Recipe courtesy of Shay Hopper
Vegetarian Pizza
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- Level: Intermediate
- Total: 2 hr 50 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 20 min
- Yield: 1 large (18-inch) pizza
- Level: Intermediate
- Total: 2 hr 50 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 20 min
- Yield: 1 large (18-inch) pizza
Ingredients
Whole-Wheat Crust:
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.
