Pizza I: spinach, tomato, basil, and daiya
Pizza II: mushroom, onion, and daiya
herb pizza crust (makes 1 large pizza or 2 personal sized):
3 1/2 C. flour
1 pkg. dry active yeast
1 1/2 C. warm water
1 tsp. sugar
1 T. salt
2 T. oil
herbs de provence (I use a few pinches)
Let the dry active yeast soak in the warm water for 5 minutes. Stir it a bit just to make sure it’s completely dissolved. Mix in the flour, oil, salt, sugar, and herbs de provence. Knead for 5-10 minutes, and place the dough in a lightly oiled bowl. Cover and store in a warm place for 1- 1 1/2 hours.
To cook: preheat the oven to 450, and let it stay at 450 for about 10 minutes before you place the pizzas in. Cook on an oiled cookie sheet for about 15-20 minutes.
To make sure the dough doesn’t get too soggy from tomato sauce, make sure it has a light layer of oil on it before you place the toppings.