Any-Vegetable Easy-Crust Pizza
2 tablespoons olive oil, plus 2 teaspoons for greasing the baking sheet
1 cup all-purpose flour
1 cup whole-wheat white flour
1⁄2 teaspoon salt
2 teaspoons baking powder
3⁄4 cups water
2⁄3 cups canned or jarred (or homemade!) tomato sauce
1 cup shredded cheese (Monterey jack, cheddar, or mozzarella) 1 1⁄2 cup chopped or sliced vegetables (mushrooms, peppers, fennel, onions, zucchini, tomatoes, cauliflower, Brussels sprouts, asparagus)
- Turn the oven on and set it to 400 degrees. Lightly grease the baking sheet with the 2 teaspoons oil.
- Put the flours, salt, and baking powder in the bowl and stir well.
- Add the water and olive oil and stir together well. If the dough needs more liquid to come together, add water, 1 tablespoon at a time, until it does.
- Scoop the dough onto the oiled pan, then oil your hands and fingers and start gently pressing and flattening the dough. Take your time and work from the middle out toward the edges. You want the dough to cover (or nearly) the bottom of the pan, and it might take a while to press it flat and thin without tearing it.
- Drizzle the dough with sauce and use the back of the spoon to spread it to the edges.
- Sprinkle the sauce with cheese, then add the toppings.
- Bake until the crust is lightly browned and the toppings looked cooked, 10 to 15 minutes.
Large rimmed baking sheet, Measuring cup, Measuring spoons, Box grater, Can opener, Medium-sized bowl, Large spoon for stirring, Sharp knife (adult needed), Cutting board, Pot holder
HANDS-ON TIME: 45 MINUTES | TOTAL TIME: 1 HOUR | MAKES: 8 SERVINGS
Recipe courtesy of http://www.chopchopmag.org/