Amazing Vegetable Pizza

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

Cuisine Italian

Keyword Vegetarian

Difficulty Medium

Allergen Fish Free, Peanut Free

Course Pizza

Prep Time 20

Cook Time 15

Resting Time 30

Total Time 1 5

Servings pizzas

Calories 283kcal

Author Brecht

Equipment

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

Ingredients

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

US Customary - Metric

Instructions

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
In a second bowl, mix the flour and salt.
2 3/4 cups all-purpose flour, 1 1/2 tsp salt
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
Place the dough in a lightly oiled bowl and cover it. Let rise for 30 minutes in a warm spot, until puffy.
Meanwhile, put a baking sheet upside down on the middle rack and preheat the oven to 450 °F or 475 °F.
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.

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

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.

Nutrition