Veggie Pizza

Photo: Emily Martin

Ingredients

1 recipe Semolina or Whole Dough, (See separate recipes.)

1 cup grated part-skim mozzarella

4 cups sliced tomatoes

2 cups sliced zucchini

8 cups sliced mushrooms

1 cup sliced onions

2 tablespoons chopped fresh basil

Preparation

MAKES 8 PIZZA CRUSTS LACTO

Once you taste your own homemade pizza, you'll never want to buy a pie again. Choose either the Semolina or Whole Wheat Pizza Dough.

Preheat oven to 500 F. Place a pizza stone, baking tiles or an inverted baking sheer on lowest rack in oven. Divide dough into eight pieces.

Working with two pieces at a time, form dough into rounds. Using your fists, stretch each piece into a 6-inch round, or roll on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap as you work.) Place round on cornmeal-dusted wooden baker's peel or inverted baking sheet, using enough cornmeal so the dough slides easily. Stretch or roll remaining dough.

Sprinkle 2 tablespoons cheese over each round. Arrange some tomatoes, zucchini and mushrooms and a few slices of onion over cheese. Sprinkle with some basil, and salt and pepper if desired.

Carefully slide pizzas onto pizza stone, baking tiles or baking sheet and bake until bottoms are crisp and browned, 10 to 14 minutes. Cut into wedges to serve.