Jane's Pizza Tart

This is my healthy version of pizza.  You can put whatever vegetables you want on it. It was inspired by a Cooking Light recipe many many years ago...

You will notice that this is the tart before it goes into the oven. There is no after photo, because I like to eat my food hot.  And then it is gone. So - no after photo.

JANE’S PIZZA TART

Dough:

1 1/4 C warm water

1 t honey

1 T yeast

1-2 T olive oil

2 C wheat flour

Stir together until well blended.  then add 1-2 C more of white flour until dough is stiff enough to be kneaded.

Knead until soft and elastic.  Let rise 1 hour or until doubled.  Punch down.  Divide into two.  Let sit for 5-10 min.  Roll out onto pizza stone or pizza pan, draping the sides over the edge of the pan about 2cm.

Topping:

thinly sliced zucchini

sliced tomato

cheese

sundried tomatos in oil, chopped

red peppers, sliced into rounds

salt, pepper

grated cheese - mozzarella is preferable, but any cheese will do!

Preheat oven as hot as it will go.

Place thinly sliced zucchini rounds on top of dough slightly overlapping in rows so that all the dough is covered.  Arrange tomato slices on top of the zucchini.  Sprinkle the sundried tomoto pieces on top of the tomato.  Sprinkle with salt and pepper to taste.

Fold edges back over the filling to form a tart.  Put pizza in oven and let cook til dough is slightly brown.  Remove from oven and sprinkle with grated cheese and scatter red pepper rings on top.  put back in over til sides are golden brown and cheese is melted.

**NOTE:  The dough can be frozen after rising.  Punch down, put in a freezer bag and put into freezer.  Thaw out and let rise slightly before using.

*** This pizza also freezes beautifully after it is cooked. When you want it, pull it out of the freezer, put it on a tray and pop it in the oven til it's hot and bubbly!