- 2/3 Cups warm water
- 1 Tbsp yeast
- 1 Tbsp Sugar
- 6 Cups bread flour
- 1 tsp salt
- ¼ Cup olive oil
- 24 slices Eggplant, 1/4 inch thick
- ¾ olive oil
- 36 slices tomato, 1/4 inch thick
- 36 asparagus spears, blanched
- 72 snow Peas, blanched
- 6 Cups ricotta cheese
- 24 Mushrooms, cut in half
- 6 Cups mozzarella Cheese, grated
- 6 each ripe, medium California avocados
Let stand until yeast starts to foam, about five minutes.
Add the oil and knead dough 10 minutes.
If necessary, add more water until the dough holds shape without feeling sticky.
Let dough rise in warm spot until double in bulk.
Punch dough down and let rest 15 minutes.
Divide dough into 12 portions. Form each portion into an 8-inch round.
Place Eggplant in the center of the dough.
Drizzle with 2 tbsp. of olive oil.
Fill the center of the pizza with 1/4 cup ricotta cheese.
Top with Mushrooms.
Dot remaining ricotta cheese over pizza.
Place pizza in a 400 degree oven for 20 minutes, or until crust is golden brown.
Remove from oven and top each pizza with half of a sliced avocado.