Vegetarian Pizza with Crisp Vegetables
Ingredients
- 400 gBread dough (thinly rolled)
- 150 gTomato caviar (as a base)
- 250 gBuffalo milk mozzarella ("di bufala") (drained and torn)
- 100 gButton mushroom (sliced)
- 0.5 pcRed bell pepper (in strips)
- 1 pcRed onion (in rings)
- 12 pcBlack olive (whole)
- 2 tbspExtra virgin olive oil
- 1 tspOregano (dried)
Method
A thin, crispy crust topped with tender vegetables and melting mozzarella. The aroma of dried oregano and olive oil evokes traditional Italian baking.
- 1
Slice the mushrooms thinly. Seed the peppers and cut them into thin strips. Slice the red onion into translucent rings.
- 2
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
Spread the tomato caviar over the dough. Arrange the vegetables harmoniously. Sprinkle with hand-torn mozzarella and black olives.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48h in the fridge. Reheat in a hot oven on a rack to restore the crispness.
