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Vegetarian Pizza Recipe

Name: Newtown Road Italian Deli & Pizzas Vegetarian Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 tsp active dry yeast; 1 cups warm water (about 105–115°F / 40–46°C); 2 tbs olive oil; 1 tsp granulated sugar; 1 tsp salt; 1 cups canned crushed tomatoes; 2 tbs tomato paste; 1 tbs olive oil; 1 tsp garlic (minced); 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 0.25 tsp black pepper; 2 cups fresh mozzarella (shredded or sliced); 1 cups mushrooms (cleaned and sliced); 1 cups roma or vine tomatoes (thinly sliced); 0.75 cups green bell pepper (thinly sliced); 0.5 cups yellow or red onion (thinly sliced); 0.5 cups black olives (sliced); 2 tbs grated Parmesan (optional); 1 tbs olive oil (for brushing); 0.5 tsp dried oregano (to finish); 0.25 tsp crushed red pepper flakes (optional)

Inspired by Newtown Road Italian Deli & Pizza

Time2h

Serves4

Topped with mushrooms, tomatoes, green peppers, onions, and olives.

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Ingredients

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Dough

3 cups 00 bread flour

1 tsp Active dry yeast

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

2 tbs olive oil

1 tsp granulated sugar

1 tsp Celtic sea salt

Sauce

1 cups canned crushed tomatoes

2 tbs tomato paste

1 tbs olive oil

1 tsp Garlic (minced)

1 tsp Dried oregano

1 tsp dried basil

1 tsp Celtic sea salt

1/4 tsp black pepper

Toppings

2 cups fresh mozzarella (shredded or sliced)

1 cups mushrooms (cleaned and sliced)

1 cups roma or vine tomatoes (thinly sliced)

3/4 cups green bell pepper (thinly sliced)

1/2 cups yellow or red onion (thinly sliced)

1/2 cups black olives (sliced)

2 tbs grated Parmesan (optional)

1 tbs olive oil (for brushing)

1/2 tsp dried oregano (to finish)

1/4 tsp crushed red pepper flakes (optional)

Method

Dough

Activate yeast and mix dough

In a small bowl, combine warm water, sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl, combine flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead and rise

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, add flour a tablespoon at a time. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Sauce

Prepare pizza sauce

While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, then stir in dried oregano, dried basil, salt and black pepper. Simmer gently for 10–12 minutes to thicken, stirring occasionally. Remove from heat and set aside to cool slightly.

Toppings

Preheat and prepare toppings

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Clean and slice mushrooms, tomatoes, green pepper and onion. Slice or shred mozzarella and drain olives if packed in brine. Toss mushroom slices lightly with a pinch of salt to draw out moisture if desired, then pat dry.

Shape the dough

Once the dough has doubled, punch it down and transfer to a lightly floured surface. For a single large pizza (about 12–14 inches), stretch or roll the dough into a 12–14-inch round, leaving a slightly thicker rim. For a thinner crust, roll more thinly. Transfer dough to a piece of parchment paper or a lightly floured pizza peel.

Assemble the pizza

Brush the dough edge lightly with 1 tablespoon olive oil. Spread an even layer (about 3/4 cup) of the prepared tomato sauce over the dough, leaving the rim untouched. Evenly distribute 1 1/2 to 2 cups mozzarella over the sauce. Arrange sliced mushrooms, tomatoes, green pepper, onion and black olives over the cheese in an even layer. Sprinkle grated Parmesan (if using) and finish with 1/2 teaspoon dried oregano and crushed red pepper flakes if desired.

Bake

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake in the 475°F oven for 10–12 minutes, or until the crust is golden and cheese is bubbly and starting to brown in spots. Rotate halfway through baking for even color.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Brush the crust lightly with a little extra olive oil if desired. Slice into 8 pieces and serve hot.