This recipe comes from Vegetarian Times, the best recipe magazine evar.
1 cup water
2 Tbsp oil
1 tsp salt
1 tsp sugar (or 4 tsp honey)
2 ¼ cup whole wheat flour
¼ cup gluten flour
1 package active dry yeast
I add these ingredients to the bread machine in order, then set the machine to “pizza dough.” During the first knead I add about 2 or 3 Tbsp of water to make sure the dough gets nice and sticky wet. After machine does its thing I place the dough on a floured surface and divide it in two, letting it rest for about 10 minutes. After 10 minutes I shape the dough into 2 rounds for the pizza and let it rest a few minutes more.
Topping the Pizza
4 tsp. plus 1 Tbs. olive oil, divided
3 cloves garlic, minced (1 Tbs.)
1 4-oz. log goat cheese
3 cups shredded fontina cheese
2 zucchini, cut into 1/8-inch rounds (8 oz.)
1 1/2 cups yellow and red cherry tomatoes, sliced (8 oz.)
1 yellow squash, cut into 1/8-inch rounds (4 oz.)
1/2 cup sliced red onion
1/2 small orange bell pepper, diced (1/2 cup)
Red pepper flakes, optional
Preheat oven to 475°F. Coat 17- x 12-inch baking sheet with 2 tsp. oil or line with parchment paper. Press doughs together to form ball. Spread and press dough to 1/4-inch thickness on prepared baking sheet, leaving dough in free-form shape. Mix garlic and 2 tsp. oil in bowl. Brush garlic mixture over dough, leaving 1/2-inch border.
Crumble goat cheese over dough, then sprinkle with fontina cheese. Arrange zucchini, tomatoes, and yellow squash over pizza. Brush with remaining 1 Tbs. oil.
Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper. Bake 30 minutes, or until puffed and deep brown at edges. Cool 10 minutes, then cut into squares.
You can use pre-made pizza dough or make it however you like it. This is just how I make it.
I have a stone pizza dish (not a flat stone). Before I place the dough into it, I heat it up in the oven for about 10 minute with a little bit of oil in it.