Pizza: Vegetable 06 by Recipe Cottage

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	Vegetable 06

		Whole Wheat Veggie Pizza Servings: 2 pizzas (6 slices each) 2 1/2 cups all-purpose flour 1/2 cup whole wheat flour 2 packages (1/4 ounces each) quick-rise yeast 1 teaspoon garlic powder 1/2 teaspoon salt 1 cup water (1200 to 1300) 2 tablespoons olive or vegetables oil 1 can (14 1/2 ounces) diced tomatoes, undrained 1 tablespoon minced fresh parsley 1 1/2 teaspoons sugar 1 1/2 teaspoons Italian seasoning 1 1/2 teaspoons dried basil 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 cup chopped zucchini 1 cup sliced fresh mushrooms 1/4 cup each chopped onion, sweet red and green pepper 1 teaspoon olive or vegetable oil 1 1/4 cups shredded reduced fat mozzarella cheese In a mixing bowl, combine the first five ingredients. Add water and oil; beat until smooth. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Divide in half; roll each portion into a 12-inch circle. Transfer to greased 12-inch pizza pans. Prick dough with a fork. Bake at 4000F for 8 to 10 minutes or until lightly browned. Combine sauce ingredients in a saucepan. Bring to a boil; reduce heat. Simmer, uncovered, 15 to 18 minutes, stirring occasionally. In a skillet, saute vegetables in oil until tender. Spread each pizza with 1 cup sauce (refrigerate the remaining sauce for another use). Sprinkle with vegetables and cheese. Bake for 12 to 15 minutes or until cheese in melted.