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Saturday, October 10, 2009

Veggie Pizza

This isn't even really post-worthy, as I just threw this pizza together Friday night with whatever veggies I could find in the fridge. However, I wanted to follow up and describe how the dough turned out. We used our pizza stone and our crust turned out nice and crispy without burning at all! Ryan thought the consistency of the dough was slightly different than usual (when we use half whole wheat and half all-purpose), but we both really enjoyed it. This dough rolled out easily, although our pizza was a little odd-shaped thanks to the shifting of the crust when we tried to place it on the pre-heated pizza stone.

1 ball of pizza dough, from this recipe
Tomato sauce (just used some plain sauce from a can and added dried basil...our next challenge is to create a delectable homemade pizza sauce!)
1 orange pepper, sliced
1 tomato, sliced
~2 cups spinach
mozzarella & feta cheese

Roll out crust and place on pizza stone or cookie sheet. Spread sauce over crust. Top with vegetables and cheese.

Bake at 450 degrees for 10-15 minutes, until crust is browned and cheese is melted. Cut into slices and chow down!