Recipe Analytics

See which recipes readers print, rate, save or scale with local Recipe Analytics. The recorded interactions can be viewed in the Dashboard, Manage page and Recipe Interactions Report.

The recipe card below displays its recorded print interactions over the last 30 days. This is a live count, rather than an example number. Counts can be zero when no retained interactions match the chosen period.

Brecht

Amazing Vegetable Pizza

4.54 from 1294 votes

Every night can be pizza night. A quick homemade dough, a good tomato sauce and whatever vegetables you have on hand.

26 print interactions in the last 30 days

Print Recipe Pin Recipe Add to CollectionGo to Collections Start Cooking

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 2 pizzas

Course: Pizza

Cuisine: Italian

Calories: 283

Ingredients Equipment Method Nutrition Video Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Pizza Dough

• 1 cup water lukewarm
• 2 ¼ tsp instant yeast 1 packet
• 1 tsp sugar
• 2 ¾ cups all-purpose flour plus more for dusting
• 1 ½ tsp salt
• 2 tbsp olive oil plus more for the bowl

Pizza Toppings

• ½ cup tomato sauce or your favorite pizza sauce
• 8 oz mozzarella low-moisture, shredded
• ½ red onion thinly sliced
• ½ green pepper sliced
• ½ red pepper sliced
• 1 tsp rosemary fresh, finely chopped

Equipment

• Pizza Peel
• Rolling Pin (optional)
• Pizza Cutter or kitchen scissors

Method

 

1. Stir the water, yeast and sugar together in a large bowl. Rest for 5 minutes, until the mixture looks foamy.
   1 cup water, 2 1/4 tsp instant yeast, 1 tsp sugar
2. In a second bowl, mix the flour and salt.
   2 3/4 cups all-purpose flour, 1 1/2 tsp salt
3. Add the flour mixture and the olive oil to the yeast mixture and stir until a shaggy dough forms. Knead on a floured counter for 8 minutes, until the dough is smooth and springs back when you press it.
   2 tbsp olive oil
4. Place the dough in a lightly oiled bowl and cover it. Let rise for 30 minutes in a warm spot, until puffy.
5. Meanwhile, put a baking sheet upside down on the middle rack and preheat the oven to 450 °F or 475 °F.
6. Divide the dough in two. Stretch each half into a 12-inch round on a sheet of parchment paper, leaving the edges a little thicker.
   
No rolling pin? Press the dough out with your fingertips instead. It keeps more air in the crust.
7. Spread the tomato sauce over the dough and top with the mozzarella, onion, peppers and rosemary. Slide the pizzas, still on their parchment, onto the hot baking sheet and bake for 12 to 15 minutes, until the crust is golden and the cheese bubbles.
   1/2 cup tomato sauce, 8 oz mozzarella, 1/2 red onion, 1/2 green pepper, 1/2 red pepper, 1 tsp rosemary

Nutrition

Serving: 1sliceCalories: 283kcalCarbohydrates: 37gProtein: 12gFat: 9gSaturated Fat: 3.4gCholesterol: 11mgSodium: 660mgPotassium: 176mgFiber: 2gSugar: 2.4gVitamin A: 440IUVitamin C: 17mgCalcium: 218mgIron: 2.2mg

Video

Notes

Swap the toppings for whatever vegetables you have lying around: mushrooms, zucchini, spinach or olives all work. It will probably taste just as amazing!

Short on time? Make the dough the day before and let it rise in the fridge overnight. It gets even more flavorful. Take it out 30 minutes before shaping.

Tried this recipe?

Let us know how it was!

Choose what to count

The Analytics block lets you choose an interaction, total or unique visitor interactions, a time period and your own wording. Enable Local Tracking of Recipe Analytics in the plugin settings before using it.

Compare your connected sites

WPRM Kitchen can sync daily aggregate counts from connected Premium sites. You can also send interactions to Google Analytics when Google Analytics is already loaded on your site.