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Restaurants›Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا›Vegetarian Pizza Recipe

Vegetarian Pizza Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Vegetarian Pizza Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 tsp instant dry yeast; 1 tsp fine sea salt; 1 tsp sugar; 1 cups warm water (about 105–115°F / 40–46°C); 2 tbs extra-virgin olive oil; 1 cups canned crushed tomatoes; 1 tbs tomato paste; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 1 tsp black pepper; 1 tbs olive oil; 2 cups mozzarella cheese, shredded (or vegan mozzarella); 1 cups red bell pepper, thinly sliced; 0.5 cups red onion, thinly sliced; 1 cups button mushrooms, thinly sliced; 1 cups cherry tomatoes, halved; 1 cups baby spinach, packed; 0.5 cups kalamata olives, pitted and halved; 0.25 cups fresh basil leaves; 0.5 tsp red pepper flakes; 1 tbs olive oil (for drizzling); 0 to taste salt (to taste); 0 to taste black pepper (to taste); 2 tbs grated Parmesan or nutritional yeast; 1 tsp chili oil or balsamic glaze (optional)

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time1h 50m

Serves4

Make Vegetarian Pizza Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 cups 00 bread flour

1 tsp instant dry yeast

1 tsp fine sea salt

1 tsp sugar

1 cups warm water (about 105–115°F / 40–46°C)

2 tbs extra-virgin olive oil

Sauce

1 cups canned crushed tomatoes

1 tbs tomato paste

1 tsp Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil

Toppings

2 cups mozzarella cheese, shredded (or vegan mozzarella)

1 cups red bell pepper, thinly sliced

1/2 cups Red onion, thinly sliced

1 cups button mushrooms, thinly sliced

1 cups Cherry tomatoes, halved

1 cups baby spinach, packed

1/2 cups Kalamata olives, pitted and halved

1/4 cups Fresh basil leaves

1/2 tsp Red pepper flakes

1 tbs olive oil (for drizzling)

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Optional finishing

2 tbs grated Parmesan or nutritional yeast

1 tsp chili oil or balsamic glaze (optional)

Method

Dough

Activate yeast and combine wet ingredients

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and instant dry yeast. Stir gently and let sit 5 minutes until foamy. Stir in 1 tablespoon olive oil.

Mix and knead

In a large bowl or stand mixer bowl, whisk together the flour and salt. Make a well, pour in the yeast mixture and the remaining 1 tablespoon olive oil. Stir with a wooden spoon or use the dough hook on low until the dough comes together, about 2–3 minutes. Turn onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic (or 4–5 minutes in mixer).

First rise

Shape dough into a ball, coat lightly with oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes. For better flavor, refrigerate covered for 8–24 hours and bring to room temperature before using.

Shape dough

After the rise, punch dough down gently, divide into two equal portions for medium-thin crusts (or keep whole for one large pizza). Let rest 10 minutes. On a floured surface, press and stretch each piece into a 10–12 inch round, leaving a slightly thicker rim.

Sauce

Make the sauce while the dough rises: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant but not browned. Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, salt and black pepper. Simmer gently for 10–12 minutes to thicken, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Toppings & Assembly

Preheat oven and prepare oven surface

Place a pizza stone or inverted heavy baking sheet on the middle oven rack and preheat oven to 500°F (260°C) for at least 30 minutes (or as hot as your oven will go). If using a pizza peel, dust with a little flour or semolina; if using parchment, have a sheet ready.

Assemble the pizza: spread about 1/2 cup of the prepared tomato sauce evenly over each 10–12 inch dough round, leaving the rim bare (adjust sauce amount if using one large crust). Sprinkle about 1 cup shredded mozzarella evenly over the sauce on each pizza.

Distribute toppings evenly: arrange sliced red bell pepper, red onion, mushrooms, cherry tomatoes, olives, and baby spinach over the cheese. Sprinkle red pepper flakes if you like heat, and season the assembled toppings lightly with salt and black pepper. Drizzle about 1/2 tablespoon olive oil over each pizza.

Bake: slide the pizza (on parchment or dusted peel) onto the preheated stone or baking sheet. Bake for 8–12 minutes until the crust is golden and crisp and cheese is bubbling and slightly browned at the edges. Baking time will vary with oven temperature and thickness of crust; start checking at 7 minutes if oven is very hot.

Finishing & Serving

Finish: remove pizza from oven. Immediately scatter fresh basil leaves on top and sprinkle grated Parmesan or nutritional yeast if using. Drizzle a little chili oil or balsamic glaze if desired.

Slice and serve: let pizza rest 2 minutes, then slice into 6–8 pieces. Serve hot with extra red pepper flakes and olive oil on the side.