Italian Veggie Pizza Recipe
Artichoke dip, spinach, roasted red peppers, mushrooms and capers with mozzarella & provolone cheese
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Ingredients
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Pizza Dough
Toppings
Method
Prepare the Dough
Activate Yeast
In a small bowl, combine warm water and instant yeast. Let sit for about 5 minutes until foamy.
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare Toppings
Sauté Spinach and Mushrooms
In a skillet over medium heat, sauté the fresh spinach and sliced mushrooms in a bit of olive oil until wilted and tender, about 3-5 minutes. Set aside.
Prepare Other Toppings
Slice the roasted red peppers and ensure capers are drained and ready for use.
Assemble and Bake Pizza
Preheat Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
Add Toppings
Spread the artichoke dip evenly over the rolled-out dough. Layer the sautéed spinach and mushrooms, roasted red peppers, and capers. Finally, sprinkle the mozzarella and provolone cheeses over the top.
Bake Pizza
Transfer the pizza to the preheated oven (or onto the heated pizza stone) and bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbling.
Cool and Slice
Remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot.