The crust: I used this recipe, adapted a little. First off, I doubled the recipe (was making pizzas for 3 adults, 2 kids). In a large bowl I poured 2 cups of warm water (as hot as the tap runs), and sprinkled 2 tbsp of yeast on top (comes in a jar - not sure what kind). I don't stir my yeast. After many fails, I have my yeast coddling routine down pat.
I let the yeast soak into the water, then I sprinkled in 2 tsp of sugar, and poured in 2 tbsp of olive oil (doubled recipe called for 4 tbsp, stuck to 2). I let that sit about 10 minutes until the yeast started to bubble. Then I stir (I don't stir when adding the sugar and oil - my yeast is picky).
Added 5 cups of flour, and turned out onto my counter to knead for about 5 minutes, adding a little flour as needed, until the dough was smooth. I like to knead vs the "beat 20 strokes" method, as I never feel like I get it combined enough.
I forgot to let it rest. Oops. Instead, I used kitchen shears to cut the dough into 6 pieces, and rolled each piece out to a little smaller than my round pizza pans - they are not huge, with holes in the bottom.
I baked the crust on the pizza pan (sprayed with Pam) in the oven @ 425 for 3 minutes before I topped them.
The sauce: this time I decided to blend up veggies raw, not having the time to really roast them. I put red, yellow, and orange bell peppers in the vitamix with a jar of pasta sauce.
The cheese: 3 cheese shredded blend from Trader Joe's, sprinkled lightly on top
The toppings: some just cheese, some pepperoni, some veggie (thin sliced zucchini, red onion, bell pepper)
The cooking: Back in the 425 degree oven - no idea how long - maybe 10-15 minutes? I left them in there until the edges of the crust started to get brown and crunchy.
The verdict: everyone loved it! Kids asked for seconds! It was easy and economical, and healthy.