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Preparation Time : 30
Cook Time : 30
Total Time : 60
1/2 medium – bell pepper, green 1/4 cup, pieces or slices – mushrooms, white 1/2 medium – onion 1 medium – tomato, red 1 medium – carrot 1 medium – zucchini 1 cup – pizza sauce For CRUST 1 cup – flour, whole wheat 1 cup – flour, all-purpose 2 1/4 teaspoon – yeast, active dry 1 1/2 teaspoon – sugar 3/4 teaspoon – salt 2/3 cup – water 3 tablespoon --olive oil 1 1/2 cup – mozzarella cheese
For Dough Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with pizza sauce.
Preheat oven to 400 degrees F. Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches. Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch boarder around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese. Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin or baking tray Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.
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