Recipe: Vegetable Pan Pizza with Herbed Tomato Sauce (13x9-inch)

VEGETABLE PAN PIZZA

FOR THE DOUGH:
3 to 3 1/2 cups all-purpose flour
1 envelope Fleischmann's Pizza Crust Yeast OR RapidRise Yeast
1 teaspoon salt
1 cup very warm water (120 to 130 degrees F)*
2 tablespoons olive oil
Cornmeal

FOR THE HERBED TOMATO SAUCE:
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried basil
1 clove garlic, minced

FOR THE VEGETABLE AND CHEESE TOPPING:
2 cups shredded mozzarella-Parmesan cheese blend
1/2 cup sliced fresh mushrooms
1 (2.5-ounce) can sliced black olives, well drained
1 small red onion, sliced into rings
1 small red, yellow, or green bell pepper, sliced into rings

Preheat oven to 400 degrees F.

TO PREPARE THE DOUGH:
Combine 2 cups flour, undissolved yeast and salt in a large bowl. Stir in water and olive oil into flour mixture. Stir in enough remaining flour to make a soft dough.

Knead** on lightly floured surface until smooth and elastic, about 8 to 10 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)

TO MAKE THE PIZZA:
Roll dough to fit 13x9-inch pan that has been brushed with olive oil and sprinkled with cornmeal. Brush dough with olive oil; prick surface with fork.

Pre-bake at 400 degrees F for 10 minutes.

For the Herbed Tomato Sauce, in a medium bowl, combine tomato sauce, tomato paste, basil, and garlic. Stir until well blended.

Spread Herbed Tomato Sauce evenly over dough; sprinkle with 1 cup cheese. Top with vegetables and remaining cheese.

Bake at 400 degrees F for 10 to 15 minutes or until done. Serve immediately.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Makes 1 (13x9-inch) pizza
Source: Fleishmann's Yeast, ACH Food Companies, Inc.