Ingredients:
| • | 1 1/3 cups | warm water (≈ 110°F) |
| • | 2 tsp | honey |
| • | 1 pkg, 1/2 oz | active-dry yeast |
| • | 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 |
| • | Sprinkle | cornmeal |
| • | 6 | fresh cherry tomatoes |
| • | Optional | cheese of your choice |
Directions:
| • | Combine honey and warm water (110°F) and stir well. |
| • | Sprinkle yeast on top of the water, and stir quickly to combine. |
| • | Let sit for 10 minutes (mixture will become foamy). |
| • | In separate bowl whisk together dry ingredients: flour, sea salt, squash powder, garlic granules, red bell pepper powder, oregano, tomato flakes and basil. |
| • | Using a stand or hand mixer, mix on low, gradually add dry mixture and olive oil. |
| • | Increase the mixer speed to medium, 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. |
| • | 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 rise double in size. To expedite the process, you can place the bowl in a moderately warm location, such as near a window. |
| • | Preheat oven to 400°F. |
| • | Once dough is ready, 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 of 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 of with choice of cheese if desired. |
| • | Bake for 15 minutes, remove when the dough is a light golden/brown in color. Make sure dough is cooked thoroughly. |
| • | Slice and serve warm. |
Yield 10 slices with approximately 1/2 serving of vegetables per slice.