Ingredients
| 1 | cup sliced fresh mushrooms | | 1 | medium yellow or red bell pepper, cut into 1-inch pieces | | 1 | medium onion, cut into thin wedges | | 3 | tablespoons olive oil | | 3/4 | teaspoon coarse salt (kosher or sea salt) | | 2 | cups all-purpose flour | | 1 1/4 | teaspoons active dry yeast | | 1 | tablespoon sugar | | 3/4 | cup warm water | | 2 | tablespoons chopped fresh basil | | 2 | cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, drained | | 1 | package (4 oz) crumbled goat cheese |
Preparation Directions
| 1. | Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender. | | 2. | Meanwhile, in medium bowl, stir together 1 cup of the flour, the yeast, sugar, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough. On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes. | | 3. | Spray large cookie sheet with cooking spray. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 12 to 14 minutes or until light golden brown. Brush with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes or until vegetables are warm and cheese is softened. | | No change. |
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| This pizza goes perfectly with a simple green salad. Simply toss mixed baby greens or arugula with your favorite vinaigrette and some toasted pine nuts. |
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