For crust:
2 1/2-3 cups unbleached all-purpose flour
2 tsps dry yeast
1 cup warm water (110°-120°F)
Pinch of sugar
1/2 tsp. salt
2 tbsps light olive oil
Pizza toppings:
1 small red onion, cut into thin slices
1 small orange bell pepper, cut into thin strips
1 zucchini, thinly sliced into ribbons
1 yellow summer squash, thinly sliced into ribbons
12 fresh asparagus spears, cut into 2-inch pieces & blanched
4 cloves garlic, cut into thin slivers
2 tbsps light olive oil
2 tbsps cornmeal
Extra virgin olive oil
2 cups shredded cheese, divided
Freshly grated Parmesan cheese

Primavera Pizza

1. For the crust, combine yeast, warm water and a pinch of sugar in a bowl and set aside.
2. Meanwhile, in the bowl of food processor, combine 2 1/2 cups flour, salt and olive oil. Process until combined. Add yeast mixture and process until dough is elastic and mixture pulls away from the bowl. If necessary, add additional flour until mixture easily pulls away from the bowl of food processor.
3. Place dough in a medium bowl, lightly brushed with olive oil. Cover with a clean towel and let rise in a warm place until doubled in bulk, for about 45 minutes. Punch dough down and divide in half. Cover and let rest for 10 more minutes.
4. Meanwhile, in a large skillet, in oil, sauté onion and bell peppers until slightly softened, for about 5 minutes. Add zucchini and summer squash ribbons, asparagus and garlic. Cook for an additional 2 minutes.
5. Working with dough, one ball at a time, on a lightly floured surface, roll each portion into a 10-inch circle. Place each crust onto a baking sheet that has been sprinkled with 1 tbsp. cornmeal. Brush crusts with olive oil.
6. Sprinkle each crust with cheese and top with vegetables. Place in a preheated 450° F oven and bake for 18-22 minutes or until crust is golden brown and cheese is melted. Cut into squares or wedges and serve. If desired, drizzle pizza with additional olive oil and sprinkle with fresh Parmesan cheese.
7. Tip: For making zucchini and summer squash ribbons, use a vegetable peeler to cut vegetables into long strips.
   Serves 10-12
   Preparation time: 1 hour, 40 minutes