Description

Pizza is always a crowd-pleaser, and the cheese-filled crust of our veggie pie makes it all the more appetizing. The bulked-up edge allows you to pile the filling high, deep-dish style.

Ingredients

• FOR THE DOUGH:
• 1 1/3 cups lukewarm water
• 1 (1/4-ounce) package active dry yeast
• 1 teaspoon sugar
• 1/4 cup rolled oats (quick or old-fashioned)
• 1 1/2 tablespoons olive oil, plus more for coating the dough
• 1 1/2 teaspoons salt
• 3 1/2 cups flour, plus more for kneading
• FOR THE TOPPING:
• 3 tablespoons olive oil, plus more for the cookie sheet and crust
• 1 large onion, halved and thinly sliced
• 1 medium-size green bell pepper, halved, seeded, and thinly sliced
• 2 garlic cloves, minced
• 1 1/2 cups sliced mushrooms
• 4 cups broccoli florets
• Yellow cornmeal
• 4 cups (about a pound) grated mozzarella
• 1 (15-ounce) can tomato sauce
• 1 medium-size tomato, halved, seeded, and diced

Steps

1. 1 First, make the dough. Pour the water into a large mixing bowl and sprinkle in the yeast. Stir in the sugar and oats, then set the mixture aside for 5 minutes. Stir in the oil and salt. Add 2 cups of the flour and beat the mixture with a wooden spoon for 100 strokes. Set the mixture aside for 5 minutes more.
2. 2 Add the remaining flour, L cup at a time, and beat well after each addition. When the dough is firm and pliable, place it on a floured surface and knead it until it's smooth and somewhat springy, about 8 minutes. If the dough becomes sticky, add more flour as you knead.
3. 3 Place the dough in a large, lightly oiled bowl and turn the dough to coat it with the oil. Cover the bowl with plastic wrap and set it aside in a warm spot until the dough has doubled in bulk, about 1 hour.