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Veggie Pizza

August 31, 2010

We made veggie pizza for dinner last night – the crust, the sauce, the whole thing from scratch!  The crust was crunchy, the veggies were crisp and the cheese all bubbly.  We’ve made pizza at home in the past – I just never blogged about it.  This time around, I thought, it was high time.  For one, each time we make pizza, I start thinking about the sauce, the toppings (which is usually whatever is in the fridge that day)  – would be nice to  have my fallback recipe. So, here goes…

What you need

For the Crust

  • 2 Cups of whole wheat pastry flour (plus 1/2 cup for rolling)
  • 1 Cup of warm water (120-130 degrees F)
  • 1 Pkt Active Dry Yeast
  • 3/4 tsp of salt

For the Sauce

  • 3 Tblspoons of Tomato paste
  • 1 Cup of water
  • 2 tsp of olive oil
  • 2 tsp of flour
  • 1/2 tsp of Dried Basil
  • 1/2 tsp of red pepper flakes
  • Salt and pepper to taste

Toppings

  • 4 Small Sweet Bell Peppers (red-yellow)
  • 1/2 Green Bell Pepper
  • 1/2 an onion
  • 1/2 bottle of oil packed sundried tomatoes
  • 1 small tub of fresh mozzarella balls (I had the mini balls kind)
  • 1/2 Cup of grated cheddar
  • 1 clove of garlic
  • 3 tsp of olive oil
  • 1/2 tsp of red pepper flakes
  • Salt and pepper

How its Done

  1. Start with making your dough.  Whisk the flour and yeast. Add the warm water (make sure its not hot – that will kill the yeast) and mix till it forms a ball and is smooth. Cover and set aside.
  2. Now start on the sauce.  Heat the oil and add the flour and fry till the flour is cooked.  Add the tomato paste mixed in the water, basil, pepper flakes, salt and pepper and let come to a boil.  Then let simmer till the sauce thickens.
  3. Preheat the oven to 425.
  4. Chop the peppers in small cubes and put in a bowl – I wanted more texture so cut in cube; you’re welcome to cut them into strips.
  5. Drizzle the 3 tsp of olive oil on the peppers, crush the garlic into the bowl, add salt and pepper and mix. Set aside. slice the onion into thin strips
  6. Roll out your dough as thin as you like. We like a thin crust so we rolled it to fit our 16″ pizza pan.  Transfer the rolled dough to the pan. Having a good pan (one with holes) is really important – its a foolproof way of getting crisp crust everytime.
  7. Spread a layer of sauce on the rolled pizza (about 2-3 tblspoons).
  8. Now top with some of the grated cheese. Layer the veggies- bell peppers, sundried tomatoes and onion.
  9. Scatter the mozzarella evenly and top with the rest of the cheese.
  10. Bake for 25-30 till the veggies show slight brown edges and the cheese is bubbly.  Let rest for a few minutes before cutting into slices.

Enjoy!!

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