Description
This recipe solves the problem of soggy crusts and bland toppings with a perfect balance of textures. By treating your vegetables right and using a high-heat method, you can master the art of the veggie slice right in your own kitchen.
Ingredients
Scale
- 1 pound pizza dough (store-bought or homemade)
- 1/2 cup high-quality tomato pizza sauce
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 medium red bell pepper, sliced into thin rings
- 1/2 cup white button mushrooms, thinly sliced
- 1/2 small red onion, cut into thin circles
- 1/4 cup green bell pepper, sliced into strips
- 1/4 cup grated parmesan cheese
Instructions
- Prepare the Dough: Take dough out of the refrigerator 30 minutes before starting to reach room temperature for easier stretching.
- Preheat the Oven: Preheat oven to 475°F. Place a pizza stone inside if using.
- Prepare Vegetables: Slice peppers, mushrooms, and onions very thin to allow moisture to evaporate quickly.
- Stretch and Base: Stretch dough into a 12-inch circle on parchment paper or a greased sheet. Brush the outer edge with olive oil.
- Sauce and Season: Spread sauce over the dough, leaving a 1-inch border. Sprinkle garlic powder and dried oregano directly onto the sauce.
- Layer and Assemble: Spread mozzarella cheese over the sauce. Layer red onion rings, peppers, and mushrooms. Top with parmesan cheese.
- Bake: Bake for 12-15 minutes until cheese is bubbling with brown spots and the crust is dark gold.
- Rest and Serve: Let the pizza sit for 3 minutes before cutting to allow the cheese to set.
Notes
Slice vegetables paper-thin to prevent a soggy crust. For extra color and flavor, add fresh basil leaves after baking. If using watery vegetables like zucchini, sauté them briefly before adding to the pizza.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice (1/8th of dish)
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg