If your dough is frozen, turn it out into a bowl very lightly coated with olive oil in the early morning. Turn the dough over so all sides have a bit of oil coating. Cover the bowl with a damp, clean dish towel and let sit. Check after a few hours. If risen, pound down, flip again & cover again.
If your veggies of choice are frozen, put in a colander to thaw.
When ready to make the pizza, chop the veggies into small bits. I do this right in the colander using kitchen shears. Then, add a little olive oil to a saute pan (large enough to hold all the veggies) along with several minced cloves of garlic. (I used four today). Saute the garlic until very lightly browned, add the veggies and saute until soft. I usually add a little pepper but not not salt as you will get the salt from the mozzarella.
When the veggies taste yummy, pull from the heat.
Get a large cookie sheet (or pizza stone). If using cookie sheet, drizzle a little olive oil; if using a pizza stone, cover the stone with ground corn meal. Spread the dough, using your clean hands to cover whatever pan/stone you are using. Then, chop up a tomato or two and spread over the dough and sprinkle with Parmesan. Add the sauteed veggies. Sprinkle with more Parmesan and then cover with 2 cups of shredded mozzarella. Make the pizza even so there are no big clumps of veggies. Sprinkle with olive oil, very lightly and bake at 350 degree over for about 30-35 minutes. I like my crust to be golden brown and the cheese to be bubbly and lightly browned. Watch the pizza. When ready, remove from oven and let sit to cool.
Serve with red pepper flakes and/or more Parmesan. So good. This is adapted from the recipe from my second MIL, Mary Tortora. The possibilities are endless. Spinach and tomato; artichoke and broccoli; tomato and onion; eggplant and tomato; etc.
If you give it a try, let me know how it turns out!! Ciao!
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