|Roasted Vegetable Pretzel Crust Pizza|
This pizza was inspired by the awesome pizza at Pizza and Pretzel Connection in Historic Frederick Maryland. We were instantly hooked...I only make pizza now on a pretzel crust! It's our favorite!
1 tablespoons dry yeast
1 ½ cups warm water
¼ cup brown sugar
1 1/8 teaspoon salt
4 cups flour
In bowl of electric mixer whisk yeast with warm water by hand until dissolved. Whisk in brown sugar and salt. Attach dough hook and mix in flour one cup at a time until a dough forms. Mix for 5 minutes. Cover bowl with plastic wrap and let rise for 1 hour. While dough is rising, roast your vegetables and set aside. Preheat oven to 450 degrees. Divide dough into three equal portions. Line baking sheet with parchment paper and spray with baking spray. Roll out dough out to 1/4-1/2 inch thick on floured counter top. Place on prepared baking sheet.
½ cup hot water
1 tablespoon baking powder
In small bowl mix ½ cup hot water with 1 tablespoon baking soda. With pastry brush, brush top of rolled out dough with baking soda mixture and sprinkle with course sea salt. Bake at 450 degrees for 3-5 minutes. Remove from oven and drizzle with olive oil, sprinkle with grated Parmesan or fresh mozzarella slices and top with roasted vegetables. Season with salt, pepper and red pepper flakes. Return to oven and bake for an additional 5-8 minutes or until cheese is melted. Garnish with fresh basil leaves.
1-2 cups sliced mushrooms
1-2 egg plants, cut into ½ inch rounds
1 red onion, cut into ½ inch rounds
½ -1 lb. cherry or Roma tomatoes, cut in half
1 red pepper, cut into ½ inch slices
Preheat oven to 400 degrees. On baking sheet toss vegetables in olive oil and season with coarse salt, fresh ground pepper, and fresh or dried herbs. Position tomatoes cut side up and spread vegetables out on baking sheet. Roast for 20-30 minutes. Place vegetables on top of cheese before baking pizza.