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