Roasted ratatouille pizza

Prepare Basic Pizza Dough as directed below.

Heat oven to 500 degrees. Coat 13x9 shallow sheet pan with 11/2 tablespoons olive oil. Add garlic and onion and coat with the oil in the pan. Roast in oven on middle shelf for 10 minutes. Add zucchini, eggplant, tomatoes, and red pepper. Drizzle with 1 tablespoon olive oil. Continue roasting 15 minutes. Add mushrooms; toss to coat with oil in pan. Roast 5 to 10 minutes more until vegetables are crisp tender. Do not overcook. Season with salt, pepper, basil, and thyme. Allow garlic to cool. Press garlic pulp onto vegetables.

Lightly brush crust with remaining oil. Sprinkle with chopped rosemary. Place 1/2 cup mozzarella on herbed crust. Top with roasted vegetable mix and olives (about 4 cups). Combine remaining mozzarella and asiago cheese and sprinkle over vegetables. Place loaded Presto® PizzazzTM baking pan on Presto® PizzazzTM pizza oven and bake on DUAL setting for 15 minutes or until cheese is melted and bubbling.

Pinch sugar
1 cup warm water (105-115 degrees)
1 package active dry yeast
1/2 to 3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil

Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof 5 minutes until bubbly.

Put 21/2 cups flour in large bowl. Make a well in the center. Add salt in well. Pour in yeast mixture and olive oil. Stir to form soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour gradually as needed.

Transfer dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in size, about 1 hour. Punch dough down with fist.

Dough recipe makes 2 thin crusts or 1 thick crust, depending on preference. Turn dough out onto lightly floured surface and shape into 1 or 2 balls. Cover with a towel and let rest 15 to 20 minutes. Roll or stretch dough to a 12-inch diameter and place on Presto® PizzazzTM baking pan.