Vegetarian Pizza with Crisp Vegetables

A thin, crispy crust topped with tender vegetables and melting mozzarella. The aroma of dried oregano and olive oil evokes traditional Italian baking.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 613
• Protein: 23 g
• Carbs: 59 g
• Fat: 32 g

Ingredients

• 400 g Bread dough ( thinly rolled )
• 150 g Tomato caviar ( as a base )
• 250 g Buffalo milk mozzarella ("di bufala") ( drained and torn )
• 100 g Button mushroom ( sliced )
• 0.5 piece Red bell pepper ( in strips )
• 1 piece Red onion ( in rings )
• 12 piece Black olive ( whole )
• 2 tbsp Extra virgin olive oil
• 1 tsp Oregano ( dried )

Instructions

1. Preparing the topping

   Slice the mushrooms thinly. Seed the peppers and cut them into thin strips. Slice the red onion into translucent rings.

2. Rolling the dough

   Roll out the bread dough on a floured surface. It should be supple and thin. Place it on a perforated baking sheet to ensure a crispy crust.

3. Topping the pizza

   Spread the tomato caviar over the dough. Arrange the vegetables harmoniously. Sprinkle with hand-torn mozzarella and black olives.

4. High-heat baking

   Bake at 240°C. The pizza is ready when the edges are golden brown and the cheese is bubbling and lightly browned. Finish with a drizzle of olive oil and oregano.

Chef's tips

• Preheat your oven to the maximum setting with the tray inside for a thermal shock that sears the dough.
• Don't overload the pizza with watery vegetables, or the crust will get soggy.

Storage

Keeps for 48h in the fridge. Reheat in a hot oven on a rack to restore the crispness.