makes one 12-14 inch pizza
Dust pizza peel generously with cornmeal. With a floured rolling pin, roll the pizza dough into a 12 inch circle (for thick crust), a 13 inch circle (for medium crust), or a 14 inch circle (for thin crust).
Original Vegetable Pizza Blog Post
- 1/2 recipe pizza dough
- cornmeal for dusting
- 1/2 recipe pizza sauce
- 1/2 c shredded provolone
- 4 oz fresh mozzarella, torn
- 4 oz thinly sliced portobello or cremini mushrooms
- 1/2 green or red bell pepper, sliced
- 2-3 slices red onion, rings separated
- chopped kalamata olives
- 1 fresh tomato, chopped (flesh only)
- 1/4 c freshly grated parmesan cheese
- few pinches of basil, oregano, and/or crushed red pepper flakes
Dust pizza peel generously with cornmeal. With a floured rolling pin, roll the pizza dough into a 12 inch circle (for thick crust), a 13 inch circle (for medium crust), or a 14 inch circle (for thin crust).
Smear the crust with the sauce, using the back of a spoon, to within a half inch from the edge.
Sprinkle the sauce with the provolone and mozzarella.
Layer the cheese with mushrooms, peppers, onions, olives, and tomatoes.
Sprinkle with parmesan.
Slide the pizza into the hot oven and bake for 8-10 minutes, or until cheese is melted and crust slides easily.
Remove with the pizza peel.
Original Vegetable Pizza Blog Post
