RCI-BR.002.0112.001
Vegetarian Pizza
Contributed by Jenn b aka Mom2sam and Tiny at World Re
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- x 16-ounce loaf frozen whole wheat bread dough1 unitthawed
- zucchini1 smallchopped (about 1 cup)
- yellow summer squash1 smallchopped (about 1 cup)
- ¼ teaspoon
- garlic2 clovesminced
- olive oil or cooking oil1 tablespoon
- 2 cups
- red and/or yellow tomatoes2 mediumthinly sliced
- 2 tablespoons
Method
1
Prepare your pizza dough by combining yeast, warm water, flour, salt, and olive oil, then knead until smooth and elastic. Cover and let rise in a warm place for 45–60 minutes until doubled in size.
60 minutes
2
Preheat your oven to 475°F (245°C). If using a pizza stone or baking sheet, place it in the oven to preheat as well.
15 minutes
3
Thinly slice the zucchini, yellow summer squash, and red pepper into uniform pieces. Mince the garlic and set all vegetables aside.
10 minutes
4
Heat a skillet over medium heat with a drizzle of olive oil and lightly sauté the garlic, zucchini, yellow squash, and red pepper for 3–4 minutes until just tender. Season with salt and pepper.
5 minutes
5
Punch down the risen dough and roll or stretch it out on a lightly floured surface to your desired pizza shape and thickness, approximately 12 inches in diameter.
5 minutes
6
Spread a thin, even layer of pizza or tomato sauce over the dough, leaving a 1-inch border around the edges for the crust.
2 minutes
7
Distribute the sautéed vegetables evenly over the sauce, then top generously with shredded mozzarella cheese and a sprinkle of grated Parmesan or Romano cheese.
3 minutes
8
Transfer the pizza to the preheated oven and bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned. Slice and serve immediately.
15 minutes