Carmelized Onion and Roasted Red Pepper Pizza

I make pizza fairly frequently because both of us love it.  This pizza is fairly healthy because it doesn't have much cheese on it.  I make it this way when the craving for pizza hits but we don't have any mozzarella in the apartment.  It's not quite the same, but it's still delicious.

We usually top our pizza with crushed red pepper flake and garlic powder after it's baked.  This works really well with any combination of veggies or meat you have on hand.  And if you don't want to use pizza sauce, a simple drizzle of olive oil before topping is also delicious.

I've just started making my pizza dough in my kitchenaid mixer (thanks Mom!) and it's wonderful.  It's much less messy than making the dough by hand.  This dough is really nice and flavorful and easy to work with.  If you're having trouble with the dough, this pizza can also be made on a sheet tray (this also works if you don't have a pizza stone).  Just oil a sheet tray with some olive oil and press the dough into the pan.  Then top as desired and bake.  Also delicious. :)

Pizza:
1 recipe pizza dough (below)
1 onion, sliced thinly
2 roasted red bell peppers (yes, from a jar), sliced thinly
1 tomato, chopped
1 tsp. minced garlic
1/3 c. pizza sauce
3-4 tbs. parmesan cheese
1/3 c. cornmeal

1. Place a pizza stone in the middle of the oven.  Preheat to 450 degrees.
2. Spread cornmeal on a pizza peel.  Using a rolling pin, roll out the dough to desired thickness (I roll mine out to 1/4" or so).  Make sure the dough slides easily by giving the peel a few shakes.  If it's stuck to the board, add some more cornmeal wherever it's sticking.
3. Top with pizza sauce, parmesan cheese, and veggies.
4. Bake for 15-20 minutes until the crust is crispy and golden brown.
5. Remove pizza from oven with peel. Allow it to rest for 5 minutes before slicing and serving.

Pizza Dough:
1 c. warm water (about 105-115 degrees)
4 tsp. instant dry yeast (this is about 2 small envelopes if you're using that instead of bulk yeast)
3 tsp. olive oil, divided
1 tsp. sugar
~2 1/2 cups AP flour
1 tsp. kosher salt

1. In a mixer fitted with a bread hook (or a large bowl*), dissolve yeast in water.  Add 2 tsp. olive oil, sugar, 1 1/2 c. flour and salt.  Start mixer on low speed (my bread hook always runs on speed 2) and mix for 2 minutes to incorporate.  Stop the mixer and scrape down the sides.
2. Turn the mixer back on (on speed 2 or a low speed) and add the remaining flour. Allow the dough to knead for about 10 minutes until the dough cleans the sides of the bowl and it becomes elastic and springy.  (It's hard to over-knead pizza dough so just let it work.)
3. Put 1 tsp. olive oil in a large bowl.  Remove the dough from the mixer and place in the large bowl, rolling it to coat it in the olive oil.  Cover with plastic wrap and allow to rise in a warm place for half an hour.
4. Once the dough has doubled in size, punch the dough down and allow it to continue to rise for 1-2 hours.  If you're not using it right away, put the dough into the fridge after punching.

* If you don't have a mixer to mix the dough in, you can do it by hand.  In a medium bowl, dissolve yeast in water.  Add 2 tsp.olive oil, sugar, 1 1/2 c. flour, and salt and mix to combine just until it's easy to handle.  Pour the mixture out onto a well-floured surface and knead the dough, adding the rest of the flour as you go.  Continue kneading until the dough is elastic and springy (probably 10-15 minutes depending on how fast you work).  Place the dough in an oiled bowl as directed above and allow to rise the same way.