Mini Veggie Pizzas

Yields approximately 8 mini pizzas

Dough:

6 cups all-purpose flour

3 packages active dry yeast

4 tablespoons olive oil

2 cups warm water

1 teaspoon granulated sugar

1½ teaspoons salt

 

Toppings:

2 cups favorite pizza sauce (or see recipe: Pizza Sauce under Dry Rubs, Bastes, Sauces & Marinades)

3 cups grated mozzarella cheese

1 cup diced yellow onions

1 cup diced green bell pepper

1 cup diced Portobello (Portabella) mushrooms

1 cup small broccoli florets

1 cup diced black olives       

                                                  

1. In a large mixing bowl, combine yeast, warm water, and sugar. Let stand for 10 minutes. Add flour, oil, and salt. Mix until well incorporated.
2. Flour working surface and knead dough into a ball. Place dough in a greased bowl and cover with a cloth. Set bowl in a warm place until dough has doubled in size, approximately 1 hour. 
3. Punch dough. Transfer to a floured working surface, and with a floured rolling pin, roll out dough to desired thickness. Cut dough into circles using a 4-inch circular cutter. Roll scrap dough into a ball and repeat. (Note: If desired, use larger or smaller dough cutters; this will affect the number of pizzas).
4. Preheat oven to 400° F.
5. Place dough circles on greased baking sheets. Top each with pizza sauce. Cover each with cheese, and evenly distribute remaining toppings.
6. Bake at 400° F for approximately 20-30 minutes, or until crust are golden brown and cheese is bubbling.