Vegetarian Recipe
chopped broccoli & cauliflower, onions, roma tomatoes, cheddar cheese - this is the only pizza ever to stop the Carnivore!
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Ingredients
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Dough & assembly
Sauce
Vegetable topping
Cheese & finish
Method
Dough & assembly
- 1
preheat and prep dough
Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly dust a work surface with the all-purpose flour. If dough is refrigerated, let it sit 20–30 minutes to relax. Stretch or roll the dough into a roughly 12-inch circle, leaving a slightly thicker edge for the crust. Transfer dough to a piece of parchment paper or a floured pizza peel. Brush the outer 1/2-inch of the crust lightly with 1 tbs olive oil to promote browning.
Sauce
- 2
season the sauce
In a small bowl, combine 3 tablespoons tomato sauce, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Stir until smooth. Taste and adjust seasonings as desired. Spread the sauce evenly over the dough, leaving the oiled crust exposed (about 1/2-inch border).
Vegetable topping
- 3
prepare and par-roast vegetables (recommended)
To prevent soggy or undercooked broccoli/cauliflower on the pizza, toss the chopped broccoli and cauliflower florets (1 cup each) with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them on a parchment-lined sheet and roast at 425°F (220°C) for 8–10 minutes until beginning to brown and slightly tender. Alternatively, if short on time, use raw florets but slice very small so they cook through in the oven.
- 4
assemble veggie layer
Evenly scatter the roasted (or raw) broccoli and cauliflower over the sauced dough. Distribute 1/2 cup thinly sliced onion over the florets. Arrange the 2 sliced roma tomatoes in a single layer on top of the other vegetables. Sprinkle 1/4 teaspoon red pepper flakes over the top if using.
Cheese & finish
- 5
add cheese and bake
Generously sprinkle 1 1/2 cups shredded sharp cheddar evenly over the toppings, covering vegetables but leaving the crust exposed. If using, grate 2 teaspoons Parmesan over the cheddar. Use the parchment to slide the assembled pizza onto the preheated pizza stone or inverted baking sheet. Bake at 475°F (245°C) for 10–14 minutes, rotating once halfway, until the crust is golden brown and the cheese is melted and bubbly. If you prefer a slightly crisper top, switch to broil for 1–2 minutes watching closely to avoid burning.
- 6
rest and garnish
Remove the pizza from the oven and transfer to a cutting board. Let rest 3–5 minutes so the cheese sets. Tear or slice 6 fresh basil leaves and scatter on top. Slice into 8 wedges and serve hot.