Ingredients
2 to 2-1/4 cups bread flour1 package (1/4 ounce) quick-rise yeast1 teaspoon salt1 cup warm water (120° to 130°)1 tablespoon olive oilTOPPING:3 plum tomatoes, chopped5 medium fresh mushrooms, sliced1/2 cup chopped green pepper1/2 cup sliced ripe olives1/4 cup chopped onion3 tablespoons olive oil2 teaspoons red wine vinegar3/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon dried oregano1/4 teaspoon pepper2 teaspoons cornmeal
Preparation
In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork.
Bake at 475° for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden brown.
