Pizza VEGETARIANA

Pizza-VEGETARIANA-Italian-National-Food-By-Travel-S-Helper

Pizza Vegetariana represents an interesting adaptation of traditional Italian pizza, specifically designed to meet the preferences of vegetarians and those who enjoy vegetables. Following the guidelines of classic pizza-making, this dish, vivid in color and rich in taste, epitribes the best Italian ingredients.

Pizza has long been a fundamental component of Italian cuisine; however, the vegetarian variant saw a rise in popularity during the late 20th century, coinciding with an increase in the adoption of plant-based diets. Pizza Vegetariana combines modern, health-conscious innovations with age-old pizza-making techniques.

Pizza VEGETARIANA
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Pizza VEGETARIANA

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

300

kcal

Pizza Vegetariana is a vegetarian variation of the classic Italian pizza, combining traditional pizza-making techniques with a modern twist. The recipe entails the preparation of dough utilizing flour, yeast, sugar, salt, olive oil, and warm water. The toppings consist of tomato sauce, shredded mozzarella cheese, bell pepper, zucchini, red onion, cherry tomatoes, black olives, olive oil, dried oregano, fresh basil leaves, and salt and pepper. The dough is kneaded for 8-10 minutes, followed by a rising period of 1-2 hours. The toppings are created by slicing vegetables and combining them with olive oil, salt, and pepper. The pizza is subsequently formed into a 12-inch circle, adorned with tomato sauce, mozzarella cheese, vegetables, and dried oregano. The pizza is baked for 12 to 15 minutes until it is golden and the cheese is bubbling. Leftover pizza may be refrigerated for a maximum of 3 days and should be reheated in a preheated oven at 375°F (190°C) for optimal results.

Ingredients

  • For the dough

  • 3 cups (375g) all-purpose flour

  • 1 tsp (5g) instant yeast

  • 1 tsp (5g) sugar

  • 1 tsp (5g) salt

  • 2 tbsp (30ml) olive oil

  • 1 cup (240ml) warm water

  • For the topping

  • 1 cup (240ml) tomato sauce

  • 2 cups (200g) shredded mozzarella cheese

  • 1 bell pepper, sliced

  • 1 small zucchini, thinly sliced

  • 1/2 red onion, thinly sliced

  • 1 cup (150g) cherry tomatoes, halved

  • 1/4 cup (35g) black olives, sliced

  • 2 tbsp (30ml) olive oil

  • 1 tsp (5g) dried oregano

  • Fresh basil leaves for garnish

  • Salt and pepper to taste

Directions

  • Prepare the dough
  • In a large bowl, mix flour, yeast, sugar, and salt.
  • Add olive oil and warm water, mix until a shaggy dough forms.
  • Knead for 8-10 minutes until smooth and elastic.
  • Place in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.
  • Preheat the oven
  • Preheat the oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating.
  • Prepare the toppings
  • Slice all vegetables as directed.
  • Mix sliced vegetables (except cherry tomatoes) with 1 tbsp olive oil, salt, and pepper.
  • Shape the pizza
  • Punch down the dough and divide into two portions.
  • On a floured surface, roll each portion into a 12-inch circle.
  • Assemble the pizza
  • Spread tomato sauce over each dough circle, leaving a small border.
  • Sprinkle with mozzarella cheese.
  • Arrange vegetables on top.
  • Drizzle with remaining olive oil and sprinkle with dried oregano.
  • Bake the pizza
  • Transfer to a baking sheet or preheated pizza stone.
  • Bake for 12-15 minutes, until the crust is golden and cheese is bubbly.
  • Finish and serve
  • Remove from oven and let cool for a few minutes.
  • Garnish with fresh basil leaves.
  • Slice and serve hot.

Notes

  • For a crispier crust, prebake the dough for 3-4 minutes before adding toppings.
  • Feel free to customize the vegetables based on personal preference or seasonal availability.
  • For a vegan version, replace mozzarella with your favorite plant-based cheese alternative.
  • Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for best results.
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