Fall Veggie Pizza
Ingredients
Toppings
-
¼
squash
squash, seeds and skin removed, cut into cubes
-
½
bunch
kale, thinly sliced
-
4-5
pieces
shiitake mushrooms, thinly sliced
-
1½
cups
shredded mozzarella
-
3
tablespoons
heavy cream
-
to taste
kosher salt
-
to taste
freshly ground pepper
-
to taste
crushed red pepper, for garnish
RapidRise® Pizza Dough
-
1½
cups
all-purpose flour
-
1
teaspoon
kosher salt
-
1
teaspoon
brown sugar
-
1
teaspoon
Fleischmann’s® RapidRise® Yeast
-
½
cup + 1
tablespoon warm water
-
1
teaspoon
olive oil, for brushing crust
Instructions
- Preheat the oven to 475°F and place a pizza stone or baking steel inside.
- In a skillet, heat olive oil and sauté cubed squash with salt until tender.
- Sauté kale and red pepper in more olive oil until the kale is wilted.
- Sauté shiitake mushrooms in olive oil until cooked through.
- In a mixing bowl, combine flour, salt, brown sugar, and yeast. Mix well.
- Add warm water and knead the dough until smooth, then let it rise for 10 minutes.
- Roll out the dough into a 10-inch round and place it on a floured baking sheet.
- Spread heavy cream, then layer with mozzarella, vegetables, and seasonings.
- Brush the edges of the crust with olive oil and transfer the pizza to the oven.
- Bake for 10-12 minutes until the crust is golden brown and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
382
Total fat
15g
Total carbohydrates
45g
Total protein
16g
Sodium
861mg
Cholesterol
46mg
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