The Perfect Vegetarian Pizza
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The Perfect Vegetable Pizza

This homemade perfect vegetable pizza is going to become your favourite. Once you try my recipe, you will never go back to ordering in. Try it with your own favourite toppings.

In our house, pizza is a favourite. We’ve tried pizzas from so many places – ordered in, frozen, consumed at restaurants, but nothing compares to a home made 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 on them and try different types each time you bake them. The trick with vegetable pizza is two part – one, the sauce you use and two, the baking time. I like think crust pizza that is crisp and the cheese is perfectly melted and browned (not burnt).

Pizza dough

One needs a 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. I prefer to make the dough by hand rather than in a mixer. I find it very satisfying mixing the dough in a bowl and then kneading 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.

Vegetable pizza yeast
Vegetable pizza yeast


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.

Vegetable pizza dough
Vegetable pizza dough

Once kneaded and ready, pour a tablespoon or so of oil on the dough and cover with a damp cloth. Let it sit in a warm place for about an hour or so – until it has doubled in size.

Vegetable pizza dough risen
Vegetable pizza dough risen

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.

The ingredients

Peel and slice a 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.

Vegetable pizza ingredients
Vegetable pizza ingredients

Wash and set aside some arugula. Arugula is best put on the pizza once it comes out of the oven, that way it holds it’s 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 pizza

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

Pour 3 tablespoons of tomato sauce on the pizza and spread 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.

Vegetable pizza ready to be baked
Vegetable pizza ready to be baked

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 cool for about 2-3 mins.

Vegetable pizza slice
Vegetable pizza slice

Once cooled, cut into 8 slices and enjoy with a cold beer, glass of wine or pop.

The Perfect Vegetable Pizza

Course: EntreeCuisine: Italian, VegetarianDifficulty: Medium
Servings

4

servings
Prep time

1

hour 

10

minutes
Baking time

10

minutes
Resting time

3

mins
Total time

1

hour 

23

minutes

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

Ingredients

  • 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

Directions

  • Pizza dough
  • Warm 2 1/4 cups water to 110 degrees F.
  • Mix 3 teaspoons instant yeast, 1/4 cup sugar and the warm water in a measuring cup (or a bowl).
  • Let sit for 15 mins so the yeast blooms.
  • In a large mixing bowl, mix the flour and salt.
  • Once the yeast has bloomed, add it to the flour and right away add the oil. Mix well until the flour has formed into a dough.
  • Sprinkle a tablespoon of flour on the counter and place the dough on it. Knead the dough for about 2-3 mins.
  • Put the dough back into the bowl and cover with a tablespoon of oil. Cover with a damp cloth and let sit for about 1 hr – or until the dough doubles in size.
  • Pizza sauce
  • In a bowl, mix the tomato puree, all the dry ingredients and the sugar if using. Set aside.
  • Pizza
  • Preheat the oven to 500 degrees F.
  • Once the dough has doubled in size, divide it into 4 equal portions – each about a soft ball size ball.
  • Sprinkle a tablespoon of flour on the counter and roll one piece of dough to about 12 inches circumference.
  • Sprinkle 1 teaspoon of corn meal on a pizza baking tray and place the rolled dough on the baking tray.
  • Spread about 3 tablespoons of pizza sauce on the dough.
  • Scattter 1 cup of cheese on the sauce covered dough. Use less if you prefer is less cheesy.
  • Spread a 1/4 of the onion, 1/4 of the red and yellow (or orange) sweet peppers, 1/4 of the mushrooms and 1/4 of the acorn squash on the pizza.
  • Remove 1/4 the sun dried tomato from the oil and scatter on the pizza.
  • Remove 1/4 the banana peppers from the brine and scatter on the pizza.
  • Remove 1/4 the capers from the brine and sprinkle on the pizza.
  • Bake for about 10 mins on the bottom rack of the oven. This will ensure that the bottom of the pizza cooks and browns just as well as the top does.
  • Remove from the oven and right away scatter the arugula on it.
  • Let sit for about 2-3 mins and cut into 6-8 slices and enjoy warm.
  • Have left over pizza dough? Use it to make my easy and delicious pull-apart cinnamon bites.

Notes

– Check out other Entree recipes here.

– Please remember to follow me on FacebookPinterest, and Instagram.

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