Classic Veggie Pizza Recipe - Vintage Cooking (2024)

FAQs

Should veggies be sauteed before putting on pizza? ›

Prep Your Veggies

Consider grilling, roasting or sautéing vegetables before putting them on the crust; this not only adds another element of flavor to the toppings, but releases much of the moisture. Be sure to use a slotted spoon when removing them from the pan and place them on a paper towel at room temperature.

Dry the Veggies Well.

I like to let them sit in a colander and air dry, but if you don't have the time for that, you can place them on a clean kitchen towel and pat them dry. If there's any water clinging to the veggies when you add them to the pizza, it will make it soggy.

Storage: Store leftover pizza in an airtight container in the refrigerator for up to 4 days. Make ahead: To get a jump on Veggie Pizza prep, bake the crust up to a day ahead of time. Wrap it up and keep it out at room temperature.

Zucchini, aubergines and peppers are usually grilled, before being placed on the pizza. Mushrooms are also usually grilled, even if they are not a vegetable. Onion and olives, for example, are placed on the pizza still raw.

This vegetarian pizza recipe will delight vegetarians and carnivores alike. It's fresh and full of flavor, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden (and optional) baby spinach. You'll find a base of rich tomato sauce and golden, bubbling mozzarella underneath, of course.

Onions should be pan sautéed with a little olive oil until soft and caramelized before putting on top of a pizza. Raw onions contain a lot of moisture and will not cook evenly if baked on top of a raw pizza dough.

Scatter thinly sliced raw onions over your pie and they'll probably cook through, but you'll be missing the chance for an easy pizza enhancer. Mellow the sharp, pungent bite of yellow onions by caramelizing, or slowly cooking them until softened and fragrant over low heat.

Do you need to cook the spinach before adding it to the pizza? For this spinach pizza, you don't need to cook the spinach. Simply chop it, if needed, and add it between the sauce and the cheese. Fresh is best here, as frozen spinach will have a different texture, but in a pinch you can substitute frozen spinach.

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.

Pacific Veggie: fresh baby spinach, fresh onions, fresh mushrooms, tomatoes, black olives, feta, provolone, and cheese made with 100% real mozzarella — all sprinkled with a garlic herb seasoning.

How do you make pizza crispy underneath? ›

A baking steel helps the underside of your pizza brown and crisp to perfection. The recommended option is a baking steel, which most home pizza bakers prefer. A baking steel has significant thermal mass, plus it excels in an extra category: thermal conductivity.

According to the USDA, if the pizza has been refrigerated at a temperature below 40 degrees, its only safe to eat for up to 4 days. The USDA says that after 4 days, you run the risk of getting a food-borne illness, such as Salmonella, norovirus, or other diseases with horrifying Latin names.

Use your favorite or what you have on hand. Some other ideas include: zucchini or yellow squash, bell peppers, corn, broccoli, tomatoes or sun dried tomatoes, eggplant, greens (spinach, kale, or arugula). And I always finish my pizza with fresh basil, crushed red pepper flakes, and a little Parmesan cheese.

Pizza is a great canvas for those frozen veggies piling up in the freezer. Try this pizza with frozen artichokes or spinach.

Spinach - This leafy green is a great addition to pizza as it's mild in flavor and has a soft texture. It's also loaded with nutrients such as iron, calcium, and vitamins A and C. Plus, it pairs well with other toppings such as feta cheese and garlic.