• In your mixer bowl, stir honey into water, making sure temperature remains at or above 110°f.
• Sprinkle yeast over water and gently stir to mix. Allow to develop a foam, about 5 minutes.
• Add remaining ingredients. Mix on low speed. Then knead on medium-low speed until it forms a smooth ball and pulls away from the sides of the mixing bowl. This will take about 5-7 minutes.
• Place dough in a lightly oiled bowl. Let rise about 1 hour, until about double in size.
• Prepare a 14" deep-dish pizza pan. Grease generously with butter or olive oil, making sure the bottom and up the sides are well-coated.
• On a lightly oiled baking mat, stretch the dough into a large circle.
• Put the dough in the pan and stretch it toward the edges until it shrinks back. Cover and let it rest for about 15 minutes. Preheat oven to 425°f
• After the 15 minutes, stretch the dough to cover the entire bottom of the pan. Gently push it up the sides of the pan. Rest it again for 10-15 minutes.
• Bake the crust for 10 minutes, until it is set and barely starting to brown.
• While the crust bakes, prepare the filling.

Filling Directions

• Drain the tomatoes completely. Reserve the liquid for soups or seasoning, if you choose.
• Combine with the seasoning and garlic. Add salt to taste.
• Cover the bottom of the pre-cooked crust with the mozzarella. Add the sautéed vegetables.
• Spread the tomato mixture over the vegetables. Sprinkle with the grated Parmesan and drizzle with the olive oil.
• Bake for about 25 minutes, until the filling is bubbly and the topping is a golden brown.
• Remove from the oven. Carefully lift the pizza out of the pan and set on a rack to cool. A large spatula proves helpful with this step.
• Cool for about 15 minutes, or slightly longer if you want it to stay firmer.
• Slice and serve.