Veggie Pizza with Homemade Crust

I have made Pioneer Woman's pizza crust before and I love it.  This time, it was even better because I now have a pizza stone which perfectly bakes it. 

CRUSTIngredients:

FOR THE CRUST (MAKES TWO CRUSTS):
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil

TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

 

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I made the crust over the weekend and put it in the freezer until I needed it.  I pulled it out in the morning before work and it was ready to be baked when I got home. 

 

Then, I started with a base recipe from PW as well... her "Favorite Pizza".  I switched it up a little though.

 

ON THE PIZZA:

Half of a large zucchini, cut into slices and then into fourths

1 pint cherry tomatoes, cut in half

1 teaspoon minced garlic (about 2 cloves)

1/2 cup jarred artichoke hearts, drained and chopped (in oil and seasoned)

Fresh mozzarella cheese, sliced thin (buy it from Costco and it's already sliced perfectly)

1 tablespoon pine nuts

 

First:

Preheat the broiler.  Toss chopped zucchini in a little bit of salt and a little bit of olive oil.  Mix together well and then put under the broiler for about 4 minutes.  Then add the halved tomatoes, mixed with the minced garlic.  Broil them for another 4 minutes.

 

Second:

Preheat the oven to 500 degrees

Spread out your pizza dough on your pizza stone until it's very thin, then cover with a little bit of olive oil and a little salt.

Cover in mozzarella slices

Top with the roasted veggies, pine nuts and chopped artichoke hearts

 

Bake for 10-12 minutes.

 

This was seriously, seriously good.  Like, the best pizza I've ever made and better than a lot of restaurant/fast food pizzas I've had.  YUM!