Perfect Vegetable Pizza

In our house, pizza is a favourite. We’ve tried pizzas from so many places – ordered in, frozen, and consumed at restaurants, but nothing compares to a homemade pizza. My vegetable pizza has become our favourite and is going to become your favourite too.

Pizzas are so much fun. You can add whatever YOU like to them and try different types each time you bake them. The trick with vegetable pizza is two parts – one, the sauce you use, and two, the baking time. I like thin crust pizza that is crisp and the cheese is perfectly melted and browned (not burnt).

The Ingredients for Perfect Vegetable Pizza

Peel and slice one red onion. Slice red and orange or yellow sweet pepper. Thinly slice mushrooms (button or crimini). Chop some acorn squash into 1/4 inch bite size pieces – the thinner they are, the faster they will cook.

The Ingredients List for Perfect Vegetable Pizza:

• Pizza dough
• 2 1/4 cups warm water – 110 degrees F
• 3 teaspoons dry active yeast
• 1/4 cup sugar
• 6 cups of all purpose flour (or whole wheat flour), plus 1/4 cup for kneading and for rolling
• 1 teaspoon salt
• 1/4 cup vegetable oil of any kind, plus 1 tablespoon for dough when rising
• For the sauce
• 1 cup tomato puree
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dehydrated parsley
• 1/4 teaspoon black pepper
• 1 teaspoon sugar (optional)
• For pizza
• 1 small red onion thinly sliced
• 1/2 sweet red pepper cored and chopped into 1/4 inch slices
• 1/2 sweet yellow (or orange) pepper cored and chopped into 1/4 inch slices
• 4 button (or crimini) mushrooms sliced
• 4 tablespoons sun dried tomatoes in oil
• 1 tablespoon capers (optional)
• 4 tablespoons banana peppers
• 1/4 cup acorn squash cut into 1/4 inch thick bite size pieces
• 4 teaspoons corn meal
• 1 cup fresh arugula

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Pizza Dough

One needs perfect pizza dough in order to make the perfect pizza. I use all purpose flour for my dough, but whole wheat works just as well. And I prefer to make the dough by hand rather than in a mixer. I find it very satisfying to mix the dough in a bowl and then knead it on the counter.

First off, mix 3 teaspoons of instant yeast, 1/4 cup sugar, and 2 1/4 cups of warm water – about 110 degrees F. Let it sit for about 15 mins to bloom. I just mix everything in the measuring cup and let it rise in that. Do not add salt to the yeast. Salt inhibits the yeast from blooming.

In a large mixing bowl, mix 6 cups of all purpose flour and 1 teaspoon of salt. Once the yeast has bloomed, add it to the flour. Before you mix the flour, add 1/4 cup of any kind of vegetable oil. Mix well and form into a dough. Once the dough has formed, knead it on the counter or in the bowl for about 2-3 mins.

Once kneaded and ready, pour a tablespoon or so of oil on the dough and cover it with a damp cloth. Let it sit in a warm place for about an hour or so – until it has doubled in size. I always do the three finger test. Stick three fingers into the dough and if they go in easily and the dough doesn’t spring back right back, it’s ready to be used.

Prepping the Vegetables

Wash and set aside some arugula. Arugula is best put on the pizza once it comes out of the oven, that way it holds its delicious earthy flavour. Grate 4 cups of mozzarella and set aside.

For the tomato sauce, I use plain pureed tomatoes from a jar. Put about 1 cup of tomato puree in a small mixing bowl. Add 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of black pepper, 1/2 teaspoon of dehydrated parsley, and 1 teaspoon of sugar (optional). The sugar helps to remove the tartness of the tomatoes. Mix everything well so the spices amalgamate.

Baking the Perfect Vegetable Pizza

Preheat the oven to 500 degrees F. Divide the dough into 4 equal pieces – about a 4 inch ball. This dough makes 4 thin crust pizzas. Sprinkle a circular baking tray with 1 teaspoon of cornmeal. This prevents the pizza dough from sticking to the baking tray. Roll one piece of dough into an 11-12 inch diameter circle and place it on the tray.

Pour 3 tablespoons of tomato sauce on the pizza and spread it all over the pizza. Spread 1 cup of mozzarella on top of the sauce – you can use less if you prefer a less cheesy pizza. Spread the sweet peppers, onions, mushrooms, banana peppers, acorn squash, capers, and sun dried tomatoes on the pizza.

Bake the pizza on the bottom rack of the oven for 10 mins – or until the crust is browned and the cheese is completely melted and also browned (not burnt). As soon as you remove the pizza from the oven, sprinkle the arugula on the pizza and let it cool for about 2-3 mins.

Serving Suggestions:

Once cooled, cut into 8 slices and enjoy with a cold beer, glass of wine, or pop. I generally serve it with a side of my crunchy vegetable salad.

Tried and Liked the Recipe?

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