Crust: 2 ounces package active dry yeast 1 1/2 teaspoon sugar 1 cup warm water (100-110 deg. F) 3 cups white flour
Pizza Toppings: 1 ounce dry basil 5 tablespoons olive oil 1/2 cup pitted olives 1 cup grated Cheddar cheese 2 cup crumbled Mozarella cheese 1 cup diced red bell pepper 1 cup diced seeded tomatoes 3 tomatoes sliced 1 zucchini sliced 1/4 broccoli chopped
1.- Mix water, yeast and sugar and let stand 10 minutes to start bubbling. 2.- Add flour to yeast mix and blend well. 3.- Place in a greased or oiled bowl, and cover with a warm damp cloth. 4.- Allow to rise in a warm place until double in bulk, around 1 hour. 5.- Punch down dough and pat out onto an oiled (or cornmeal dusted) pizza pan to form the crust. 6.- Bake in a preheated 450° F oven for 8 minutes. 7.- Place olive oil, 1 cup diced seeded tomatoes, salt in blender and process until smooth. 8.- Spread mixture onto baked pizza crust evenly. 9.- Add 3 tomatoes sliced, 1/2 cup pitted olives, 1 cup grated cheddar cheese, 2 cup crumbled mozarella cheese, 1 cup diced green bell pepper, 1 zucchini sliced, 1/4 broccoli chopped . Sprinkle with salt and pepper dry basil and bake at 360° for 10 minutes. Bake until pizza is heated through and cheeses melt, about 10 minutes. Cut into squares.