Veggie Pizza with Cheese Crust
8 servings SERVINGS
Ingredients
- 1 pkg (8 g) active dry yeast (or 11 ml/2 1/4 tsp)
- 175 ml or 3/4 cup warm water 43º to 45ºC (110º to 115ºF)
- 250 ml or 1 cup All-Bran Original* cereal
- 325 ml or 1 1/3 cups all-purpose or bread flour
- 2 ml or 1/2 tsp salt
- 250 ml or 1 cup shredded tex-mex cheese blend, divided
- 15 ml or 1 tbsp vegetable oil
- 1 can (398 ml/14 oz) refried beans
- 125 ml or 1/2 cup salsa
- 15 ml or 1 tbsp finely chopped jalapeño peppers, optional
- 2 ml or 1/2 tsp ground cumin
- 500 ml or 2 cups monterey jack cheese, divided
- 125 ml or 1/2 cup thinly sliced red onion
- 125 ml or 1/2 cup kalamata olives
- 125 ml or 1/2 cup each: sliced sweet red and yellow peppers
- 1 can (284 ml/10 oz) sliced mushrooms
Directions
Crust:
1. In small bowl, stir yeast into warm water. Let stand for 5 minutes. Stir in cereal. Let stand for 5 minutes or until cereal is softened.
2. In food processor bowl, combine flour, salt and 125 ml (1/2 cup) of the cheese; pulse to mix. Add oil and process for 30 seconds. Add cereal mixture; continue processing for 30 seconds or until dough is formed. Remove and shape into smooth ball. Cover with plastic wrap; let rest in warm place for 10 minutes.
Toppings:
1. In medium bowl, mix together refried beans, salsa, jalapeño peppers and cumin. Set aside.
2. With heal of hand, on 30 cm (12-inch) pizza pan, press dough out to form crust. Spread with bean mixture. Sprinkle with remaining 125 ml (1/2 cup) Mexican cheese blend and 250 ml (1 cup) of the Monterey Jack cheese. Arrange vegetables over top. Sprinkle top with remaining Monterey Jack cheese.
3. Bake at 230°C (450°F) for about 12 minutes or until cheese is melted and crust is light brown. Let cool for 5 minutes before cutting.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
