Rustic Veggie Pizza
This recipe makes enough pizza for a party! If you do not need all 4 pizzas, make just two pizzas with half of the dough. Use the other half to make a large loaf of Italian bread. For the bread: After all the dough rises one hour, form half of it in a loaf shape, put it in a greased 8-inch loaf pan, cover with oiled wax paper, and allow to rise 30 minutes. Bake at 375 degrees F for 30 minutes. Cool on rack.
Makes 4 (12-inch) round pizzas.
- 3 c all purpose flour
- 3 c whole wheat flour
- 1 Tbsp sea salt (non-iodized)
- 1 1/2 Tbsp instant dry active yeast
- 2 1/2 c warm water
- 2 tsp olive oil
- 3 c pizza sauce (homemade or store-bought)
- 1 medium globe eggplant, peeled, quartered, sliced
- 2 medium sweet pepper, chopped
- 2 medium tomatoes, thinly sliced
- 12-14 oz bottled artichoke hearts, drained, chopped
- 2 tsp dry oregano leaves
- 32 oz shredded Mozzarella cheese
- 1 c grated Romano Reggiani cheese
- In a very large bowl, whisk together the all purpose flour, whole wheat flour, sea salt, and dry yeast.
- Add warm water and stir with a wooden spoon. When the dough comes together somewhat, use clean hand to knead and mix in the bowl.
- Turn dough out on a floured surface and knead 5 minutes, adding more flour or water as needed to make a soft, somewhat sticky dough.
- Place dough back in the large bowl and cover with cling wrap. Place in a warm, dark place for one hour, or until doubled in volume.
- Turn dough out on work surface and deflate. Cut into four dough pieces and roll each into a ball.
- Working in two batches, grease 2 (12-inch) pizza pans with vegetable shortening, and preheat oven to 375 degrees.
- Use a rolling pin to roll two dough balls out to slightly more than 12 inches. Place the rolled dough in the pizza pans and form a slight lip around the edges.
- Drizzle a half-teaspoon of olive oil on each pizza shell and coat the dough evenly using fingertips. Spread 3/4 cup of the pizza sauce evenly on each pizza.
- Using one-fourth of the veggies on each pizza, arrange even portions of eggplant, tomato, bell pepper, and artichokes.
- Sprinkle with a half-teaspoon of the oregano on each pizza.
- Scatter a half-cup of the shredded Mozzarella on each pizza, followed by a fourth-cup of the grated Romano.
- Bake on a rack one-third up from the bottom of the oven for 15 minutes, or until the bottoms are very well-browned and the tops are melted and tender.
- Allow to stand at least 10-15 minutes before slicing. Make the other two pizzas in the same way.