VEGGIE TURKEY PIZZA

FOR THE DOUGH:
1 (1/4 ounce) package active dry yeast
1 1/2 cups warm water
1 reaspoon sugar
5 tablespoons olive oil, divided
1/3 cup pine nuts, chopped
3 tablespoons minced fresh basil
1 1/2 teaspoons salt, divided use
4 cups bread flour
FOR THE PIZZA:
1 (20 ounce) package ground turkey
1 medium onion, chopped
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 cup sliced fresh mushrooms
2 garlic coles, minced
1 envelope ranch salad dressing mix
1/2 teaspoon pepper
1 (3.8 ounce) can sliced ripe olives, drained
1/2 cup shredded parmesan cheese
3 cups (12 ounces) shredded part skim mozzarella cheese

TO PREPARE THE DOUGH:
In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes.

Stir in 1 tablespoon oil, pime nuts, basil and 1/2 teaspoon salt. Turn onto a floured surface; knead until smooth and elastic, about 5-6 minutes. Place in agreased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

TO PREPARE THE PIZZA:
Punch dough down; let reat for 5 minutes.

Preheat oven to 425 degrees F. Grease 2 (12-inch) pizza pans.

Divide dough in half; press each portion into a prepared pizza pan.

In a large skillet, cook the turkey, onion, peppers, mushrooms and garlic in 2 tablespoons oil over medium heat until meat is no longer pink; drain. Sprinkle with salad dressing mix, pepper and remaining salt.

Brush remaining oil over dough. Top with turkey mixture, olives and cheeses.

Bake at 425 for 15-20 minutes or until cheese is melted and crust is golden brown.

Makes 2 pizzas
Adapted from source: Tste of Home