Neffy's Veggie Pizza

• 1 cup warm water
• 2 12 teaspoons active dry yeast
• 2 12 cups flour
• 12 tablespoon extra virgin olive oil
• 14 teaspoon salt
• sugar
• cornstarch
• 1 12 cups ranch dressing (best if you make it with the mix)
• 1 tablespoon minced garlic
• 1 cup sliced fresh mushrooms
• 1 cup roma tomato, diced
• 1 cup zucchini, halved and thinly sliced
• 1 cup artichoke heart, quartered
• 1 cup fresh spinach (chopped)
• 12 cup yellow onion, diced
• 12 cup red onion, diced
• 2 tablespoons onion soup mix (I use Lipton)
• 3 cups mozzarella cheese

1. For the sauce; combine ranch and minced garlic and mix well.
2. Store in the fridge while you prepare the crust.
3. For the crust; add a pinch of sugar to the cup of warm water.
4. Sprinkle yeast on top of the water and let sit 10 minutes until frothy.
5. Combine with flour, salt, and olive oil until dough is formed.
6. Knead the dough for 8 minutes.
7. Lightly oil a large bowl, place dough in the bowl and cover with a dish towel.
8. Allow dough to rise for 30 minutes (prep toppings while you wait).
9. Remove dough from bowl and cut in half, this will make 2 pizzas.
10. Spread onto pan or stone.
11. Spread ranch garlic sauce over the crust.
12. Sprinkle 1 cup of the cheese over the sauce.
13. Mix all toppings except the cheese in a bowl.
14. Make sure onion mix evenly coats the toppings.
15. Place even layer over pizza and top with the remaining 1/2 cup of cheese over the veggies to bind.
16. Brush edges of crust lightly with olive oil.
17. Preheat oven to 425F.
18. Place pizza on middle rack and cook for 20 minutes checking occasionally.
19. Let cool for about 5 minutes before cutting and serving and enjoy!

water, active dry yeast, flour, extra virgin olive oil, salt, sugar, cornstarch, ranch dressing, garlic, mushrooms, roma tomato, zucchini, fresh spinach, yellow onion, red onion, onion soup, mozzarella cheese

Taken from www.food.com/recipe/neffys-veggie-pizza-332743 (may not work)