Vegetariana Recipe

Activate yeast & mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit for 5–8 minutes until foamy. In a large bowl, whisk together flour and salt. Make a well, add the foamy yeast, and 2 tbsp olive oil.

Knead & rise

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 45–60 minutes.

Preheat oven

When dough has nearly doubled, preheat your oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack to heat. If using a baking sheet, oil it lightly.

Shape dough

Punch down the risen dough and divide into 2 portions for thin-crust or keep whole for a thicker single pizza. On a floured surface, stretch or roll to a roughly 12-inch round (or desired shape). Transfer to a pizza peel dusted with semolina or to the prepared baking sheet.

Prepare & season

Toss the eggplant rounds, zucchini slices, red pepper strips, red onion, and halved cherry tomatoes with 3 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano in a large bowl until evenly coated.

Roast vegetables

Spread vegetables in a single layer on a rimmed baking sheet. Roast in the preheated 475°F (245°C) oven for 15–20 minutes, turning once, until tender and lightly caramelized. Remove from oven and set aside. If using a very hot pizza stone, you can roast earlier in a separate oven batch or quickly char peppers directly on the flame before slicing to reduce oven time.

Top the dough

Brush the shaped dough lightly with 1 tbsp olive oil. Scatter half the shredded mozzarella over the surface. Arrange the roasted vegetables across the dough in an even layer, reserving a few attractive pieces for the finish. Crumble half the goat cheese over the vegetables.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, or until crust is golden and cheese is melted and bubbling. If baking two pizzas, bake one at a time for best crust.

Prepare lemon-herb dressing

While pizza bakes, whisk together juice and zest of 1 lemon, 2 tbsp extra virgin olive oil, 1 tsp honey or maple syrup, 1/2 tsp salt and 1/2 tsp black pepper in a small bowl. Taste and adjust seasoning.

Assemble greens & finish

When pizza comes out of the oven, immediately top with the remaining goat cheese crumbles, remaining shredded mozzarella (if you like extra melty pockets, sprinkle quickly and return to oven for 1–2 minutes), torn basil leaves, and a handful of baby arugula or mixed greens. Drizzle the lemon-herb dressing evenly over the pizza. Tear and place the reserved roasted vegetable pieces for presentation.

Slice & serve

Let the pizza rest 2–3 minutes, slice into 6–8 pieces and serve warm. Leftovers keep refrigerated up to 2 days; reheat in a hot oven or skillet to crisp the crust.