Home-made Thin Crust Pizza

This is my version of a thin crust pizza. I made it for lunch last weekend. Yeah, I made my own crust, and it's whole wheat. It was not as hard to make as I first thought it was. It was really easy actually because the crust is made from my left-over foccacia dough. I was really happy at how it turned out. Here's my recipe. It was really easy, I just tossed everything together and it turned out nicely.

1 portion of prepared dough, room temperature

5 cherry tomatoes quartered

3 tbsp prepared pesto

salt and pepper

4 whole tinned tomatoes

1 zucchini, sliced

1 small fennel, trimmed and sliced

1 red or any colour of sweet pepper, sliced

sprigs of rosemary and thyme

a pinch of dried oregano and pepper flakes

3 tbsp shaved parmesan cheese

First, I put the tinned tomatoes in a food processor and whirled it until it's liquid. Then, I added the dried oregano, pepper flakes, salt and pepper. Next, I rolled the dough really really thinly and didn't let it rise. I spread pesto evenly on top of the dough and topped it with the tomato sauce and spread it all over the top of the dough.

Next, I put all the veggies in a mixing pan and seasoned it with salt and pepper then added some olive oil so they won't burn. Then, I spread the veggies on top of the dough then sprinkled it with the shaved parmesan cheese. I scattered the rosemary and thyme sprigs and baked it at 450F for about 20 to 25 minutes.

It smelled really good and tasted even better. I wasn't able to take a picture of it when I pulled it out of the oven because we just smurfed it.