All you need:
Whole Wheat Pizza Dough
1 tbsp Hy-Vee Select olive oil
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tsp sea salt, divided
1/2 c. Hy-Vee pizza sauce
4 oz soft goat cheese (chevre), thinly sliced
8 oz fresh mozzarella, thinly sliced
1 c. shredded zucchini and/or yellow summer squash
1 medium heirloom tomato, cored and cut into 1/4-inch-thick slices
Fresh basil leaves
All you do:
Prepare Whole Wheat Pizza Dough as directed. After dough rises, form half the dough into a ball for this recipe; set dough aside. Freeze remaining dough as directed in recipe for future use.
Preheat oven to 400 degrees. Lightly grease a 12-inch pizza pan.
On a lightly floured surface roll pizza dough into a 12-inch circle. Transfer to prepared pizza pan. Bake about 5 minutes or until light brown.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion and garlic. Cook and stir until onion is soft. Sprinkle with 1/2 teaspoon salt; set aside.
Spread pizza sauce evenly over crust. Dot cheeses over top. Top with onion mixture and shredded zucchini and/or yellow summer squash. Arrange tomato slices on top.
Return to oven and bake for 10 to 15 minutes or until heated through and bottom of crust is crisp and brown. Remove from oven. Sprinkle with remaining 1/2 teaspoon sea salt. Top with basil. Cool in pan on a wire rack for 5 minutes. Cut into 8 wedges.
Nutrition information per serving:
Dietary Fiber: 5g
Saturated Fat: 15g
Trans fats: 0g
Daily nutritional values:
30% vitamin A
30% vitamin C