WHILE THE DOUGH rises, the vegetables roast—perfect timing for a vegetarian feast. This is a rather conventional pizza—with tomato sauce, mozzarella cheese, and vegetables.
SERVES 6
INGREDIENTS
- 1 recipe Basic Pizza Dough
- 2 medium-size zucchini, cut into ⅓-inch dice
- 1 medium-size onion, cut into ⅓-inch dice
- 1 medium-size red or green bell pepper, cut into ⅓-inch dice
- ½ pound eggplant (½ small), peeled (optional) and cut into ⅓-inch dice
- ½ pound mushrooms, trimmed and chopped
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- ½ teaspoon dried rosemary, or more to taste
- ½ teaspoon dried thyme, or more to taste
- Salt and freshly ground black pepper
- 3 cups well-seasoned tomato sauce, homemade, or store-bought
- 1 pound fresh mozzarella cheese, sliced
INSTRUCTIONS
- Prepare the pizza dough and set aside in a warm, draft-free place to rise for about 1 hour, until doubled in bulk.
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the zucchini, onion, bell pepper, eggplant, and mushrooms. Add the oil, garlic, rosemary, thyme, and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan.
- Roast for 30 to 45 minutes, until the vegetables are well browned and tender, stirring or shaking the pan occasionally for even cooking. Remove from the oven and increase the temperature to 500°F.
- Divide the dough into two balls. Lightly oil two 10-or 12-inch round pizza pans or two 12 × 15-inch baking sheets. Assemble and bake the pizzas one at a time. Stretch one ball of dough to fit one pan. Spoon half the tomato sauce over the dough. Scatter half the vegetables on the sauce and top with about half the mozzarella.
- Bake on the bottom rack for 10 to 12 minutes, until the crust is golden.
- Meanwhile, assemble the second pizza. Bake when the first pizza is done.
- Serve both pizzas warm.
