1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 medium zucchini, finely diced
1 yellow bell pepper, finely diced
2 plum tomatoes, seeded and finely diced
One-quarter of a large red onion, finely diced
16 oz block whole milk mozzarella cheese, sliced thin
2 cups shredded mozzarella cheese
1 teaspoon dried oregano
Salt and pepper to taste
Crushed red pepper flakes for serving
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Place in a greased bowl, cover, and let rise until doubled.
For an overnight rise: Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.
Turn the oven to 450 degrees F and let the oven heat for 30 minutes.
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Top the crust in the following order: slices of mozzarella, vegetables, oregano, salt, pepper, and shredded mozzarella cheese.
Bake the pizza on the bottom rack of the oven for 15-20 minutes or until the crust is golden. Let stand 5 minutes before slicing.