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Dairy
Medium
1 Hour, 40 Minutes
Diets 
What an amazing way to upgrade your pizza! By adding garlic and herbs to the soft and chewy dough, swapping out the classic tomato sauce for zingy shakshuka, and loading it with sautéed veggies, fresh mozzarella, and a sprinkle of basil…all I can say is WOW!
Yields two 12-inch pizzas
1 and 1/3 cups warm water
2 and 1/4 teaspoons active dry yeast (1 standard packet)
1 tablespoon sugar
2 tablespoons Tuscanini Olive Oil
1 teaspoon salt
1 tablespoon minced dried garlic
2 teaspoons Italian seasoning
3 and 1/2 cups Mishpacha All Purpose Flour
cornmeal, for dusting the pan
1 tablespoon Tuscanini Olive Oil
1/4 teaspoon salt
1/2 green bell pepper, sliced into thin strips
1/2 red bell pepper, sliced into thin strips
8 ounces baby bella mushrooms, washed, dried, and sliced
1/2 small red onion, cut into thin slices
1 cup shakshuka sauce, or an equal amount tomato sauce and salsa
8 ounces fresh mozzarella cheese, sliced into rounds about 1/4 inch thick
fresh chopped basil, or 3 cubes Gefen Frozen Basil (defrosted), for sprinkling
Whisk the warm water, dry yeast, and sugar together in the bowl of your mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for five minutes or until slightly bubbly. Add the olive oil, salt, minced garlic, Italian seasoning and flour. Beat on low speed for two minutes, and then at a higher speed for an additional two minutes.
Lightly grease a large bowl with oil or nonstick cooking spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60 to 90 minutes or until double in size.
While dough is rising, prepare the vegetable topping. Pour the olive oil into a large frying pan. Add peppers and mushrooms and sauté on a high flame for seven to eight minutes, stirring to prevent vegetables from sticking to the pan. Set aside until pizza is ready to be topped.
Preheat oven to 475 degrees Fahrenheit. Lightly grease two 12-inch pizza pans or a large baking sheet with nonstick cooking spray or olive oil. Sprinkle lightly with cornmeal.
Divide the dough in half. On a lightly floured work surface using lightly floured hands or a rolling pin, gently flatten the dough into two discs. Place on prepared pans and stretch and flatten the disc into two 12-inch circles. Pinch the edges of the dough to create a lip around the edges. Alternatively, roll out the entire dough to create one large rectangular pizza on a baking sheet.
To prevent the filling from making your pizza crust soggy, spray the top lightly with cooking spray. Using your fingers, push dents into the surface of the dough to prevent bubbling. Spread shakshuka sauce evenly over the dough, up until the lip around the edges. Top with sautéed vegetables, onions, and fresh mozzarella slices. Place into the preheated oven and bake for 15 to 18 minutes. Remove from oven and sprinkle with freshly chopped basil, or drizzle with three frozen basil cubes that have been defrosted and mixed with a teaspoon of olive oil. Slice while hot and serve immediately.
Photography and Styling by Chomi Landman Sponsored by Knorr
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