Ingredients:
- 1 batch Hot for Food pizza dough or any dough recipe you like!
- Rao’s Arrabiata sauce
- 1 green bell pepper
- 1/3 red onion
- 2 large broccoli crowns
- Garlic stuffed olives (to taste)
Make the dough in advance so you leave enough time for it to rise. A day in advance or earlier the same day will do (just refrigerate from the time its done rising until ready to use). If you’re really in a hurry, you can warm the oven slightly and let the dough rise, covered with a tea towel in the oven for 20-30 mins. The oven should be turned OFF once the dough goes in.
Before you roll out the dough, prep the veggies. Cut the green pepper into strips. Thinly slice 1/3 of the red onion. Cut the broccoli crowns into 1 inch pieces. Slice the olives.
Preheat oven to 400 F
Once the dough is risen, gently punch it down. Divide in half, creating two balls. Lightly flour a clean surface and roll out the dough, flipping it over every few turns of the rolling pin. Once the dough is about 1/4 inch thick, transfer it to a pizza stone or an aerated pizza pan. Repeat with the second ball of dough.
Spread a thin layer of sauce over both pizzas. Cover with toppings and put in the oven for 30-35 min. Depending on your oven, you may need to let it cook a bit longer. I’d recommend checking it after 25 mins. Once the crust is golden brown, remove from the oven. Let cool for 5-10 min before cutting.