Vegetable Pizza (Baked on a Pizza Stone) Recipe

From Dorothy McNett's Recipe Book.

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Vegetable Pizza (Baked on a Pizza Stone)

From Dorothy McNett's recipes at www.dorothymcnett.com. This is best with homemade dough, so use recipe for Pizza Dough, allowing about 1 hour for preparing and rising time for the dough.

1 recipe for Pizza Dough
1-2 tablespoons semolina or polenta

1 bell pepper, thinly sliced
1 onion, thinly sliced
1 zucchini, thinly sliced
2-3 cloves garlic, minced
1-2 teaspoons olive oil

1-2 teaspoons mustard
2 cups grated soft cheese, such as fontina, gouda, cheddar
2-3 fresh mushrooms, thinly sliced
1 chopped fresh small tomato
sea salt
freshly ground pepper
1 tablespoon minced herbs, such as Italian or Herbes de Provence
1/2 cup pitted black olives
fresh basil sprigs for garnish

Follow recipe for the Pizza Dough. While it is rising, prepare the bell pepper, onion, zucchini and garlic by slicing then into even pieces. Heat a heavy bottomed saute or fry pan. Add the oil, and then the sliced vegetables. Cook and stir a few minutes to soften and to start to brown just a little. Set aside. When the dough has had about 45-60 minutes rising time, roll or pat it into a round about 12 inches in diameter. Heat oven with a pizza stone in it to 450-500 degrees. In meantime, sprinkle a pizza peel liberally with semolina or polenta and then carefully lift on the crust, keeping in mind that the dough has to "slide" off of the peel so the polenta needs to allow that to happen! Brush the crust all over with about 1 teaspoon olive oil, and then spread with a very thin layer of mustard. Top with the grated cheese. Distribute the cooked vegetable mixture over the cheese, top with mushrooms, tomatoes, salt, pepper and herbs. Sprinkle with the olives. Open oven and quickly slip the pizza off of the peel onto the hot pizza stone (careful!) and bake until the crust is crisp and the topping is bubbly, about 14-15 minutes. Garnish with basil and serve.

Recipe created 1999-02-16.

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