Vegetable
Pizza
1 pizza dough, homemade or ready to bake
1-2 tablespoons semolina or polenta
1 teaspoon olive oil
1 bell pepper, thinly sliced
1 onion, thinly sliced
1 zucchini, thinly sliced
2-3 cloves garlic, minced
1 teaspoon garlic infused olive oil
1-2 teaspoons mustard or pizza sauce
2 cups grated soft cheese, such as fontina,
gouda, cheddar
2-3 fresh mushrooms, thinly sliced
1 chopped fresh tomato, or 1/2 cup chopped
Pomi
sea salt
freshly ground pepper
1 tablespoon minced herbs, such as Italian
or Herbes de Provence
1/2 cup pitted black olives
fresh basil sprigs for garnish
Place crust on pizza peel, liberally
sprinkled with semolina or polenta. Heat
oven with pizza stone in it to 450-500
degrees. In meantime, slice and cook pepper,
onion, zucchini, and garlic in olive oil a
few minutes to soften and to start to brown
just a little. Brush the crust all over with
the garlic olive oil, and then spread with a
very thin layer of mustard. Top with the
grated cheese. Distribute the cooked
vegetable mixture over the cheese, top with
mushrooms, tomatoes, salt, pepper and herbs.
Sprinkle with the olives. Transfer crust to
the hot pizza stone and bake until the crust
is crisp the the topping is bubbly, about
12-15 minutes. Garnish with basil and serve.
Main Dishes Pizza Vegetable Dishes
Vegetarian |
