Vegetarian Pizza

No matter what kind of pizza will be served, pizza dough should be made the day before because the flavorful, chewy quality of the dough develops more overnight. It also allows time to think about the toppings to be used. Guests will be impressed with different toppings for pizza. Just relax and enjoy the process.

Ingredients:
1 homemade pizza dough (6 inch or 8 inch diameter, your choice)
1/4 cup tomato sauce (homemade or store bought)
1/2 cup blanched, drained broccoli florets, 1 inch across
1/2 cup thinly-sliced white button mushrooms
1/4 cup chopped sun-dried tomato
1/2 cup thinly-sliced red or white onions
1 cup mixed shredded mozzarella, fontina and Parmesan cheese
2 tsp chopped oregano leaves

Directions:
Place the pizza stone in the center of the oven and preheat to 500° 1 hour before cooking the pizza (I learned this tip while working at CPK).
Roll pizza dough out to about a 7 inches diameter.

 Spread 2 tablespoons of tomato sauce evenly over the surface of the dough (leave 1 inch around the rim). Cover the tomato sauce with 1/4 cup cheese. Distribute the onions and mushrooms on top of the cheese. Sprinkle about 10 strips of sun-dried tomato over the onions. Place about 10 broccoli florets over the other topping. Place 1/4 cup of cheese in the middle of the pizza.
Transfer the pizza to the oven. Bake until the crust is crisp and golden and the cheese at the center is bubbly--about 10 to 15 minutes.
Remove the pizza from oven and sprinkle with chopped oregano.