CRUST:
1 1/2 to 2 cups warm water
1 teaspoon sugar (optional)
1 package yeast
1 teaspoon salt
1 tablespoon oil
4 to 5 cups flour (wheat and/or white)
Begin at least 3 hours ahead of serving time. Pour water into large mixing bowl. Add sugar and stir to mix. Dissolve yeast into water. Add salt, oil, and flour. Stir until the mixture is doughy. Knead 5 minutes, adding more flour if sticky. Let rise at least 90 minutes, or until dough has doubled in size.
SAUCE:
2 tablespoons olive oil
1 onion, sliced
2 cloves garlic, minced
1/2 cup each broccoli, zucchini, green peppers, mushrooms, all sliced
1 15-ounce can diced tomatoes
1 6-ounce can tomato paste
1 tablespoon red wine
1 teaspoon oregano
1 teaspoon basil
Salt and pepper, to taste
TOPPINGS:*
4 cups mozzarella cheese, grated
1 fresh tomato, sliced
1 red pepper, sliced
*Other possible toppings: sausage or bacon, pineapple, olives
Saute onions and garlic in olive oil until soft. Add vegetables and saute until al dente. Add all other sauce ingredients. Simmer gently until ready to use. Lightly oil two pizza pans or cookie sheets. Punch down and knead dough. Divide in two. With extra flour and a rolling pin, roll out dough to fit pans. Push out corners to fit. Cover duogh with sauce and cheese. Top with tomatoes and peppers. Bake at 375 degrees F until crust is brown and cheese bubbles (about 20 minutes in our oven). Let sit 2 minutes before slicing.
