** This simple veggie pizza recipe was originally posted in the infancy of Food Babbles in November 2010! Relegated to the archives, I thought I’d take it out, dust it off and share it with you all again. So simple, it’s a blank slate for whatever you might want to top it with. Enjoy!**
Pizza has got to be one of my favorite foods! I think it’s one of the world’s perfect foods… crispy, chewy, saucy, cheesy. Then I get to add whatever else I want on top?? Bliss. Pizza is a great food to really let the creative juices flow. However, the other night I was looking for simple, clean flavors. Nothing too over the top. I decided to go with crisp zucchini, sweet onions and savory mushrooms. The thing that makes this pizza extra delectable is minced garlic spread all over the crust. It’s to die for if you’re a true garlic lover like me.
My kitchen smelled so good I could hardly wait for that timer to “ding.” Both the sauce and the pizza dough can also be made a day ahead. If you’re pressed for time, looking to just throw together a quick dinner (or just don’t like to make dough… It’s not my favorite thing to do) you can always grab a pre-made sauce and ball of dough from the grocery store to save you some time. So check out my veggie pizza!
Pizza topped with fresh mushrooms, zucchini and onions. This is a blank slate for whatever veggies you love!
- 3/4 cup warm water
- 1 envelope active dry yeast
- 2 cups flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 tablespoon olive oil
- 4 ounce can tomato paste
- 1 1/2 cup water
- 1/3 cup olive oil
- 3 cloves garlic, minced
- salt and pepper to taste
- 1/2 tablespoon dried oregano
- 1/2 tablespoon chopped fresh basil
- 1/2 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup zucchini, sliced
- 1/2 cup mushrooms, sliced
- 1/4 cup onions, sliced
- 1 1/2 cup mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon italian seasoning
- Make The Sauce:
- In a large saucepan, combine the tomato paste, water and olive oil. Mix well. Add the garlic, salt and pepper, oregano, basil and rosemary. Mix well. Simmer the sauce over medium-low heat for one hour. Cool and store in fridge.
- Next, Make The Dough:
- Pour 3/4 cup warm water into a small bowl and stir in the yeast. Let it stand until the yeast becomes bubbly; about 5 minutes.Brush a large bowl with the olive oil. Mix the flour, sugar and salt in a food processor. Add the yeast water and oil; process until a sticky ball forms. Transfer to a lightly floured surface. Knead the dough until it’s smooth. Add more flour by tablespoonfuls if the dough is very sticky. Transfer the dough to the oiled bowl. Turn the dough in the bowl to coat it with the oil.
- Cover the bowl with plastic wrap and let the dough rise in a warm area until double in size (about an hour). Punch the dough down. Store in the refrigerator in an airtight container.
- Remove the dough from the fridge 1 hour prior to assembly.
- Preheat the oven to 425 degrees.
- Roll out the dough on a lightly floured surface. Brush the dough with olive oil and spread 3 cloves minced garlic over the dough.
- Bake the dough for 5-7 minutes or until just lightly browned. Remove from oven and cool slightly.
- Spread sauce over crust. Sprinkle with parmesan cheese and then half of the mozzarella cheese. Arrange vegetables and sprinkle with Italian seasoning. Top with more mozzarella cheese.
- Return the pizza to the oven and bake 15-20 minutes until lightly browned on top. Remove. Allow to cool 5 minutes before cutting.