Pan Pizza

Ingredients:

green pepper

mushrooms

olives, 

sun-dried tomatoes

oregano

shredded mozzarella cheese

spaghetti/pizza sauce, low sodium

Dough: (makes 2 crusts)

• 5 1/2 cup bread flour
• 2 1/3 cup warm water
• 3/4 Tbsp salt
• 1 1/4 tsp yeast

Directions:

For the Dough:

Combine bread flour and water and mix with a mixer on low speed until blended.  Set aside and let sit for 15 minutes.  Add the salt and yeast and mix on low speed for 5 minutes.  Place in a bowl lightly covered with oil (dough may be sticky, this is OK).  Cover and let sit for 20 minutes.  Uncover and punch-down dough again.  Cover and set aside for a third time for 20 minutes.  Finally, uncover and punch-down dough.  Cover and set aside for at least 2 (or up to 8) hours.

About an hour before baking time, divide dough in half.  Refrigerate half for later use. 

For the Pizza:

Preheat oven to 375 degrees.  Spray an 8 x 11 baking pan (I used a jelly roll pan)  with cooking spray.  Spread the other half of the dough out in the pan and let sit for 15-30 minutes.  Then, evenly spread about 1 Tbsp olive oil over the dough.  Top with tomato sauce, mozzarella cheese, and vegetable toppings.  Sprinkle with a bit of oregano and bake for 15-20 minutes.  

Serve with a tossed green salad.

To save time, dough can be made ahead of time and kept in refrigerator or freezer.

Recipe taken from: http://www.simplylifeblog.com/2012/11/pan-pizza-mindfulness/