Veggie Pizza

Pizza is sometimes weeknight or weekend treat in our family. We all love it and I like to make it from scratch. It's easy yet time consuming. But it's worth making it at home because I make the dough using half whole wheat flour instead of all white flour. It's healthy and delicious without compromising on taste.

This recipe is easy to make. I use two simple pasta/spaghetti sauce. They are wonderful to spread on pizza base to make a delicious pizza. Homemade pizza dough recipe here.

Pizza Dough

For the Alfredo sauce~
2 tbsp butter
1 tsp tapioca flour or all purpose flour
1/2 cup white wine
1 1/4 cup half n half milk
1/8 tsp salt
1/8 tsp freshly ground black pepper
3 garlic cloves, minced
1 tsp dried parsley 
1/2 cup shredded Parmesan or Parmigiano Reggiano

Method~
Heat butter in a heavy bottomed pan on medium flame. Add garlic and saute garlic for a minute then add the wine and let it evaporate little bit. Gradually add milk and bring it to a gentle boil. Turn off the heat and add the cheese. Stir well to melt in the sauce. Add salt, herbs and pepper. Let it cool. 

For the tomato sauce~
1 lb. ripe tomatoes, chopped  
1 tbsp garlic clove, minced
1/4 cup onion, chopped
1 tbsp olive oil
1/4 tsp salt
1/8 tsp sugar
1/4 tsp Italian herbs


Method~
Heat olive oil in a heavy bottomed medium pan and saute the onion and garlic for  a few minutes. Add the tomato and salt. Cover and cook on medium low heat this till the tomatoes are thickened stirring in between for about 10-12 minutes. Using a hand blender puree tomatoes into saucy consistency. Add in the herbs and stir well. Taste and adjust salt, sugar and lemon juice. Let it cool. Leftover sauce can be used for pasta dishes.

For the toppings~ 
1 1/2 cups shredded mozzarella cheese or Italian  three cheese mix
1/4 cup julienne cut bell pepper(red/yellow/red) 
1/2 cup sliced mushroom 
1/4 cup julienne cut red onion
Crushed red pepper (optional)

Equipment~
Aluminum pan
Pizza docker or fork
Pizza cutter 
2 Oven gloves

Make the pizza~
Preheat the oven to 450 degrees Fahrenheit. Allow to heat for at least 20 minutes. Oven needs to be very very hot. Grease a 14 inch pizza pan or four 7 inch individual baking pan. Sprinkle with cornmeal. 

Flour the surface. Roll the dough with a rolling pin from the center to the edges up to 12 inch or four 7 inch circles. Transfer on the pizza pan/pans. Pinch the edges up with your finger tip to create the rim. 

Dock the rolled dough with a docker or fork which helps steams to escape during baking. There will be no air bubbles in the crust while it bakes.

Brush with Olive oil so Pizza crust won't be soggy after sauce is spread.  Rest for 15 minutes before topping. 

Veggies like bell paper, mushroom and canned olive release lot of water. So let them sit on a clean kitchen towel right after cutting them for a while and gently press to take out the extra water from the veggies. Do not add too many toppings.

Spread 1/2 cup your choice of any sauces and top with cheese veggie on 12 inch pizza. Use 2 tbsp sauce for 7 inch pizza. Bake for 15 minutes or until medium brown on the bottom rack. Rotate the pan during half way of baking. Take out and wait for 5 minutes. Cut and serve. 

Happy baking!