Garden Pizza Recipe
Fresh tomato sauce, Mozzarella, red onion, black olives, eggplant, roasted peppers.
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Ingredients
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Dough (makes one 12-inch pizza)
Fresh Tomato Sauce
Toppings
Eggplant Roast (if roasting yourself)
Method
Dough (makes one 12-inch pizza)
Activate yeast and mix
In a small bowl combine warm water (approx. 105-115°F / 40-46°C), sugar, and yeast. Stir and let sit 5–7 minutes until foamy.
Make dough
In a large bowl combine flour and salt. Add the activated yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tablespoons more flour.
Eggplant Roast (if roasting yourself)
Preheat oven to 425°F (220°C). Toss eggplant slices with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet and roast 15–20 minutes, turning once, until golden and tender. Remove and cool slightly. (If using store-bought roasted eggplant, skip this step.)
Fresh Tomato Sauce
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.
Add the tomatoes (fresh chopped or canned crushed), salt, and black pepper. Simmer gently 8–10 minutes to thicken slightly.
Stir in chopped fresh basil off the heat. Taste and adjust seasoning. Remove from heat and let cool slightly before using.
Assemble and Bake
Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line with parchment.
Punch down the risen dough and turn onto a lightly floured surface. Using your fingers, stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for a crust. Transfer to a pizza peel or prepared baking sheet.
Brush the dough lightly with 1 tablespoon extra-virgin olive oil around the edges. Spread the fresh tomato sauce evenly over the dough, leaving a 1/2-inch border.
Distribute the sliced/torn fresh mozzarella over the sauced dough in even pieces.
Top with roasted eggplant slices, roasted red pepper slices, thinly sliced red onion, and halved black olives. Sprinkle dried oregano and red pepper flakes (if using) evenly over the pizza.
Slide the pizza onto the hot stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C) until the crust is golden and cheese is bubbling and beginning to brown.
Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top and drizzle a small amount of extra-virgin olive oil. Slice and serve hot.