Ingredients Pizza Dough 2 teaspoons rapid-rising dry yeast 1 cup warm water 2 tablespoons sugar 3 1/2 cups flour 1 tablespoon coarse salt 1/4 cup olive oil cornmeal for dusting Vegetables 1 jar Melissas Fire Roasted Sweet Red Bell Peppers 1 organic zucchini thinly sliced 1 yellow squash thinly sliced 1 large portobello mushrooms stem and gills removed 1 onion olive oil pinch Melissa’s My Grinders Coarse Sea Salt pinch Melissa’s My Grinders Rainbow Peppercorns 1 jar Good Life Food Organic Pasta Sauces - Garden Marinara 1 cup mozzarella cheese grated 1 cup Good Life Food Organic Marinades - Olive Oil and Balsamic Vinegar

Preparation

Marinate prepared vegetables in Melissa’s Organic Olive Oil & Balsamic Vinegar Marinade.

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in ¼ cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary. Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Drain and grill vegetables until charred but not limp. Set aside in a single layer on a sheet pan.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about ½ inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with the pasta sauce, sprinkle with cheese and layer grilled vegetables on dough. Bake on the bottom rack for 15 to 20 minutes.