Vegetarian pizza

Method
1. In a medium bowl, dissolve yeast, salt, and sugar in warm water and let rest for 5 minutes.
2. Using a spoon, gently stir in 2 teaspoonsolive oil . Add flour and blend with a spoon just until the dough starts to form; then using your hands, transfer dough to a lightly floured surface. Knead lightly for 5-7 minutes. The finished dough should be smooth yet heavy and dense. Also when you tap on the flour lightly with a finger, it should spring back.
3.Place the dough in a medium, clean bowl coated with olive oil and rub some olive oil on top of the dough.
4.Cover tightly with plastic wrap or a kitchen towel and and let rise in a warm, warm area until doubled in size; about 1- 1 1/2 hours. ( I just kept in in my oven)
5. Punch the dough down to deflate the excess air in the dough. Knead for a 1-2 minutes and keep it back covered for another 30 min. The dough will rise again and will give a puffer crust.
6.Transfer dough to a lightly floured surface and roll out into a 12-inch disc. Transfer to a lightly greased pizza baking sheet. Brush with remaining 1 teaspoon olive oil.

7. Spread the tomato sauce evenly over the crust. Top with the grated smoked cheese. Arrange the vegetables on top. Top with the mozzarella.

For a pizza stone, bake at 500 degree for about 10 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. For a baking sheet, bake at 450 for about 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted.

SERVE HOT!