your hands, press it out into a circle that reaches the edges of the pan. Mound half of the veggie mixture in the middle of each pizza dough, then spread it out to an inch from the edge of the dough, leaving that inch bare. Fold the dough over the filling in sections, pinching it to adhere.
- Bake the pizzas at 400°F for 30 minutes, reversing the pans at the halfway point for even baking.
Tips & Notes
Tip: If desired, use this dough to make two 14-inch standard pizzas or two 16-inch thin pizzas with toppings of your choice.
Calories: 415, Fat: 14 g, Cholesterol: 19 mg, Sodium: 541 mg, Carbohydrate: 55 g, Dietary Fiber: 7 g, Protein: 21 g