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Print This Fresh Veggie and Sausage Pizza Recipe
Fresh Veggie and Sausage Pizza
4 1/2 cups all-purpose flour
1 envelope instant yeast
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups lukewarm water
1 tablespoon coconut oil, melted
cornmeal for dusting
2 cups part-skim mozzarella or other reduced fat cheese
2 medium tomatoes, sliced
1 1/2 cups cooked sausage, crumbled
2 cups sliced or chopped fresh vegetables, mushrooms,
4 teaspoons zucchini, broccoli, asparagus, onions or a combination
|Oven Temp: 500°
Baking Time: 10 -
Pan Type: Pizza Stones / 12 X 18 Sheet Pans
Fresh Veggie and Sausage Pizza With Homemade Crust Directions
In a large bowl stir together the 4 cups of flour, yeast, sugar and salt using a large wooden spoon. Add the water and coconut oil, and with your hands, blend the dough into a ball. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, working it in for 3 to 4 minutes, or until the dough is smooth and does not stick to the side of the bowl.
Set the dough aside to rest for 15 minutes.
To knead by hand, turn the dough out onto a lightly floured surface. Push the dough away from you with the heels of your hands. Fold the dough back over onto itself. Continue to knead the dough for about 8 minutes, or until the dough is smooth and elastic. Work the dough into a ball.
Lightly coat a large clean bowl with 1 teaspoon of the coconut oil. Put the dough in the bowl, cover with a clean kitchen towel and set aside in a warm place (usually on top of the oven will do,) until the dough doubles in size, takes about 1 hour.
Fold down the dough, patting it into a disk, and place it back in the bowl. Cover with plastic wrap and refrigerate overnight. The next day, remove the dough and cut into two equal portions. Shape each into a ball.
If you plan to use the dough right away, leave it on the counter, covered with a clean kitchen towel for 1 hour to let it relax so that it holds together better for shaping. At this point dough can be saved by wrapping it well in plastic wrap or placing in an airtight plastic bag, and storing in refrigerator for up to 1 week. For longer storage, freeze the dough, then when you're ready to use it, thaw it overnight in the refrigerator.
To prepare the dough, put it on a large lightly floured surface, such as a counter, and press each piece of the dough into a flat disk. Work one disk in your hands, rotating it around and around while pulling it out gently until it is 12 inches in diameter. Repeat with the second disk.
If available, set one or two pizza stones on the oven rack in the lower third of the oven.
Dust the pan with cornmeal and place the dough on top. Brush each pizza dough with 1 teaspoon coconut oil. Sprinkle with the cheese. Top, in order, with the tomato slices, sausage, vegetables and herbs. Slide the veggie and sausage pizza into the oven.
If you do not have a pizza stone, turn two sheet pans over and sprinkle lightly with cornmeal. Assemble as directed above.
(If you have only one sheet pan, assemble only one veggie pizza at this point.)
Bake veggie and sausage pizzas for 8 minutes, or until the cheese is bubbly and the crusts are golden brown. Let the pizzas rest for 3 minutes before cutting each into 8 slices. Serve 2 slices to each person.
Recipe Serves: 4
Total Fat 7.0 g
Saturated 3.5 g
Cholesterol 21 mg.
Sodium 402 mg.
Carbohydrates 51 g
Fiber 2 g
Sugars 2 g
Protein 15 g
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