Fresher Veggie Pizza {With Jordyn's Whole Wheat Dough}

...so our sweet friends ky and jordyn loved on our kids for us while we shot a wedding over the weekend.  jordyn used her fabulous whole wheat pizza dough and the whole lot of them decorated pizzas.  YUM - and we missed it!  lucky us, jordyn left the leftover dough ( :) ) and today i whipped up a pizza for lunch.

first, a few dough-making images from baking day.

our friend was impressed that anna knew to scrape the flour with the back of the knife.  :)

can you smell it yet?

a little tip: we didn't bake ours right away.  we stored it in gallon-size ziploc bags, but be sure to pop it in the freezer to prevent premature rising (and subsquent ziploc bag explosion...)

chopping the veggies finely helps them get tender in the oven.

there is nothing that doesn't taste good with fresh ground pepper (almost.)

normally everyone waits for me to take photos before we eat, but not this time!  yummy, hot, delicious.

i have been reading a lot about raw eating and am intrigued; i think next time i might cook the dough first and then top with all the veggies; i do think i'd like it in the oven just long enough to melt the cheeses though... all about compromise!  :)  and here's the recipe...

Fresher Veggie Pizza on Jordyn’s Pizza Dough (recipe below)

2 small zuchinni
1 red pepper
6-8 cherry tomatoes
½ red onion
2 large cloves garlic
3 Tbsp fresh grated parmesan
¼ cup crumbled Queso Fresco
2-3 sweet-hot peppers (I like Peppadew but any will work)
Olive oil
Sea salt and pepper

Liberally brush pan with olive oil and press dough out with fingers, leaving “dimple marks” as you go. Finely chop all veggies and sprinkle evenly over dough. Next, sprinkle with dry herbs, if desired, and/or cilantro oil. Season to taste with sea salt and pepper. Top with cheeses and a liberal drizzle of olive oil. Bake at 400 degrees for 20-25 minutes (watch for doneness of crust.)

And for Jordyn's whole wheat dough, click here.  DELISH.

Enjoy!!  {{hugs}} --angela