Delicious homemade veggie pizza

You’ll need these ingredients:
-2 teaspoons active dry yeast
-3 cups all-purpose flour
-1 cup warm water
-1 tablespoon dried oregano
-1 tablespoon white sugar
-1 egg
-1 teaspoon salt
-1 (15 ounce) can diced tomatoes
-1 tablespoon extra-virgin olive oil
-1/2 small onion, chopped
-1 (6 ounce) can tomato paste
-1 clove garlic, finely chopped
-1 tablespoon dried oregano
-1 teaspoon kosher salt
-1 teaspoon onion powder
-1 1/4 cups shredded mozzarella cheese
-1 pinch ground black pepper
-1/2 cup chopped onion (optional)
-1/2 cup chopped green bell pepper (optional)
-1/4 cup shredded mozzarella cheese
-1/2 cup sliced fresh mushrooms (optional)

At the beginning sprinkle the yeast over warm water in one small bowl. Be aware the water should be no more than 100 degrees F (40 degrees C). Leave stand for about 5 minutes until the yeast softens and forms a creamy foam.
Sift sugar, flour, 1 teaspoon salt, and 1 tablespoon oregano into one large bowl. Mix oil and egg into dry ingredients and stir in the yeast mixture. When the dough has pulled together, turn out onto a lightly floured surface and then knead until elastic and smooth, about 8 minutes. Lightly oil one large bowl, and then put the dough in one bowl and turn to coat with oil. Cover it with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until it doubled in volume, for about 1 hour.
Preheat the oven to 450 degrees F (235 degrees C). Lightly grease one baking sheet.
Cook and stir diced tomatoes, onion, tomato paste, garlic, 1 tablespoon oregano, 1 teaspoon salt, onion powder and pepper in one saucepan over medium heat. Cook until the sauce has thickened, about 15 to 20 minutes.
Punch down the dough and turn it out onto one lightly floured surface. You can use a knife to divide the dough into two equal pieces–do not tear. Shape the dough into rounds and then let rest for about 10 minutes. Form the dough into rectangles, and put onto prepared baking sheet. Spoon the tomato sauce over the dough and sprinkle with 1 1/4 cup mozzarella cheese; top with onion, bell pepper and mushroom. At the end sprinkle 1/4 cup mozzarella cheese over the top.
Bake until the crust is browned and crisp and the cheese has melted, about 20 to 25 minutes.

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