16 Servings 15 min Cook
2 Cup Wheat Flour
1 Tsp Salt
1 Tsp Yeast
1 Cup Water
1 Tbsp Olive Oil
1/4 Cup Corn Flour
2/3 Cup Pizza Sauce
1 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Cup Spinach
4 Slices Prosciutto
3 Cup, shredded Mozzarella Cheese
Preheat oven to 450 degrees F and heat a pizza stone.
Mix flour, salt, and yeast together in a large mixing bowl.
Add water and oil, and stir with a spoon until the flour becomes a dough.
Knead dough until it is nice and smooth.
Dust with flour to prevent sticking.
(Since this will be thin crust pizza, there is no need to wait for the dough to rise.
Divide dough into two balls.
Using a rolling pin, shape dough balls into two round pizzas.
Dust a pizza peel with the cornmeal to prevent sticking and lay one of the pizzas on it.
Spread half the pizza sauce over pizza.
Add half chopped veggies, prosciutto, and cheese.
Bake in oven on pizza stone for 10-15 minutes or until cheese turns golden.
Repeat for second pizza.
