Veggie Pizza or Pizza Primavera

IMPORTANT: The secret to using fat-free cheese on pizza is to make your
crust, sprinkle on your cheese, then pour on your sauce, and
toppings. Make sure the fat-free cheese is covered by the other
ingredients. This should give you the flavor without it becoming a
melted glue.


Quick Rising Dough
1 3/4 to 2 cups all-purpose white flour
1 package rapid rise yeast
1 teaspoon salt
1/2 teaspoon sugar
2/3 cup water (microwave on high for 50 to 55 seconds)

In a large mixing bowl, stir together flour, yeast, salt and sugar.
Heat water to 125 - 130 degrees. With a wooden spoon, gradually stir
water into flour mixture. Stir well. Gradually add enough of
remaining flour to make a firm, soft, dough. Turn onto lighly floured
surface. Kneed 8-10 minutes or until smooth. Cover with plastic and
let set for 10 minutes. Roll out dough.

Preheat oven to 500 (yes 500) degrees F. Dust pizza pan with cornmeal.
Place dough into pan. Top with the following.

1 cup fat free cheese or combo. fat free and reduced fat
(I know we don't use regular cheese, but I feel
I need to report the recipe accurately for the nutrition
information to make sense. Don't be mad please.)
1 cup pizza sauce (Ragu is pretty low in sodium)
fresh chopped basil
4-5 cups fresh vegetables, i.e., thinly sliced tomatoes, zucchini,
muschrooms, onion, grean, red and yellow peppers, artichokes (not canned
in oil) or any veggie you prefer.

Top pizza with the fat-free cheese, Cover with sauce, basil and veggies
Bake for 10 to 14 minutes or until the crust is crisp and brown.

Yields 8 slices

This pizza was great! It was not soggy and it was quick. Mary said the
secret is in covering the ff cheese, slicing the veggies thin, and baking
it at a high temp.

I loved it. The class voted this there favorite dish of the night.