Ingredients:
- 1 1/3 cups warm water (≈ 110O F)
- 2 tsp honey
- 1 package active-dry yeast (1/2 oz)
- 3 1/4 cups all-purpose flour
- 1/4 cup extra virgin olive oil
- 2 tsp sea salt
- 6 tbsp squash powder
- 1 tbsp garlic granules
- 3 tbsp red bell pepper powder
- 2 tsp oregano
- 6 tbsp tomato flakes
- 1/4 tsp basil
- Cornmeal (sprinkle)
- 6 fresh cherry tomatoes
- Parmesan/Asiago/Romano cheese (optional)
Directions:
- Add honey and warm water (≈ 110O F) to a mixing bowl and stir well
- Sprinkle the yeast on top of the water, then stir quickly to combine
- Let yeast/honey/water mixture sit for 10 minutes (mixture will become foamy)
- While liquid mixture is sitting, whisk together flour, sea salt, squash powder, garlic granules, red bell pepper powder, oregano, tomato flakes and basil
- Using a stand mixer (or electric hand-mixer), turn the mixer on low and gradually add dry mixture and olive oil
- Increase the mixer speed to medium and continue mixing for at least 5 minutes
- If the dough sticks to the sides of the bowl, gradually add small amounts of flour until a nice dough ball is formed
- Remove the dough from the mixing bowl and shape it into a ball with your hands
- Grease the mixing bowl with a small amount of olive oil, then place the dough ball back into the bowl
- Roll the dough ball to lightly cover all sides with olive oil
- Place a damp towel over the bowl and let rest for 45-60 minutes (dough should double in size). To expedite the process, place the bowl in a moderately warm location (near a window works great)
- Preheat oven to 400O F
- Turn the dough out onto a floured surface and roll into a large circle (dough should be ≈ 1/2 inch thick)
- Cover the dough with a greased piece of plastic wrap and let rise for an additional 20 minutes
- While dough is rising, lightly grease a baking pan with olive oil and sprinkle a small layer of cornmeal
- Remove the plastic wrap and transfer the dough to the prepared baking pan
- Use your fingers to poke deep dents all over the surface of the dough. Be sure to poke deep! These pockets will help hold the drizzled olive oil
- Thinly slice the cherry tomatoes and press into dough
- Evenly drizzle 1-2 tbsp olive oil on surface of dough
- Sprinkle dough with garlic granules and top with Parmesan/Asiago/Romano cheese blend (if desired)
- Bake for 15 minutes and remove when the dough is a light golden/brown color (be sure dough is cooked thoroughly)
- Slice and serve warm!
Notes:
- Makes 8 slices
- Over 1/2 serving of vegetables per slice
