Vegetariana / Vegetarian Pizza Recipe
Salsa de tomate, mozzarella, cebolla, hongos, pimentón morrón, rúcula, tomate cherry. / Tomato sauce, mozzarella, onion, hongos, pimentón morrón, arugula, cherry tomato.
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Ingredients
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Masa (makes 1 large 12" / 30 cm pizza)
Salsa de tomate (Tomato sauce)
Cobertura / Toppings
Method
Masa (Dough)
Activate yeast
In a small bowl, combine warm water (about 38–43°C), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.
In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the activated yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by machine 6–8 minutes (or by hand 8–10 minutes) until smooth and elastic. If dough is too sticky, add up to 1 tablespoon more flour.
When risen, punch down and transfer to a lightly floured surface. Shape into a 12-inch (30 cm) round by stretching or rolling, leaving a slightly thicker rim. Place on a pizza peel dusted with semolina or a parchment-lined baking sheet.
Salsa de tomate (Tomato sauce)
Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown).
Add crushed tomatoes, tomato paste, dried oregano, salt and pepper. Stir to combine, bring to a gentle simmer and cook 6–8 minutes to concentrate flavors. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on dough.
Preparación y horneado (Assembling & Baking)
Preheat oven to 250°C (475–500°F). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat oven and use high temperature.
Lightly brush the stretched dough with a thin layer of tomato sauce, leaving a 1/2-inch (1–2 cm) border for the crust. Do not overload with sauce.
Evenly sprinkle half of the shredded mozzarella over the sauce. Arrange sliced mushrooms, thinly sliced onion and red bell pepper across the pizza. Scatter remaining mozzarella on top so cheese helps bind toppings.
Transfer pizza to the preheated stone or baking sheet. Bake 10–12 minutes (depending on oven and temperature) until crust is golden and cheese is bubbly and lightly browned.
Terminaciones (Finishing)
Remove pizza from oven. Immediately scatter halved cherry tomatoes over the hot pizza so they warm but stay fresh.
In a small bowl, toss arugula with 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and a pinch of black pepper (and red pepper flakes if using).
Top the pizza with the dressed arugula, slice and serve hot.