Mollie Katzen’s Vegetable and Walnut Pizza

Recipe Directions

1 cup warm water
1 package (2 teaspoons) active dry yeast
Pinch of sugar
1/2 teaspoon salt
1 tablespoon olive oil (plus extra for the bowl)
3 cups unbleached white flour (1/4 cup may be whole wheat or rye)
Extra flour for kneading
Cornmeal for the baking tray

For topping one pizza (use all or any desired combination*):
3 thin slices fresh mozzarella (about 1 ounce)
3 thin slices red onions, (about 1 tablespoon)
2 tablespoons thinly sliced mushrooms
4 or 5 thinly sliced red, green or yellow bell pepper
3 small broccoli or cauliflower florets
1/4 cup chopped artichoke hearts, drained well
1 tablespoon sliced olives (any kind)
1/4 thinly sliced Roma tomato
2 teaspoons grated Parmesan cheese
1 tablespoon chopped walnuts

Place water in a medium-large bowl, sprinkle in yeast and sugar, and stir to dissolve. Let stand 5 minutes, or until it begins to bubble.

Stir in salt, oil, and 1 cup flour. Beat several minutes with a wooden spoon. Add remaining flour 1/2 cup at a time, mixing after each addition. The dough will be soft, but should not be sticky.

Turn out onto a floured surface, and knead for several minutes. Place in an oiled bowl, cover with plastic wrap, and let dough rise until doubled in bulk, about 1 hour.

Punch down dough, and return it to floured surface. Divide dough into 4 equal parts, knead each quarter for a few minutes, then let balls of dough rest 10 minutes. (This allows gluten to relax, so dough will stretch easily into shape.) This is the point at which you can freeze the dough for future use.*

Patiently stretch each (defrosted) ball into a 6-inch circle. Sprinkle 2 baking trays with cornmeal, and place 2 circles on each. (Meanwhile, preheat oven to 500 degrees F.) Top each pizza with any combination of toppings, such as those listed above. Make sure walnuts are on top, so they can toast.

Bake in the lower half of oven for 10 to 12 minutes, or until edges are crispy and brown. (If you're not sure whether or not it's baked through, you can take one pizza out of oven and cut it in half. If it is still a little doughy on the inside, return it to baking pan and bake a few minutes longer.) Serve hot, warm, or at room temperature.

* Cooking Notes

Take dough out of freezer before you go to work, and it will be ready to roll, so to speak, when you get home.

Prepare topping ingredients while dough rises.

You can make several different pizzas and serve them together, or just make one at a time.