Another pizza night another prize.
Start with the Whole Wheat Pizza Dough. I used garlic olive oil in this batch.
2 tablespoons tomato paste
1-1/2 to 2 teaspoons basil from a tube
1 - 2 teaspoons (start low) brown sugar
1-2 teaspoon rosemary olive oil
Water to thin sauce to spreading consistency
Mix and let flavors blend.
During the last few minutes or while after you have "punched" down the dough you can start prepping the vegetables.
Smoked Mozzarella pieces with the tough outer layer removed
Halved (lengthwise) and sliced Zucchini
Chopped Green Pepper
Halved (vertically) Cherry Tomatoes (Set aside about 4-5 tomato halves for center garnish).
Sliced Red Pepper
Fresh Ground Pepper
Rosemary Olive Oil
Heat oven to 450 degrees.
Roll out dough, place on baking stone and flute edges like a pie crust.
Lightly oil the inside surface to the edges, leaving no "puddles". Spread tomatoe sauce to inside edges. Dot with smoked mozzarella.
Line the edges of the pice crust with the half moons of zuchini with the round portion facing the edge. (Use pieces that will totally "outline" the crust.) Place tomatoes, cut side up, in between the zucchini arches. Place mushrooms, cut side up, across top of pizza. Follow with red pepper slices (so they look like confetti). Sprinkled chopped green pepper last. Place remaining cherry tomatoes, cut side up, in the center.
Sprinkle tiny pieces of sea salt over pizza, followed by grinding pepper over the top. Drizzle rosemary olive oil (sparingly) over the top of the pizza.
Bake 15-20 minutes (checking after 15) for melted cheese and lightly browned crust.
The simple topping is necessary because the smokiness of the cheese brings up the rest of the flavors.
I think the smoked mozzarella would be excellent with chicken and a BBQ sauce on this hearty dough too.