Rustic Pizza

Ok, so this picture may not look all that great, I'm not a food photographer :) But this was fantastic.
When I made this pizza, it took no time at all, but I was using leftover veggies and pre-mixed and risen bread dough. So, plan accordingly.

Crust:
Make my super-favorite of all time bread recipe:
3 Cups lukewarm water (too cold is better than too hot)
1.5 Tbs. salt
1.5 Tbs. yeast
5.5 cups unbleached white flour
1 cup whole wheat flour
(I plan on trying this recipe with a larger whole wheat to white ratio but I haven't yet so I can't promise it'll work)

Mix all together, don't knead, just place in warm spot with a lid on it and let rise 2 hours. Then refrigerate until ready to use.
At baking time, preheat oven to 500 degrees with baking stone or cookie sheet in oven. Pull off about a pound of dough and roll out on flour-dusted countertop until about 1/8-1/4 inch thick.
Sprinkle topping on and slide onto sheet in oven, bake for about 8-10 mintues but watch closely as toppings can burn easily at this heat.

Toppings:
I LOVE caramelized onions. I could eat them every day. To make them, slice an onion thinly (red onions work best but any will do) and throw in a frying pan with olive oil. Sautee for quite a while (10-15 mintues?) until onions are translucent, flimsy and start to smell sweet. They taste sweet too :) After that, I often throw in some sliced zucchini or other veggies until soft and brown. Then I spread all these over the dough, added sun-dried tomatoes (from a jar) and sprinkled just a little bit of mozzarella on top (do NOT go overboard with the cheese, it masks the delicate gourmet flavors...this isn't Chucke Cheese people!!)

Voila! Delicious and an easy way to get rid of leftover veggies. I ate this thing cold all week :)