Yield: 4 Servings
For the Sauce:
1 tablespoon vegetable oil, divided
½ white or yellow onion, finely diced
½ teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon white sugar
1 cup canned tomato sauce
salt to taste
For the Toppings:
1 tablespoon vegetable oil
½ red bell pepper, stem, seeds, and ribs removed, then small diced
1 cup thinly sliced mushrooms
1 ½ cups shredded mozzarella
½ cup cherry tomatoes, quartered
½ cup cubed Canadian bacon
½ cup whole black olives
salt to taste
For the Dough:
1/2 (.25 ounce) package active dry yeast
1/2 teaspoon white sugar
1/2 cup warm water (110º F or 45 º C)
1 ¼ cups bread flour
1 tablespoon olive oil
1/2 teaspoon salt
Place a medium saucepan over medium heat. Add 1 tablespoon of vegetable oil followed by the onion and cook until tender. Add the garlic and cook just until you can smell its aroma. Stir in the basil, thyme, oregano, sugar, tomato sauce, and salt to taste. Bring the sauce to a boil, then reduce to a simmer and cook while you prepare the rest of the pizza.
Place a medium skillet over medium heat. Add the 1 tablespoon of vegetable oil followed by the bell peppers, mushrooms, and salt to taste. Cook until the vegetables are tender, then set aside to cool. Preheat oven to 450 º F (230 º C).
While the vegetables are cooling, make the crust. In a medium bowl, whisk together the yeast, sugar, and water. Let stand until creamy, about 10 minutes. Stir in the flour, salt, and olive oil then beat until smooth. Allow the dough to rest for 5 minutes then turn onto a lightly floured surface and pat or roll into 4 evenly sized rounds. Transfer the crusts to 2 lightly oiled baking sheets.
Top each crust with an even amount of the tomato sauce, shredded mozzarella, bell pepper, mushrooms, tomatoes, Canadian bacon, and olives.
Bake the pizzas until golden brown, about 20 minutes. Allow the pizzas to cool for 5 minutes then serve.
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