Veggie Pizza

PIZZA CRUST:
1 package active dry yeast (2 tablespoons)
1 cup warm water (105° F)
1/2 teaspoon honey
1 tablespoon olive oil
21/2 cups all-purpose flour
1 teaspoon salt
1/4 cup corn meal

TOPPING:
Olive oil
Chili oil
1 cup shredded mozzarella cheese
Red pepper flakes
6 medium mushrooms
1/2 green pepper
1/2 red pepper
6 to 8 pitted black olives
1/3 cup crumpled blue cheese

Stir yeast, water, and honey together. Let stand until foamy (5 minutes). Stir in oil, add flour a cup at a time. Stir in salt. Mix until lumps are gone. Knead for 10 minutes until satiny and elastic. Place dough in oiled bowl. Cover with plastic wrap and let rise 45 minutes to 1 hour. Preheat oven to 450° F. Divide dough into two equal balls. Roll or stretch each to about 8 inches. Pinch up edge slightly. Sprinkle cookie sheet with corn meal. Place pizzas on cookie sheet. Brush olive oil or chili oil (spicy) on surface of dough up to one inch of edge. Place pizzas in oven and bake 8 minutes until firm. Fit SaladShooter slicer/shredder with Shredding Cone and shred mozzarella cheese on top. Fit SaladShooter slicer/shredder with Slicing Cone and slice vegetables over cheese. Divide blue cheese, and dot each pizza. Return to oven for 4 to 5 minutes until cheese bubbles.