Supremely Veggie Pizza on homemade dough

Several posts ago, I talked about the love I have for my Cuisinart food processor.  This is one of the best kitchen products I own and I use it so very often to make a myriad of recipes.  One of my favorites is homemade pizza dough. The Cuisinart came with a handy-dandy recipe booklet with an excellent pizza dough recipe. Of course, I don't follow the recipe to a T--I add my own spices and herbs.

It takes some time (gotta let the dough rise), so I don't do it very frequently. However, when I DO make pizza, I absolutely love it!

This night, I decided to make a whole-wheat and cornmeal dough and top the pizza with a ton of veggies. My own version of veggie supreme.  Here's a look at the process.



Letting the dough come together on the pizza peel before allowing to rise.


The dough, just hanging out in an oiled bowl waiting to rise.

While I was waiting for the dough to rise, I grilled up some zucchini and eggplant.  I didn't want to over-cook the veggies, since I was going to be topping the pizza with them.





The dough has risen!!

Because I had more than enough dough, I decided to make two pizzas that night. The veggie supreme and a traditional Margherita pizza.


Veggie supreme pizza: grilled eggplant, zucchini, roasted cherry tomatoes, basil, mozzarella.


Margherita pizza, waiting patiently for its time in the oven. 

Because we have only one pizza stone (a secret to my success of pizza cooking), I cooked the veggie supreme first and then put the Margherita in the oven. 


Veggie supreme cooling on the pizza peel.


Even though this doesn't look pretty, it sure tasted good!