WHOLE WHEAT VEGGIE PIZZA RECIPES

Steps:

• In a large bowl, mix first 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes., In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat., Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes., Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes.

Steps:

• Preheat oven to 375f degrees and prepare a cookie sheet covered with tinfoil for easy cleanup.
• Place two tortilla on cookie sheet, split 1/4 cup mozzarella cheese in half and sprinkle on each tortilla, place a second tortilla on top of the cheese sprinkled ones. (I found that one tortilla is a little too "bendy"; sprinkling the cheese between keeps them together and gives more firmess to the tortilla crust).
• Spread half of the pizza sauce on each tortilla crust, sprinkle half of the cut spinach over the sauce, then half of the pepper, diced tomato and grated carrot over each.
• Combine the remaining mozzarella and cheddar and sprinkle half on each tortilla.
• Place cookie sheet on the middle rack of preheated oven and bake for approximately 15 minutes or until the cheese is melted and bubbling and crust edges are brown.