how to make veggie pizza
ULTIMATE VEGGIE PIZZA RECIPE
This ultimate vegetarian pizza recipe is definitely one of my favorite homemade pizzas to date. It’s packed with flavorful veggies like zucchini, peppers, kale, jalapeños, fresh mozzarella, and roasted grape tomatoes and has a crispy, fluffy crust. It’s simple yet full of flavor and aroma. Perfect for any meat-free lunch or dinner and ready in under 30 minutes.
It’s not hard to convince me to host a pizza night,Especially in the winter months. From garlic herb cheese pizza to gluten-free chickpea pizza and vegetarian pesto pizza, I’m here for all kinds of pies. After all, I live in New York, where we take our pizza very seriously. This homemade ultimate vegetarian pizza recipe has all the charm and flavor of a classic slice of New York pizza, from the comfort of your own vegetarian and completely meat-free kitchen.
Second, I’ve been so determined to celebrate the new year lately that I’ve been adapting and redoing a lot of my meals, and this vegetarian pizza has been a family favorite lately. Sometimes you just want a Neapolitan-style pie and it has a fluffy crust, minimal toppings, and the melted, cheesy flavor that the best pizzas have.
If you like a good pie, this is the best Homemade Vodka Pizza, Gluten Free Hot Honey Bacon Pizza, and Kale Pesto Pizza. And if you or your loved ones are sensitive to gluten, you can make this easy gluten-free pizza crust and still enjoy the simple toppings in this pizza recipe!
Why this vegetarian pizza?
If you’ve ever longed for pizza home delivery but never got it, or would rather cook with the family for a fun evening like pizza night or a homemade takeout meal, then this vegetarian pizza is just the thing for you! It’s super easy to make, fun to combine toppings, suitable for roasting vegetables in advance or the night before, suitable for meat eaters and non-meat eaters alike (hello, savory, “meat feeling”) and can be made completely vegan or gluten free if needed.
What is included in vegetable pizza?
This vegetarian pizza recipe features a variety of fresh ingredients including tomatoes, zucchini, jalapeños, peppers, kale and fresh mozzarella. Of course, you can always add your own favorite toppings or substitute toppings as desired.
What is a veggie pizza ?
Basically, a vegetarian pizza is a baked, meatless Italian pie that is a great option for vegetarians, people with special dietary needs, or anyone who simply wants to incorporate healthier foods into their diet.
How do you make the ultimate veggie pizza?
The first step in this pizza recipe is to make the crust. Don’t be intimidated by the idea of making your own pizza crust. Once you try it, you’ll see how easy and fun it is! After making the crust, prepare the pesto sauce, roast the vegetables, put it all together and bake!
Ingredients for a recipe for homemade veggie pizza
But trust me when I say it’s SO GOOD!
The crust is perfectly thin and fluffy (but still thick enough to hold all the ingredients) and just the abundance of roasted vegetables adds a nice velvety crunch. Here’s what you need to make this easy, delicious vegetarian pizza:
All purpose flour. I use organic King Arthur flour.
Hot water. Cold water prevents the yeast from activating, but hot water can kill the yeast, so it’s important to keep the temperature balanced. The water should feel warm but not steaming.
Honey.This feeds the yeast and adds flavor to the dough. You can also use pure maple syrup or agave syrup.
Yeast .Use instant yeast for this dough.
Olive oil.This gives the dough a smooth, elastic stretch.
Kale. I love the combination of kale and cheese. However, you can replace the greens with another leafy base such as spinach or arugula.
BellPepper. I love the color of red and yellow mini sweet peppers. You can of course use any color of pepper you want. And larger peppers work just as well as mini peppers.
Tomatoes. In the summer I can’t get enough of ripe tomatoes on the vine and this pizza is the perfect opportunity to eat even more, especially roasted ones!
Mozzarella (fresh or brick). Adds a huge amount of tasty and pleasantly melted cheese flavor to the vegetables.
Pesto sauce. You can use a premium store-bought version or make your own homemade pesto sauce, which also comes in a nut-free version.
Zucchini. I love the mild, slightly sweet flavor of zucchini and slice and roast them for this pizza. However, you can always replace it with artichoke, yellow squash, cucumber or eggplant.
INGREDIENTS veggie pizza CRUST:
2 ¾ cups organic all-purpose flour
1 cup HOT fresh water
1 tablespoon honey
or agave 1 package of instant yeast (that’s 2 ¼ teaspoons!)
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
Toppings: 1 homemade pesto sauce BASE:
1.1 tablespoon extra virgin olive oil
2. 2 cups fresh mozzarella cheese (that’s about 4 ounces).
3. 2 cup roasted herb tomatoes .
4. 2 cup mini peppers, diced or sliced .
5. 1 zucchini, peeled + sliced
6. 2 jalapeños, sliced
7. 1 tsp sea salt.
8. 1 tsp black pepper .
9. 1 tsp garlic powder
10. 1 tsp smoked paprika powder
11. 1 tsp dried oregano
12. 1 tsp dried basil
13. 1 tsp dried parsley
14. A pinch of red pepper flakes
15. 1 cup chopped kale, fresh or frozen
How to prepare the pizza base:
Mix warm water, honey, olive oil and yeast in the bowl of an electric mixer (fitted with a dough hook) (you may need a whisk to make sure everything is well mixed). Leave for at least 5 minutes until the yeast starts to activate and foam.
Slowly add flour and salt (on low speed!) until fully incorporated and a soft dough forms. NOTE: If dough is too sticky, add additional flour 1/2 cup at a time.
Now increase the speed to medium and knead the dough in the mixer for about 5 minutes. When the dough is ready, cover it with cling film for 10 minutes until it rises slightly.
When ready, place the dough on a floured surface and lightly roll it out until it is flat enough to form a flat circle about 28.5cm in diameter with your hands. Lightly grease your pizza pan with extra virgin olive oil and place the dough at one end of the pan. Press evenly and flatten to fit the entire pan. Gently stretch the dough with your finger until it completely covers the pan and gently pinch the edges of the dough together to form a crust.
1.Preheat the oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
2.Place tomatoes, zucchini, mini peppers and jalapeños on the baking tray (in a single layer), drizzle with olive oil and season with herbs (salt, black pepper, garlic powder, smoked paprika, oregano, basil, parsley and red pepper flakes) and simmer for 25-30 minutes. Bake or until vegetables are charred, wilted and soft. Take out and let cool slightly.
1.Preheat the oven to 475 degrees Fahrenheit and place the upper part in the center of the oven. NOTE: Make sure you use a good pizza pan so your crust will be crispy and not soggy.
2.Brush a generous amount of pesto sauce over the crust until it is evenly covered.
3.Add generous pieces of fresh mozzarella to the sauce, leaving a small crust around the edges. Top with chopped kale, followed by roasted tomatoes, zucchini, peppers and jalapeños.
4.Lightly brush the top of the crust with 1 tablespoon of olive oil so that it turns a nice golden brown.
5.Carefully place the pizza in the hot oven and bake until the cheese is melted (and bubbly) and the crust is crisp and golden brown, about 15 to 20 minutes.
6.When the pizza is ready, let it rest/cool for a few minutes (about 2-3 minutes) to allow the cheese to harden before cutting into generous slices with a pizza cutter.
Have a nice meal!
Calories: 500 kcal | Carbohydrates: 49g | Protein: 17g | Fat: 28g | Saturated fat: 7g | Polyunsaturated fat: 9 g | Monounsaturated fat: 11 g | Cholesterol: 25 mg | Sodium: 693 mg | Potassium: 599 mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3772 IU | Vitamin C: 100 mg | Calcium: 256 mg | Iron: 4 mg
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