Roasted Vegetable Stuffed Pizza

Today's recipe comes from Sunday lunch at my mom's house: something she made for us that was really quite good I thought. The recipe must have come from a Bread Machine Cookbook because the dough is created in that, but you could easily make your favorite pizza dough, with or without a bread machine and substitute it in this recipe. She also altered the recipe by putting some pepperoni in it (and by doubling the recipe and leaving the mushrooms out of one because some crazy people don't eat mushrooms), which was mighty tasty. I imagine you could substitute just about any pizza topping in this recipe, though if you want sausage, I'd probably say to cook it through first, just to be on the safe side. I'm thinking of making a combination of spinach and feta with some artichokes for a filling. Throw in some diced tomatoes and a bunch of garlic and I think it'd be quite tasty. Use your imagination, and as always, enjoy!

Roasted Vegetable Stuffed Pizza

In the breadmaker, use the dough cycle to combine the following:
1 cup water
4 tsp olive oil
1 1/2 cup bread flour
1 1/2 cup whole wheat flour
1 tsp salt
1 1/2 tsp yeast

Filling:
3 cups quartered mushrooms
2 slized zucchini
2 red peppers, chopped
2 green peppers, chopped
4 cloves garlic, quartered
1 TBSP olive oil
1 cup pasta sauce
1 1/2 cups grated mozarella cheese
1 TBSP milk

Toss the vegetables in the olive oil and bake at 450 F for 20 minutes or until the vegetables are tender. Stir them into the pasta sauce and prepare the crust.

Grease a 9" springform pan (Mom used a cakepan without springform sides: worked fine.) and divide the dough into quarters. Take three of the quarters and roll it into a ball and then roll that flat and place it in the bottom and up the sides of the prepared pan, taking care to extend it over the edges. Sprinkle half the cheese in the bottom. Distribute the vegetable/sauce mixture evenly over the cheese, and then top this with the remaining cheese. Roll the remaining 1/4 of the dough flat and place on the top of the dish and press lightly to insure a good seal. Brush the top of the pie with milk and cut slits in the top crust for steam to escape.

Bake at 350 F for 50-60 minutes. Cool the pie for 20 minutes and then cut in wedges to serve.