9.02.2011

Veggie Pizza for you...

I know this comes as no surprise.

But I had to share a REALLY good pizza recipe because I love pizza.  It's Friday.  Pizza basically means Friday.  And you should partake in this.  It's ah-mazing.  Thank you Pioneer Woman (I swear I make things from other people...)

Ok, I've put her recipe below and a link to see how she did it (her pizza looks soooo much better than mine because I messed up and put the veggies under the cheese.  Darn it.)  I used my own crust recipe (which is thinner than hers, but I'm going to try hers next time... looking to add a crust to our pizza rotation...)

Let me just say that Goat Cheese MAKES this pizza.  Incredible.

Oh, and if you find yourselves unable to pull yourself outside in the heat to roast a red bell pepper... just do as I did and stick it on the panini maker with your veggies and then in the toaster oven.  Oh yes, the toaster oven.  It still got the black skin and it tasted roasted to perfection!  Done and Done!  But that's just me being real wit chu.

Click here to read all her wonderful instructions.  (She doesn't mention the tips about toaster ovens and panini makers... that's just the bonus you get from reading my blog.  You're welcome.)

And here is her recipe (I've copied it from her site...)

Pizza Crust
  • 1/2 teaspoon Active Dry Yeast
  • 3/4 cups Warm Water
  • 2 cups All-purpose Flour
  • 1/2 teaspoon Kosher Salt
  • 3 Tablespoons Olive Oil
  • Pesto
  • 3/4 cups Fresh Basil Leaves
  • 1/2 cup Grated Parmesan Cheese
  • 2 Tablespoons Pine Nuts
  • 2 cloves Garlic, Peeled
  • Salt And Pepper, to taste
  • 1/3 cup Extra Virgin Olive Oil
TOPPINGS:
  • 2 whole Zucchini, Cut In Diagonal Slices
  • 2 whole Summer Squash, Cut In Diagonal Slices
  • Olive Oil For Brushing
  • 1 whole Yellow Bell Pepper
  • 1 whole Red Bell Pepper
  • 12 ounces, weight Fresh Mozzarella, Sliced
  • 4 ounces, weight Goat Cheese
  • Extra Basil Leaves, For Garnish
  • Grated Or Shaved Parmesan Cheese, For Sprinkling
To make the crust: Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

To make the pesto: Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.

To make the toppings: Brush zucchini and summer squash slices with olive oil. Sprinkle with salt and pepper. Grill over medium heat until vegetables are tender and have nice grill marks. Set aside.
Place whole peppers on grill and allow to blacken. Remove from grill and immediately place in a large ziploc bag. Allow to sit for 20 minutes or so, then remove peppers from bag and peel off blackened skin. Deseed peppers, then slice into strips. Set aside.

Preheat oven to 475 degrees. Arrange a rack toward the bottom of the oven.
To assemble the pizza: Roll out pizza dough on a floured surface; get it as thin as you can. spread a generous layer of pesto all over the surface of the crust. (You might have a little left over; if you do, store in the fridge.)

Lay slices of mozzarella all over the pesto. Arrange grilled zucchini, squash, and peppers in a pretty pattern on top of the mozzarella. Bake for 15 to 18 minutes, or until crust is golden brown and cheese is bubble (watch to make sure cheese doesn't get too brown.)

Remove from oven and crumble goat cheese all over the top of the pizza. Lay basil leaves on top, sprinkle with Parmesan, and serve immediately.

3 comments:

Candace said...

I'm telling you- we were meant to be friends! Fridays = pizza. Always. Of course, my little crew invades Pie Works every Friday night and I don't spend time roasting red peppers, but still... LOOKS DELICIOUS and I can't wait to try the recipe one of these days. MMMmmmm...

Lindsey said...

Olive Juice!! I hope you're doing well - I'm gonna have to recreate this - panini press and all :) Yummm!

honeybeemama said...

yum! we did a make your own pizza family/neighbor dinner night the other night. everyone picked their own toppings and made their pizzas, then marc-a-licious grilled them on the pizza stone on the grill. they were yummy. we usually just buy premade garlic naan bread from the store, but i really want to become an expert at making my own crust and plan to try YOURS!