Vegetarian Pizza
Vegetarian Pizza
60 minutes
10 minutes
Potatoes, Pastas and Grains
Ingredients
- 1 ball of pizza dough
- ½ cup pizza sauce
- 1/2 yellow bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/4 medium red onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1 tablespoon Fustini's Garlic olive oil, plus more for greens
- ½ teaspoon dried oregano, plus more for garnish
- ½ tablespoon capers, drained
- ¼ cup grated Parmesan cheese
- ½ cup baby arugula
- Kosher salt
- Semolina flour or cornmeal, for dusting the pizza peel
Directions
- Follow package directions to make pizza dough. Place a pizza stone or steel in the oven and preheat to 500°,F.
- In a skillet, add 1 tablespoon of olive oil and Kosher salt. Saute the vegetables, stirring often, for about 7 to 10 minutes, until browned and very soft. Stir in the oregano and remove from the heat.
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. Stretch the dough into a circle. Then gently place the dough onto the pizza peel. Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Sprinkle with the vegetables, drained capers, and Parmesan cheese.
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven.
- While the pizza is baking, mix the baby arugula with a drizzle of olive oil and a pinch of Kosher salt. When the pizza is done, top it with the arugula. Slice into pieces and serve immediately.
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