I used my mandolin slicer on the thinnest setting to cut up:
**1 small zucchini &
**1/2 orange bell pepper
Then I chopped approximately:
**3 oz of fresh spinach &
**2 sprigs of fresh basil
into large pieces.
I mixed the vegetables in a large mixing bowl with approximately
**5 ounces of fresh sheep feta
and mix it up thoroughly using my hands.
Set the oven to preheat to 425F. After preparing the pizza dough (directions say to let it raise, but I never do) I press the dough out into a 12-inch pizza pan sprayed with olive oil pan spray. I brush the dough with olive oil I've infused with garlic, then dump and spread the vegetable mixture. It will be tall, but it cooks down.
Put in the center of the oven and turn the heat down to 400F. Bake for 17-20 minutes or until crust is nicely browned and vegetables are cooked.
Williams-Sonoma Pizza Crust (with my changes included)
1 T active dry yeast
3/4 c + 2 T lukewarm water
2 c of all-purpose flour
3/4 c of corn flour (can use all-purpose flour)
1 t of salt
Dissolve yeast in the water until the sponge (the foamy stuff) develops. Gradually mix in the flour and salt until thoroughly mixed into a good dough consistency.
The camera on my flash hasn't been working so in the picture below, the peppers are orange and the other vegetables are green. Use your imagination.