Vegetarian Pizza

Total Time:
2 hr 30 min
Prep:
30 min
Inactive:
1 hr 30 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Crust:
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon sugar
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1/4 cup cornmeal
  • Veggie Topping:
  • 1 tablespoon olive oil
  • 1 sweet onion, thinly sliced
  • 1 medium yellow squash, sliced
  • 1 medium zucchini, sliced
  • One 8-ounce package cream cheese, softened
  • 1/2 cup ranch dressing
  • 1/2 cup sour cream
  • Salt and ground black pepper
  • 4 Roma tomatoes, sliced
  • 1 cup fresh basil leaves
  • 2 cloves garlic, minced
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded Parmesan
Directions
  • For the crust: Preheat the oven to 350 degrees F for 5 minutes. Turn the oven off.

  • In a large bowl, whisk together 1 cup warm water (105 to 115 degrees F), yeast and salt; let stand for 5 minutes. Stir in the flour, sugar, Italian seasoning and oil. Loosely cover, and let rise in a warm oven until the dough is doubled in size, about 1 hour. Remove the dough from the oven.

  • Sprinkle some cornmeal on a 14-inch pizza pan. Turn the dough out onto a lightly floured surface and knead 6 to 8 times. Pat the dough onto the prepared pizza pan to make a 14-inch pizza crust. Let rise in a warm place (about 85 degrees), free from drafts, for 20 minutes.

  • Meanwhile, preheat the oven to 450 degrees F.

  • Bake the pizza crust until no longer wet, about 8 minutes. Remove from the oven, and let cool for 10 minutes.

  • For the topping: In a large saucepan, heat the oil over medium heat. Add the onions, squash and zucchini and saute until lightly browned, about 10 minutes.

  • Combine the cream cheese, ranch dressing, sour cream and a pinch of salt and pepper. Spread the cheese mixture evenly over the pizza crust, leaving a 1-inch border. Arrange the vegetables and the tomatoes over the cheese, then top with basil leaves. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic. Top with the mozzarella and Parmesan and bake directly on the oven rack until golden, about 8 minutes. Remove from the oven, and transfer to a cutting board. Cut into wedges.

  • Cook's Note: You can use store bought pizza dough for this recipe.


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    This recipe is featured in:

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