Vegetarian pizza with garden vegetables is too good and very rich; it is a true rainbow of flavors and colors.

What is better than a homemade pizza topped with lots of delicious ingredients?!
Crisp, fragrant, tasty, succulent… it will be a fight to the last slice.

Pizza lovers unite! Today I present a solution to make a no-knead pizza that is tall, soft, and fluffy.

A very simple rustic preparation that can be made in no time, without kneading and without any special tools; you will just need a bowl and a spoon to have a great base dough ready in 5 minutes, perfect for a delicious pizza to top as you like.

Pizza lovers unite! Today I present a solution to make a no-knead pizza that is tall, soft, and fluffy.

This pizza is a real triumph of vegetables: zucchini, eggplants, peppers, red and yellow tomatoes, potatoes, onions and scallions, with a special enhancing flavor of basil added at the end.

Let’s prepare it together and you’ll make everyone happy because no one will be able to resist a succulent and steaming slice of pizza

Difficulty: Easy
Cost: Economical
Rest time: 4 Hours
Preparation time: 40 Minutes
Portions: 4/6
Cooking methods: Stovetop, Electric Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the Vegetarian Pizza with Garden Vegetables

300 g Manitoba flour
300 g all-purpose flour
1.86 cups water (slightly warm 70°F)
1 tsp dry yeast (fresh 6)
2 tbsp extra virgin olive oil
2 tsp salt
1 tbsp sugar
7 oz tomato sauce
3 zucchini
2 eggplants (medium)
2 bell peppers (1 red 1 yellow)
as needed friggitelli (optional)
5.3 oz cherry tomatoes
5.3 oz yellow cherry tomatoes
1 red Tropea onion (large)
as needed red scallions
1 bunch basil
as needed extra virgin olive oil
salt
chopped parsley (optional)
1 garlic (optional)
lemon thyme (optional)
2 potatoes

Tools

Bowl
Food Scales
Baking Pan
Grill Pan
Mandoline Slicer
Plastic Wrap

Steps for the Vegetarian Pizza with Garden Vegetables

Grab a bowl and a spoon because that’s all you’ll need to prepare this extraordinary no-knead focaccia.
The first thing you need to do is place the two flours and the dry yeast in a bowl and slowly pour in the water.
Mix
Add the oil and the salt and, if you wish, a tablespoon of sugar to facilitate rising.
Using a wooden spoon, vigorously mix all the ingredients to create a thick and soft dough.
Cover the bowl with plastic wrap and let the dough rest for fifteen minutes.
After the resting time, wet your hands with water and make folds.
(Make some folds to incorporate air.
To do these folds, take each end of the dough and fold it towards the center).
Repeat these folds 3/4 times.
(Spaced out by 15 minutes) always wetting your hands with water.
The dough will start to become firmer.
Cover well with plastic wrap (I also put a towel on top) and let it rise.
In a place protected from drafts.
Let it rise for about 3/4 hours; times may vary depending on the season and the amount of yeast you used.
The dough is ready when it has tripled in volume.
While the pizza is rising, prepare the filling.
With the mandoline, slice the zucchini and eggplants into rounds, obtaining thin slices about 1/4 inch thick, and place them on a tray; then lightly salt to extract the bitter vegetable juices.
When the vegetables start to sweat, they are ready to be grilled.
Grill the vegetables for a couple of minutes on each side, then salt them and place them on a plate to cool.
I also had some small green peppers (Friggitelli), and I grilled them; they are delicious.
Then, finally, grill the cherry tomatoes, the thinly sliced onion, and the peppers cut into strips on both sides.
The potatoes should be thinly sliced with the skin, blanched for a few moments in water, then drained, dried, and grilled for a few minutes.
Meanwhile, prepare an aromatic mix for all the grilled vegetables: chop a clove of garlic after peeling and removing the central core, along with parsley, thyme, and mint and a pinch of salt.
(Thyme, garlic, mint, and parsley are optional).
Place the grilled vegetables on a large serving plate, sprinkle with the aromatic mix, and drizzle with extra virgin olive oil.
Set the vegetables aside and let’s move on to capturing the pizza.
Turn on the oven to maximum temperature.
Grease a baking sheet.
Then flip the dough directly into the center of the baking sheet.
The dough is very soft; let it spread on its own until it reaches the edges of the pan; it will take about 40/50 minutes.
Cover the surface of the pizza with tomato pulp, drizzle with a little oil, and bake.
(The tomato pulp was previously seasoned with salt before spreading it on the pizza).
Bake in a preheated static oven at maximum temperature for 15-20 minutes.
(Of course, check, as you know, each oven varies in heat mode and cooking).
The pizza is baked now, top it with all the vegetables while hot, it should be nice and rich.
Put the pizza back in the oven just to warm the vegetables.
The pizza is ready to be eaten
Enjoy your meal

Tips

In this recipe, I wanted to show you a version with tomato and vegetables, which is the most popular at my house, but I assure you the possibilities are many.

I used two types of flour: all-purpose flour and Manitoba flour. But it also works well with just all-purpose flour.

Generally, zucchini, eggplants, and peppers are used as a base, but you can enrich it with: mushrooms, tomatoes, cucumbers, and whatever you like.

As happens with many other types of pizzas, you can also prepare the garden vegetable pizza with or without mozzarella, I made it without mozzarella, you do as you like!

Similarly, you can choose to use tomato sauce or make a white pizza.

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