Pizza Primavera

Ingredients

 * 2/3 Cups warm water
 * 1 Tbsp yeast
 * 1 Tbsp sugar
 * 6 Cups bread flour
 * 1 tsp salt
 * ¼ Cup olive oil
 * Toppings
 * 24 slices eggplant, 1/4 inch thick
 * ¾ olive oil
 * 36 slices tomato, 1/4 inch thick
 * 36 asparagus spears, blanched
 * 72 snow peas, blanched
 * 6 Cups Ricotta cheese
 * 24 mushrooms, cut in half
 * 6 Cups Mozzarella cheese, grated
 * 6 each ripe, medium California avocados

Directions
Combine 1 cup warm water, yeast and sugar.

Let stand until yeast starts to foam, about five minutes.

Place flour and salt in mixer. Turn mixer on and slowly add yeast mixture.

Add the oil and knead dough 10 minutes.

If necessary, add more water until the dough holds shape without feeling sticky.

Let dough rise in warm spot until double in bulk.

Punch dough down and let rest 15 minutes.

Divide dough into 12 portions. Form each portion into an 8-inch round.

Toppings

Place eggplant in the center of the dough.

Drizzle with 2 tbsp. of olive oil.

Alternating tomato and asparagus, place on top of eggplant.

Layer snow peas on top of tomatoes and asparagus.

Fill the center of the pizza with 1/4 cup Ricotta cheese.

Top with mushrooms.

Sprinkle pizza with 2 tbsp. of olive oil and 1/2 cup Mozzarella cheese.

Dot remaining Ricotta cheese over pizza.

Place pizza in a 400 degree oven for 20 minutes, or until crust is golden brown.

Remove from oven and top each pizza with half of a sliced avocado.