White Pizza

Recipe adapted from Anna Olson

Ingredients

Pizza Dough

3/4 cup warm water

2 1/4 teaspoons instant dry yeast

1 cup all-purpose flour

1 cup spelt flour

1 teaspoon salt

3 tablespoons olive oil

Toppings

2 tablespoons olive oil

1 cup cremini mushrooms, sliced

1 zucchini, sliced

1 cup broccoli, chopped

2 cloves garlic, minced

1 teaspoon lemon zest

cornmeal, for sprinkling

1/4 cup Basil pesto

3 tablespoons sour cream (not low-fat)

2 ounces Parmesan cheese

1/3 cup fresh basil leaves, loosely packed

2 cups baby Arugula leaves, loosely packed

Directions

Pizza Dough

1. Stir water and yeast together, then stir in flours, salt and olive oil until dough becomes hard to work with a wooden spoon.

2. Turn dough out onto a lightly floured surface and knead for just 1 minute, until dough feels elastic. Place dough in a lightly oiled bowl, cover with plastic wrap and let rest for 30 minutes.

Toppings

1. While dough is resting, prepare toppings. In a large sauté pan over medium heat add oil. Add mushrooms, broccoli and zucchini and sauté for 5 minutes, until tender.

2. Preheat oven to 500 degrees.

3. Add garlic and stir.

4. Add lemon zest.

5. In a separate bowl, stir pesto and sour cream together.

6. Place a baking tray in oven.

7. Divide dough in two and, on a lightly floured surface, roll out each piece as thinly as possible, to about 9 inches across. Remove heating pan or stone from oven and sprinkle lightly with cornmeal.

8. Place rolled crust on pan or stone and spread a thin layer of the pesto mixture all over. Spoon vegetables over top and bake for 10 to 15 minutes, until golden at the edges.

9. Grate Parmesan over pizza with a vegetable peeler and top with basil leaves and Arugula immediately before serving.