This pizza really is quick if you’ve got a batch of dough in the fridge. When I made this during the cooking class, I used the 100% Whole Wheat with Olive Oil recipe, but the Master Recipe works great, too.
I used a grapefruit-sized ball of dough, and floured it so it wouldn’t stick to my hands. I floured my pizza peel well, then rolled the dough onto it. It’s a flexible dough and it stretches pretty easily, even when cold. I drizzled olive oil on the dough, then sprinkled with chopped tomatoes, diced onion, salt and pepper, Italian seasoning, mozzarella, and feta.
Bake for 8-10 minutes in a pre-heated oven, 450-500 degrees. I used a pizza stone to get a crispy, chewy crust. The picture above is not the pizza we made in class—that one was gone before I remembered to take a picture. I borrowed this picture from here. Look at the roasted butternut squash on top—that’s one of my very favorite vegetables. I’ll be making this version soon!