Empty the Fridge Veggie Pizza

This recipe is such a great way to use up whatever veggies you have in the fridge. Purchase the crust pre-made or make the simple version below. Make some mini ones for your kids to take for lunch this week.
Dish Type: main dish Lifestyle: nut free, vegetarian

Ingredients

For the Dough

1 (.25 ounce) package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

2 cups bread flour 2 tablespoons olive oil

1 teaspoon salt

2 teaspoons white sugar

 

Toppings

Fresh tomato slices

Mushrooms

Olives

Red pepper

Corn

Cheese

Instructions

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Turn dough out onto a well-floured surface. Form dough into a round and roll out into a pizza crust shape making sure to roll very thin.

Cover the rolled out dough with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.