Rainbow Pizza Recipe

Rainbow Pizza Recipe

Rainbow Pizza Recipe

Pizza Dough
1 tsp sugar (or 4 tsp honey)
2 ¼ cup whole wheat flour
1 cup water
2 Tbsp oil
1 tsp salt
1 package active dry yeast
¼ cup gluten flour

I add these ingredients to the bread machine in order, then set the machine to “pizza dough.” During the first knead I add about 2 or 3 Tbsp of water to make sure the dough gets nice and sticky wet. After machine does its thing I place the dough on a floured surface and divide it in two, letting it rest for about 10 minutes. After 10 minutes I shape the dough into 2 rounds for the pizza and let it rest a few minutes more.

Topping the Pizza
1 4-oz. log goat cheese
3 cups shredded fontina cheese
4 tsp. plus 1 Tbs. olive oil, divided
3 cloves garlic, minced (1 Tbs.)
1 yellow squash, cut into 1/8-inch rounds (4 oz.)
1/2 cup sliced red onion
2 zucchini, cut into 1/8-inch rounds (8 oz.)
1 1/2 cups yellow and red cherry tomatoes, sliced (8 oz.)
1/2 small orange bell pepper, diced (1/2 cup)
Red pepper flakes, optional

Preparation Instructions:
Preheat oven to 475°F. Coat 17- x 12-inch baking sheet with 2 tsp. oil or line with parchment paper. Press doughs together to form ball. Spread and press dough to 1/4-inch thickness on prepared baking sheet, leaving dough in free-form shape. Mix garlic and 2 tsp. oil in bowl. Brush garlic mixture over dough, leaving 1/2-inch border. Crumble goat cheese over dough, then sprinkle with fontina cheese. Arrange zucchini, tomatoes, and yellow squash over pizza. Brush with remaining 1 Tbs. oil. Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper. Bake 30 minutes, or until puffed and deep brown at edges. Cool 10 minutes, then cut into squares.

Photo credit: Foodies

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