How to prepare homemade Vegetable Pizza? If you want to turn this pie into a vegan entrée, use soy mozzarella for both cheeses. But no matter how you make it, this is a homemade pizza, best as lunch or dinner off the grill on a summer Saturday. Ingredients and easy directions:
HOMEMADE VEGETABLE PIZZA RECIPE
Yellow cornmeal to dust the pizza peel or olive oil to grease the pizza tray or the baking sheet
homemade dough or 1 pound purchased fresh dough or frozen dough, thawed; or one 12 to 14 inch store bought, pre baked plain pizza crust
jarred plain pizza sauce
6 ounces soft goat cheese, such as Montrachet
21/2 cups frozen mixed vegetables, thawed; or mixed, prepared, quick cooking fresh vegetables, such as seeded and diced bell pepper, diced zucchini or summer squash, thinly sliced red onion, frozen peas, broccoli florets or cauliflower florets
1/4 cup shredded basil leaves (do not use dried basil)
2 ounces Parmigiano Reggiano, finely grated
1/2 teaspoon freshly ground black pepper or red pepper flakes, optional
VEGETABLE PIZZA - BAKING OPTIONS
With a pizza tray or a large baking sheet. Preheat the oven to 450°F, a gas grill to indirect, medium heat (about 450°F), or build an indirect, medium heat fire around the perimeter of a charcoal grill.
With a pizza stone. Preheat the stone in the oven at 450°F for 30 to 45 minutes; or preheat the stone on a gas grill at medium, indirect heat (about 450°F) for 30 to 45 minutes; or build an indirect, medium heat coal bed in a charcoal grill and preheat the stone for the same amount of time.
VEGETABLE PIZZA - CRUST OPTIONS
Fresh dough on a pizza stone. First, dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Pick it up and shape it with your hands holding its edge, slowly turning the circle and stretching the edge until it’s about 14 inches in diameter. In any event, set the dough cornmeal side down on the peel.
Fresh dough on a pizza tray or a large baking sheet. Grease the tray or baking sheet with some olive oil dabbed on a paper towel. Lay the dough on either and form the dough into a thick, flat circle by dimpling it with your fingertips then pull and press it until it forms a 14 inch circle on the tray or an irregular rectangle, about 12 × 7 inches, on the baking sheet.
A prebaked crust. Place it on a cornmeal- dusted pizza peel if you’re also using a pizza stone or place the pre baked crust on a pizza tray or a large baking sheet.
Spread the pizza sauce over the pressed- out crust, taking care to leave a ½ inch border at its edge. Crumble the goat cheese evenly over the sauce.
Top with the vegetables, arranging them in a decorative pattern over the pie.
Sprinkle with the shredded basil and then the grated Parmigiano Reggiano. Finally, sprinkle with the pepper or red pepper flakes, if desired.
Slide the pie from the peel to the hot stone or set the pie on its tray or baking sheet either in the oven or over the unheated portion of the grill. Bake or grill with the lid closed until the cheese is bubbling and the crust is golden brown at its edge, taking care to pop any air bubbles that may arise across fresh dough, about 17 minutes. Slide the peel back under the very hot pie and set it aside to cool for 5 minutes before slicing or transfer the pie on its tray or baking sheet to a wire rack to cool for 5 minutes before slicing. To ensure the crust stays crisp, consider transferring the hot pie directly to the wire rack after a couple of minutes.
Follow this directions carefully and you will be surprised how good this recipe is. Hope you like this nice pizza recipe and Bon Apetit.
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Simple directions with pictures on how to prepare; HOMEMADE PIZZA RECIPE
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