Vegetarian Pizza

Total Time:
2 hr 50 min
Prep:
30 min
Inactive:
2 hr
Cook:
20 min

Yield:
1 large (18-inch) pizza
Level:
Intermediate

Ingredients
  • 16 ounces dairy-free vegan cheese
  • Cornmeal, for dusting
  • Whole-Wheat Crust, recipe follows
  • 1 jar pizza sauce (recommended: Muir Glen Organic Sauce)
  • 3 red bell peppers, stemmed, seeded, and cut into large chunks
  • 1 orange bell pepper, stemmed, seeded, and cut into large chunks
  • 2 medium red onions, cut into large chunks
  • 4 portobello mushroom caps, cut into large chunks
  • Whole-Wheat Crust:
  • 1 cup whole-wheat flour
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 1/4 cups warm water (about 110 degrees F)
  • 2 tablespoons honey
Directions
  • Preheat the oven to 350 degrees F.

  • Cut the cheese into large chunks that will fit in the shredder attachment of a food processor. Shred the cheese in the processor. Sprinkle cornmeal on a clean surface and roll out the dough until it is approximately 1/2-inch thick (should be about an 18-inch circle). Transfer dough to a pizza stone or rimless pan large enough to hold it.

  • Spread the sauce over the surface of the crust, leaving approximately 1/2-inch of crust around the edge. Sprinkle the cut vegetables on top of the sauce and then sprinkle the cheese over the veggies.

  • Bake for approximately 20 minutes, or until golden brown and bubbly. Serve hot.

Whole-Wheat Crust:
  • Sift the flours together in a medium sized bowl. Place the yeast in a separate bowl and pour the warm water over it; let stand for about 5 minutes. Combine all ingredients in the bowl of a stand mixer with the dough hook attachment, mixing for approximately 5 minutes. Set the dough aside to rise for approximately 2 hours.

  • Once the dough has risen, roll out the dough to a circle that is approximately 1/2-inch thick and about 18 inches in diameter.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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