Focaccia Pizza with Summer Veggies

I won this rectangular baking stone, pizza cutter and bottle of Sangria in a raffle raising money for the Academy of Nutrition and Dietetics Foundation.  Saturday night was a perfect night to try them out!

The pizza crust is adapted from a recipe from Fleischmann's Yeast.

Focaccia Pizza
6 Servings

Crust
1 cup Whole Wheat Pastry Flour
2 1/4 tsp. Rapid Rise Yeast
1 tsp. dried Oregano
1 1/4 tsp. Italian Seasoning
Dash Salt
Stir in mixer bowl.

1 cup warm water
Temp. at 125 degrees.
Add to mixing bowl and beat on medium speed for 2 minutes.

1 Egg
2 Tbsp. Olive Oil
Add and beat on medium speed 1 minute.

1 cup All Purpose Flour
1/4 cup Whole Grain Cornmeal
Slowly add to mixing bowl and knead on low speed until dough leaves side of bowl.

Cover. Let rest 10 minutes.

Spray rectangular baking sheet with Pam.  Sprinkle with Whole Grain Cornmeal.
Drop dough on to pan. Turn to coat both sides with cornmeal. Roll to sides of pan.
Cover and let rise for 30 minutes.

Pesto
Process in mini food processor:
1 Garlic Clove
Several sprigs Fresh Basil
2 Tbsp. Pine Nuts
1 1/2 cups Organic Greens

Spread over crust.
Top with
2 Fresh Tomatoes, sliced thin
5 oz. Fresh Mozzarella
Sprinkle of Mrs. Dash

Bake at 400 degrees 12 minutes.
Turn oven to Broil and brown in about 3 minutes.

 Summer Veggies
This recipe is adapted from a recipe in Cooking Light, June issue.

1/2 Small Yellow Squash
1/2 Small Zucchini
5 Cremini Mushrooms
1 Sweet Yellow Pepper
1/4 cup Yellow Onions
1 Green Onion
Wash and clean.  Slice thinly.  (I used a mandolin)

1 Ear Corn, shucked and cut off the cob
Couple springs thyme, stems removed
1 tsp. Lemon Juice
2 tsp. Olive Oil

Mix all ingredients together and place in a baking dish.
Bake at 400 degrees 40 minutes.

Have a wonderful evening!