The best homemade vegetarian pizza with mushrooms, peppers, olives and of course, cheese. Loads of cheese. That’s the secret to a happy life!
Pizza! You hear this one word, and suddenly your day is nice and bright. I mean, who doesn’t like pizza? Judging by all the pizza restaurants around the world; lots of people.
And rightly so, it’s hot, it’s cheesy, it’s loaded with whatever takes your fancy, it’s just perfect. I do like a good pizza, but that’s the problem, although you can find pizza anywhere, not all have that wow factor. You need to find THE ONE.
My partner and l used to order some from the same place all the time, but now we both agree it’s just not as nice anymore. So, rather than spending at least £40 on take away, why not make it myself?
If you fear that your crust won’t be as nice as the restaurant ones, l can assure you it’s even better. I can’t believe how little effort goes into making it. You really can’t go wrong with this recipe, it’s super simple and you get a perfect crust all the time. Just top it with your favourite veggies or meat, oven on, and that’s it. Blessed be the soul of whoever invented the pizza!
It’s not not much of a hard work making the dough yourself, you just need a bit of advance planning when you make it, so you can count in the time needed to let the dough prove.
It won’t be in under 1-2 hours, so better make it mid morning let say, and then you can have pizza for lunch, or mid afternoon, if you’d rather have it for a lazy dinner.
You can completely choose what topping goes on it, any veggies, or any kind, with any sauce. But if you want to stick to the traditional one, the veggies I chose go very well.
This homemade vegetarian pizza recipe is great with any memeber of the family, fussy kids included. I can’t possibly see anyone refuse it, what do you think?
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- 3 cups strong white bread flour
- 2 tsp fast-action dried yeast
- 1 tbsp caster sugar
- 1 1/4 cup of lukewarm water
- 1 tsp salt
- 3 tbsp olive oil
- 1/4 tsp dried Italian herbs
- 1/8 tsp garlic powder
- 1 cup of tomato passata with onion and garlic
- 1 cup grated Cheddar cheese
- 1/2 cup of sliced black olives
- 1 green pepper
- 1 yellow pepper
- 1 cup of sliced closed cup mushrooms
- 1 cup mini mozzarella balls
- 1/4 tsp dried Italian herbs
- 1/4 tsp dried oregano
To make the dough, add the water in a jug, mix in the yeast, olive oil and sugar and a teaspoon of flour and set aside for 10 minutes.
In a large bowl, combine flour and salt, then, pour in the yeast mixture.
Knead into a dough for 5 minutes until it's elastic and no longer sticks to your hand.
Shape the dough into a ball.
Slightly oil the bowl and the dough, cover with clingfilm and a clean tea towel, then leave to prove for 1-2 hours until it doubles its size.
Preheat the oven to 200 degrees C (390 Fahreneheit).
Transfer the dough to a lightly-floured work surface, knead it around for a bit to push the air out, then divide it into two equal balls and roll one ball to the size of your pizza pan.
You can either make the second pizza at the same time, or wrap it in clingfilm and refrigerate the second dough ball to use it later on.
Sprinkle some salt over the mushrooms and put them on the grill for 3-4 minutes.
Cut the peppers into strips.
Spread the tomato passata over, sprinkle some dried Italian herbs, grated Cheddar cheese, mushrooms, peppers, olives and mini Mozzarella balls
Sprinkle some oregano on top, then one pizza is ready to go in the oven.
Bake for 15-20 minutes until the crust is nice and golden.