INGREADIENT

• 1/2 cup whole wheat flour
• 2 packages (1/4 ounce each) quick-rise yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2-1/2 cups all-purpose flour
• 1 cup water
• 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 teaspoon olive oil
• 1 cup chopped zucchini
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped green or red pepper
• 1/4 cup chopped onion
• 1-1/4 cups shredded part-skim mozzarella cheese

Direction

1. In a large bowl, mix first 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.
3. In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat.
4. Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes.
5. Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes.