3 cups flour (more may be used depending on the flour)
¼ cup Goody Velor Powder Milk
2 ¼ tsp instant yeast
2 tbsp sugar
1 tsp salt
¼ cup olive oil
1 ¼ cup warm water
1 jar Goody Napolitana Pasta Sauce (add 2 freshly chopped cloves of garlic to the sauce)
¾ cup Goody Sliced Green Olives
1 can Goody Mushrooms pieces and stems, drained
1 small can Goody Whole Kernel golden corn, drained (optional)
1 small red pepper, thinly sliced
1 small green pepper, thinly sliced
1 medium sized red or brown onion, thinly sliced
½ cup grated parmesan cheese
2 ½ cups shredded mozzarella
A sprinkle of oregano
In a small bowl, combine water, sugar, salt and instant yeast. Mix well and set aside for 10 minutes.
In a cake mixer, combine the dough ingredients and the yeast mix. Mix well for 10 minutes on medium speed using the dough hooks, or kneed by hand for 20 minutes. Brush a bowl with oil and place the dough in it. Brush the dough with oil to keep it from drying up. Set the dough aside to rise. When dough increases in size, kneed it for 30 sec and let it rise one more time.
Heat oven to 220°C. Divide the dough into 2 halves. Spread each half in a baking pan or pizza pan. Brush the pan with oil and spread the dough thinly in the pan.
Place the sauce, vegetables and cheese mix. Sprinkle oregano on top of the cheese and bake in the oven for 10-15 min. Serve.