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Veggie Delight Pizza Recipe

by Sonia on December 30, 2009

Post image for Veggie Delight Pizza Recipe

Dear Pals,

Recipe Marathon Day # 6

Today, I will serve you my hubby’s handmade pizzaaaa…..:) My hubby was constantly nudging me to post his pizza recipe on my blog. Do you know…he was whining to his in-laws for not posting his pizza on my blog. :) But, he was so delighted when I announced that your pizza is being nominated to feature on my blog finally, especially for marathon event. ;) :D

Actually, he used to work at one of very famous restaurant during his student life in Sydney. He learned various types of pizza, pancakes, delicious desserts and many more dishes. And he wanted to try his hands again in my kitchen to make (read here to experiment on me) his signature pizza. ;) So, the other day, when I hired him my kitchen for few hours, he was completely dominant, like he ruled my kitchen for a day! I was his kitchen hand, of course!. :( However, he forgot to buy some of key ingredients like shredded cheddar cheese and sliced onions for topping. :( Finally, our pizza turned into half Jain Pizza. (Some of you might know that Jain people do not eat any onion, garlic and potato). But, fortunately, we had some blocks of cheese in fridge and I ended up cutting those cheese slices into small chunks to obey his order. My bad! :( Overall, his handmade pizza turned so yummy and heavenly delicious! If you are looking for a vegetarian pizza, you are at right place! :)

Veggie Delight Pizza Recipe

Pizza dough: We used our food processor to make our pizza dough. However, you can make this dough without a food processor. Just assemble the flours, salt, olive oil and yeast mixture slowly. Bind a dough using warm water little by little. Make a smooth and elastic dough. Follow the further procedure as per below.

Veggie Delight Pizza Recipe
 
Author:
Serves: 2 large pizza disks
Ingredients
  • 1.5 Cups All purpose flour + extra for dusting
  • 1 Cup Whole Wheat flour or Atta
  • ½ tsp Sugar
  • ½ tsp Salt
  • 1 Packet of instant Yeast (8 gm)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Cup Warm Water + ⅓ cup more for yeast proofing
Instuctions
  1. In a small bowl, take ⅓ cup warm water and add sugar and yeast. Stir well and let it rest for 10 mins. It will be doubled in amount.
  2. In food processor bowl, combine the AP flour, Wheat flour and salt. Pulse it for 2-3 seconds. Add yeast mixture and run food processor on medium speed. While running, add the olive oil. Add the warm water slowly. Process it until the flour forms into dough. If dough is too sticky or dry add some more flour or water to adjust.
  3. Transfer the dough on clean surface of counter and knead it for 2-3 times. Place the dough into oil greased bowl. Cover with damp cloth and place it in warm place for 1 to 1.5 hour. I usually place the dough into Microwave for good result. It will be doubled in volume. Punch the dough with your knuckles and let it rise for another ½ hour. Overall, the dough should become smooth to role and elastic.

Pizza Sauce: He always says that the pizza sauce is v.v. important. We never buy any commercial pizza sauce,  instead we choose to prepare it home. He does like plain and smooth marinara/pizza sauce rather than the chunky one. So, here, he prepared very simple yet very delicious sauce. Any leftover pizza sauce can be stored in refrigerator for two weeks.

Pizza Sauce Recipe

What we used: (enough for 2 large pizza base)

1 can (410 gm) of Pureed tomato (we used Italian spiced tomato puree)
1 tsp freshly crushed garlic
1/2 tsp freshly crushed Black Pepper
1/2 tsp Red Chili flakes – or to taste
1 tsp Dried Oregano
1 tbsp Olive oil
1 tsp Sugar
Salt to taste

How to:

1) Heat oilve oil in a pan, add crushed garlic and sauté for few minutes. Add pureed tomato and salt. Cook it for 10-12 mins on low heat. Season with black pepper powder, red chili flakes, dried oregano, and sugar. Stir well. Cook for 5 mins more. Remove from the heat.

Leave it aside to cool at room temperature. It’s best to make it on beforehand.

Toppings:

You can decorate your pizza as per choice. Feel free to use any vegetable and fruit for topping. We are not fan of mushroom so we skipped it and added some more pineapple chunks instead. :) In addition, we used the following ingredients.

What we used:

1 Cup Spanish Onion, sliced
1 Cup Capsicum, sliced (we used green and red)
1 small can of Pineapple chunks, drained
some Sun dried tomatoes, cut into medium pieces
some Jalapeño, fresh or bottled, cut into small pieces (to taste)
1 cup Cherry tomatoes, quartered
2 Cups Shredded Cheddar Cheese (less or more – as per your choice)
120-130 gm (approx) Feta Cheese, cubed
1 tsp Red Chili flakes – or to taste
1/2 tsp Dried Oregano – or to taste

Assembling:

1) Preheat oven at 250° C and place your oven rack in lowest position in the oven. Prepare your pizza baking trays with oil. Meanwhile, you can make your pizza and toppings. Take your pizza dough and divide into 2 equal balls.

According to him, each dough should be 220 gm for regular pizza. But feel free to make your own choice. If you have any leftover dough, wrap it and freeze. When you want to use again, just take it out and leave it in refrigerate for overnight. Take the dough balls out of the fridge 2 hours before you plan on making pizza to take of the chill and let them rise. It would be perfect and fine just like fresh dough.

2) Come to the recipe back. Knead the dough on a lightly floured kitchen counter top for 5 minutes. We usually roughly roll out our pizza dough on counter and transfer into pizza baking tray and push from the centre of the disc, press the dough out to form a circle with a diameter of about 30cm and about half-inch thickness.

If the dough springs back or you find hard to roll out, let it rest for a few seconds, then continue to shape the circle. The base should be nicely even in thickness without any tear or holes.

Toppings part:

You can do this part as per your choice. My hubby usually apply the prepared pizza sauce (above) on pizza base in generous amount. But, it should not be overflowed. Next, sprinkle some shredded cheddar cheese. Decorate your pizza with your preferred toppings. We topped our pizza with above ingredients. Finally sprinkle some red chilli flakes and oregano. Garnish with cubed Feta Cheese on the top. Cook pizzas for about 12-15 minutes, or until cheese is bubbly and golden and base is crisp.

Cut your pizza using pizza cutter and enjoy!

Now topping part. You can do this part as per your choice. My hubby usually apply the tomato puree on pizza base in generous amount. But, it should not be overflowed. Sprinkle some shredded cheddar cheese on it. Decorate your pizza with your preferred toppings. Finally sprinkle some red chilli flakes and oregano. Garnish with cubed Fetta Cheese on the top. Cook pizzas for about 12-15 minutes, or until cheese is bubbly and golden and base is crisp.
    • 1 can (410 gm) of Pureed tomato (we used Italian spiced tomato puree)
    • 1 tsp freshly crushed garlic
    • 1/2 tsp freshly crushed Black Pepper
    • 1/2 tsp Red Chilli flakes – or to taste
    • 1 tsp Dried Oregano
    • 1 tbsp Olive oil
    • 1 tsp Sugar
    • Salt to taste

Pizza Sauce:

According to him, the base is very important. We never buy any commercial pizza sauce but prefer to prepare it home itself. He does like plain and smooth marinara/pizza sauce rather chunky sauce. He had prepared very simple yet delicious sauce.

Ingredients: (enough for two large pizza base)

  • Heat olive oil in a medium pan, add crushed garlic first. Sauté it 3-4 seconds and turnthehear on low and add the red chilli flakes. Sauté it for a second. Now add thecannedpureed tomato and salt. Stir well. Cook on slow-medium heat for 10-15 mins, until the sauce is little thicken. Make sure your pizza sauce is thick not watery. Season with oregano, black pepper powder and sugar to taste. Stir well and cook for 5 mins more.

    • 1 Cup sliced Spanish Onions
    • 1 Cup sliced Capsicum ( we used green and red one)
    • 1 small can of Pineapple chunks – drained
    • Sun dried tomatoes – cut into medium pieces – as per taste
    • Jalapeno -fresh or bottled – cut into small pieces – as per taste
    • 1 cup Cherry tomatoes – quartered
    • 2 Cups Shredded Cheddar Cheese ( you can adjust as per your choice)
    • Approx 120-130 gm Fetta Cheese – cubed
    • Red Chilli flakes – as per taste
    • Oregano – as per taste

Leave it aside until needed. We need cooled tomato puree so make it beforehand.

Toppings:

You can decorate your pizza as per choice. Feel free to use any vegetable and fruit for topping. We are not mushroom fans so we skipped and added some more pineapple chunks instead. :)In addition, we used the following.

Assembling:

Preheat oven at 250 degree Celsius  and place your oven rack in lowest position in the oven. Prepare your pizza baking trays with oil. Meanwhile, you can make your pizza and toppings. Take your pizza dough and divide into 2 equal roles. According to him, the dough should be 220 gm each. If you have any leftover dough, wrap it and freeze. When you want to use again, just take it out and leave it in refrigerate for overnight. Take the dough balls out of the fridge 2 hours before you plan on making pizza to take of the chill and let them rise. It would be perfect and fine just like fresh dough.

Come to the recipe again, knead dough on a lightly floured kitchen counter for 5 minutes. We usually roughly role out our pizza dough on counter and transfer into pizza baking tray and push from the centre of the disc, press the dough out to form a circle with a diameter of about 30cm and about half inch of thickness. If the dough springs back, let it rest for a few seconds, then continue to shape the circle. The base should be an nicely even thickness without any tear or holes.

Now topping part. You can do this part as per your choice. My hubby usually apply the tomato puree on pizza base in generous amount. But, it should not be overflowed. Sprinkle some shredded cheddar cheese on it. Decorate your pizza with your preferred toppings. Finally sprinkle some red chilli flakes and oregano. Garnish with cubed Fetta Cheese on the top. Cook pizzas for about 12-15 minutes, or until cheese is bubbly and golden and base is crisp.

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