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My review
Homemade Veggie Pizza
1
Bird
"Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!"
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Ingredients
2 h 25 m servings 397Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
- Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
- Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
- Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
- Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.
Footnotes
- Cook's Notes:
- This recipe will make two medium-sized pizzas. You can bake two or freeze one to save for a later date.
- This will make more sauce than needed but it freezes great!
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 1721 Ratings
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Most helpful positive review
12/30/2012
I was impressed with this crust - a little different than the pizza crust I usually make. I pureed the sauce with an immersion blender. There was more sauce than I needed for the pizzas but we...
Most helpful critical review
7/19/2016
This recipe would be awesome with some prosciutto and pineapple!
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12/30/2012
I was impressed with this crust - a little different than the pizza crust I usually make. I pureed the sauce with an immersion blender. There was more sauce than I needed for the pizzas but we...
3/7/2014
Recipe Group Selection: 1, March 2014 ~ A nice different pizza crust. I made up the dough in the morning in my bread machine. After rising nicely in the fridge all day, we had to leave before...
9/2/2014
This has become my go-to recipe for pizza dough and sauce. I always mix up the veggies and cheeses, but definitely a keeper for my family. I do like to add a little rosemary into the flour mix. ...
3/5/2014
Made this for Recipe Group...Delicious! I did not use the oregano in the dough, and reduced the amount in the sauce to 1 tsp., per personal preference. The only other thin I think I'd do differe...
3/1/2014
Recipe Group selection for the week of March 1, 2014. - This pizza dough recipe was different than the usual pizza dough recipes I’ve made because of the egg. Also, I’ve never made a pizza do...
1/26/2014
i made my usual crust but i added black olives. used some australian cheddar and mmmm mmmm. so good. naturally i kept my mozzarella. i just added half and half. anymew it was great. me and my fi...
1/8/2014
This is a great recipe! I added scallions, broccoli, and cauliflower to the veggies. Delicious!