2-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon garlic powder
1/2 teaspoon dried oregano, basil and parsley
1/2 teaspoon salt
1 cup warm water (should be luke warm to wrist)
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/4 cup each green and sweet red pepper
1 teaspoon olive oil
1-1/4 cups shredded part-skim mozzarella cheese
In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until slightly thickened, stirring occasionally. Remove from the heat; set aside.
Punch dough down. Divide in half, roll each portion into a 12-in. circle. Transfer to two greased 12-in. pizza pans. Prick dough with a fork. Bake at 400° for 8-10 minutes or until lightly browned.
In a small skillet, saute vegetables in oil until tender. Spread pizzas with sauce, sprinkle with vegetables and cheese. Bake for 12-15 minutes or until cheese is melted and browned.