Veg pizza recipe

By Swasthi's Recipes · 150 min

Ingredients

Instructions

1. Warm the water to about 40–43°C (105–110°F) in a large bowl, then add the yeast and sugar; stir and rest 10–12 minutes until frothy. If it does not foam within about 15 minutes, discard and start again.
2. Add the flour, salt and oil, then mix in water as needed to form a soft dough.
3. Knead for 5–6 minutes until soft and elastic. The dough is ready when a poke dents it and it springs back slowly.
4. Oil the bowl and dough, cover, and let rise at 26–32°C (80–90°F) until doubled or tripled, 1 to 4 hours.
5. Punch down the dough and divide it into 2 or 3 portions; shape each into a ball, adding flour if sticky.
6. Preheat the oven to 220–240°C (470°F) for at least 25–30 minutes, with a baking tray or cast-iron pan on the middle rack.
7. Make the sauce: heat oil and sauté the garlic until fragrant, add the red chilli flakes, then the tomatoes, salt and sugar. Cook partly covered until thick and spreadable, then stir in the herbs and black pepper. Taste, adjust, and cool.
8. Bring the vegetables to room temperature, then rinse, slice or cube them. Drain bottled olives, and grate or cube the cheese.
9. Sprinkle cornmeal on a pizza tray. Flatten a dough ball, add a few drops of oil, and stretch it to a thin 9-inch base, thicker at the edges.
10. Spread sauce to within about ¼ inch of the edge, add the cheese, vegetables, herbs and chilli flakes, and top with more cheese if you like.
11. Slide the tray onto the hot tray or pan and bake 10–12 minutes until the base is crisp and golden and the cheese is lightly golden. If the cheese is not golden, move to the top rack for 1–2 more minutes.
12. For a thick crust instead, spread the dough to about ⅛ inch with thicker edges, prick it 8–9 times with a fork, and bake it plain for 5–7 minutes before topping and baking another 8–10 minutes.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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