Recipes ~ The BEST PIZZA I EVER MADE! ~Thin and Crispy Roasted Vegetable Pizza ~

This pizza was adapted over time from some of my  old cookbooks, as well as from ideas I got from other foodies about creating a thin and crispy pizza crust. In addition, I was recently dining out for lunch with a friend at a little Italian restaurant where I ordered the Roasted Vegetable (Leonardo) Pizza. It was so good, I decided to try my own version and doctor it up with a greater variety of veggies...

What we got in the end was delicious!!! This was truly the BEST pizza I have ever made -- and it's mostly about the crust!

Crust ~

3 1/2 c. flour
3/4 c. warm (110 degrees) water
1-2 TBS. olive oil
1 1/2 tsp. active dry yeast
1 1/2 tsp. raw organic sugar
1 tsp. sea salt

Thoroughly mix the warm water, oil, yeast, sugar and salt. Let sit 5 minutes to activate yeast and thoroughly dissolve sugar. Add the flour and using a stand mixer with a dough hook, mix on low for about 4 minutes to incorporate until it forms a ball. (Depending on humidity, etc., you may need a little more water.) Take the ball and brush with olive oil. Place in large bowl and cover tightly with plastic wrap. Refrigerate for 24 hours.  (This is the secret to it being so light and crispy!!) At least this is what I have read, and judging by what we ate, I believe it! Wink!

When you are ready the next day, take out dough and roll it out on a floured surface into a large oval or circle. Puncture with a fork or if you have the right pizza tool to make little air holes, use it all over the dough so it doesn't bubble up. Brush on a little more olive oil and pre-bake in a 450 degree oven for 4 minutes. Remove and immediately add toppings.

For the toppings, I pre-roasted in a 450 degree oven for about 20 minutes: 1 leek, cleaned and sliced, 1/2 medium yellow squash, quartered and sliced into bite sized pieces, 1/1/2 c. chopped broccoli, chopped fairly small, 1/2 large yellow pepper, chopped into cubes , about 10 grape tomatoes, halved. I placed all veggies on a baking sheet and covered with olive oil, sea salt and pepper. (It's easier if you toss them all in a large bowl and using your hands, toss them with the oil and seasonings.) I roasted the veggies for about 20 minutes til they looked caramlized. Occasionally shake the tray and let them move around for even cooking.

When your veggies have been roasted and you've pre-baked your crust:

Sprinkle on top of the crust that you just removed from the oven: 2/3 c. crumbled feta cheese.

Next, spread the roasted veggies all around evenly. Then grate some sharp provolone cheese ( I used Bel Gioioso.) It's hard like parm and romano. Use about 1/3 cup. Also grate some fresh Parmesan -- 1/3 cup.

Lastly, scatter on some baby arugula and baby spinach -- about a cup, removing any hard or long stems.

Bake in 450 degree oven for about 20 minutes. The edges of the crust should be golden. Remove from oven and drizzle on a little more olive oil. Slice and serve.

I should make a disclaimer --so here it is... {We were in a HUGE hurry tonight to get to an 8th grade basketball game. I coach our cheerleaders. We had to put this through the rush process and I didn't bake the pizza a full 20 minutes which is what I think would make the crust the perfect "golden brown" around the edges. That said, we pulled it around 15 minutes to get some food down before leaving and I STILL say it was the best pizza I ever made. The crust was nicely crisped and light and airy. Give it the full 20+ and it should be perfection!}

*****Guilty, embarrassed  smile on my face for bragging.... but REALLY!!!! Just try it and let me know what you think!*****