Ingredients
1-1/2 teaspoons active dry yeast1 cup warm water (110° to 115°)1 tablespoon olive oil1 tablespoon honey1-1/2 teaspoons salt2-1/2 to 3 cups bread flourFILLING:1 jar (14 ounces) pizza sauce1 small eggplant, peeled and cut into 1/2-inch cubes1 small zucchini, cut into 1/2-inch cubes1 medium sweet red pepper, chopped1 medium sweet yellow pepper, chopped1 small onion, chopped4 ounces sliced pepperoni1 cup shredded part-skim mozzarella cheese3/4 cup shredded provolone cheese3/4 cup shredded Asiago cheese3/4 cup grated Parmesan cheese2 teaspoons honey1 garlic clove, minced1 teaspoon garlic salt1 teaspoon pizza or Italian seasoning1 teaspoon dried oregano1 tablespoon olive oil
Preparation
In a large bowl, dissolve yeast in warm water. Add the oil, honey, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a large bowl, combine the pizza sauce, vegetables, pepperoni, cheeses, honey, garlic and seasonings; divide among eight 10-oz. ramekins or custard cups.
Punch dough down. Divide dough into eight portions. On a lightly floured surface, roll out dough to fit ramekins. Cut out a decorative center with a small Christmas cookie cutter or small cookie cutter of your choice. Place dough over filling; trim and seal edges. Brush with oil.
Place ramekins on a baking sheet. Bake at 375° for 20-25 minutes or until filling is bubbly and crust is golden brown.
