Veggie Pizza
I play around with different crusts and different toppings and different ways of cooking pizza a lot. I’ve grilled them and baked them and baked them then broiled them (for a crispier top!).
I’ve got two favorite pizza dough recipes: This pizza dough with honey from Jamie Oliver that makes a lot! (double my normal, 7-8 cups flour, good for large parties or freezing) and one from Lidia’s Italy with semolina flour, which I just realized I’d never posted. I will, soon.
The other night I used the one from Lidia and divided it in half. I was making a vegetarian pizza just based on what we had around so we ended up with:
- some chopped red pepper
- some sliced green pepper
- some sliced olives
- some sliced onions
- some sliced marinated artichoke hearts
I sliced all the vegetables up and tossed them together in a bowl, so the artichoke marinade could coat them all. I think that was key!
I pulled some pizza sauce from the freezer (almost my last!). It was very simple, perhaps based on this sauce.
Crust. Sauce. Shredded Mozzarella. Vegetables. Baked at 500 on a well-heated pizza stone for about 10-15 minutes.
Delicious. I ate too much but it’s so much better fresh than reheated!
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