Homemade Veggie Pizza

Homemade Veggie Pizza

10
Bird 0

"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!"

Ingredients

2 h 25 m servings 397 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 63.4g
  • 20%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1291 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
  4. 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.
  5. 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.
  6. 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!

Reviews

10

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...

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...

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. ...

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...

I did it !!Crust turned out great.very nice

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...

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...

This is a great recipe! I added scallions, broccoli, and cauliflower to the veggies. Delicious!

I thought this was pretty good pizza. I particularly liked the sauce. The crust didn't quite live up to my expectations, as in not being crispy enough for my tastes, although it was crispier t...