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Ingredientes
- 1 cup warm water (103 to 115)degrees
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons Kosher salt
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil, divided
- 1/4 cup cornmeal
- 1 sweet onion, thinly sliced
- 4 Roma tomatoes, sliced
- 1 medium yellow squash, sliced
- 1 medium zucchini, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cloves garlic, minced
- 4 slices provolone cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup thinly sliced fresh basil
Direcciones
- Preheat oven to 350 F for 5 minutes. Turn oven off.
- In a large bowl, whisk together water, yeast, and salt; let stand for 5 minutes
- Stir in flour, sugar, Italian seasoning and 1 tablespoon oil.
- Loosely cover, and let rise in warm oven for 1 hour, or until dough is doubled in size
- Remove dough from oven. Sprinkle cornmeal on a 14-inch pizza pan. Turn dough out onto a lightly floured surface,
- and knead 6 to 8 times. Pat dough onto prepared pizza pan to make a 14-inch pizza crust.
- Let rise in a warm place (about 85). Free from drafts, for 20 minutes. Preheat oven to 450 F. Bake pizza crust for 8 minutes, or until no longer wet. Remove from oven, and cool for 10 minutes. In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Add onions; saute for 10 minutes, or until lightly browned.
- Spread onion evenly over pizza crust, leaving a 1-inch border. Arrange tomato slices on top of onion
- and around outside edge of pizza crust, overlapping alices, as necessary.
- Arrange alternating rows of squash and zucchini inside of tomato slices. Sprinkle with 1/4 teaspoon salt,
- pepper and garlic. Top with cheeses.
- Bake directly on oven rack for 8 minutes or until golden.
- Remove from oven, and transfer to a cutting board.
- Sprinkle with fresh basil. Cut into wedges.
