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Tomato veggie pizza
Eat your veggies with this yummy pizza.
YIELDS
2
TO
4
Ingredients
- 1 cup warm water
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 package instant yeast
- 3 cups whole wheat flour
- 1 teaspoon high quality salt
- 1 cup from a large 64oz can of whole tomatoes, drained and crushed by hand
- 2 cloves garlic, sliced
- 3 cups shredded vegan feta
- 2 tablespoons caramelized onions
- 2 tablespoons pitted olives
- 1 cup baby spinach
Directions
- Preheat oven to 550° F with a rack in the top part of the oven
- Whisk water, oil, honey, and yeast in a small bowl and let the yeast proof for seven to 10 minutes.
- In a food processor pulse the flour and salt in until combined. Start the food processor and slowly pour in the water mixture until loose ball forms, about 30 seconds
- Dump the dough onto a floured work surface and quickly knead the dough until it comes together. Then cut it in half
- On a floured surface, roll out the dough into two rounds about 10 inches in diameter. Keeping the dough as even as possible
- Transfer the rounds onto a non-stick baking sheet and brush the outside of the dough lightly with olive oil.
- Top with crushed tomatoes. Sprinkle with half of the cheese and the other toppings
- Bake on the top rack until the crust and cheese are lightly golden, about 10 to 12 minutes
- Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about four days. Serve and enjoy!
