This is the perfect season to create a vibrant vegetable pizza using the freshest produce
from our market. Buon appetito!
Ingredients
For the Crust
– 2 ¼ teaspoons active dry yeast
– 1 cup warm water (110°F)
– 1 teaspoon sugar
– 2 ½ cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
For the Toppings
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese (or plant-based cheese alternative)
– 1 cup assorted sweet bell peppers, thinly sliced (red, yellow, green)
– ¼ cup hot peppers (such as jalapeños), thinly sliced (adjust to taste)
– 1 cup mushrooms, thinly sliced
– ½ cup black olives, sliced
– 2-3 cloves garlic, minced
-1-2 fresh tomatoes, thinly sliced
– Fresh basil leaves for garnish
Instructions
Prepare the Dough:
In a small bowl, combine the yeast, warm water, and sugar. Let sit for 5-10 minutes until foamy.
In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a dough
forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour, or until doubled in
size.
Preheat the Oven:
Preheat your oven to 475°F.
Roll Out the Dough:
Once the dough has risen, punch it down and roll it out into a 12-inch circle on a lightly floured
surface.
Transfer the dough to a parchment-lined baking sheet or a preheated pizza stone.
Assemble the Pizza:
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Sprinkle your choice of cheese (dairy or plant-based) over the sauce.
Add the sweet peppers, hot peppers, mushrooms, black olives, garlic, and tomato slices.
Bake the Pizza:
Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Garnish and Serve:
Remove the pizza from the oven and garnish with fresh basil leaves.
Slice and enjoy your flavorful vegetarian pizza!