Roasted Vegetable Pizza

Ingredients

• 1 cup mushrooms fresh sliced
• 1 medium bell pepper red yellow cut into 1-inch pieces
• 1 medium onion cut into thin wedges
• 3 tablespoons olive oil 
• 0.8 teaspoon coarse salt (kosher or sea)
• 2 cups flour all-purpose
• 1 tablespoon sugar 
• 1.3 teaspoons yeast dry
• 0.8 cup water 
• 2 tablespoons basil fresh chopped
• 29 oz canned tomatoes diced fire roasted organic drained canned
• 4 oz goat cheese crumbled

Equipment

• bowl
• frying pan
• baking sheet
• oven
• hand mixer

Directions

1. Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil.
2. Sprinkle with 1/4 teaspoon of the salt; toss.
3. Spread evenly in pan.
4. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
5. Meanwhile, in medium bowl, stir together 1 cup of the flour, the sugar, yeast, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.
6. On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
7. Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork.
8. Bake 12 to 14 minutes or until light golden brown.
9. Brush crust with remaining 1 tablespoon oil.
10. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese.
11. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.