Recipe by Bird
"Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!"
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active dry yeast
extra-virgin olive oil
1 (15 ounce) can
1 (6 ounce) can
garlic, finely chopped
ground black pepper
1 1/4 cups
shredded mozzarella cheese
chopped green bell pepper
sliced fresh mushrooms
shredded mozzarella cheese
I was impressed with this crust - a little different than the pizza crust I usually make. I pureed the sauce with an immersion blender. There was more sauce than I needed for the pizzas but we don't like a lot of sauce. I topped the pizzas with olives, red onions, green onions, mushrooms and fresh pineapple. Very nice indeed!
Recipe Group Selection: 1, March 2014 ~ A nice different pizza crust. I made up the dough in the morning in my bread machine. After rising nicely in the fridge all day, we had to leave before I could prepare the pizza. I split the dough into 2 packages and froze them. I put one in the fridge today and let it re-rise all day. It rose again, very nicely. I did prebake the crust at 450° for 5 minutes before adding the toppings. For the sauce, I cut the oregano back to ¾ tablespoon and added 1 tablespoon sugar. We really liked the taste of the sauce with my adjustments. For the toppings we had: a mixture of mozzarella, sharp cheddar and Monterey jack cheese (3 partial pkgs. in the freezer); thin onion slices; red, orange and green pepper rings, cottage cheese, jalapeño rings, and fresh nasturtium leaves. We really enjoyed everything about this pizza. The crust had a nice crispness to it, and I’m wondering if that came from the egg. Good recipe selection this week. Thanks Bird for sharing your recipe.
Made this for Recipe Group...Delicious! I did not use the oregano in the dough, and reduced the amount in the sauce to 1 tsp., per personal preference. The only other thin I think I'd do differently next time is add a bit of sugar to the sauce to reduce the acidity. I made the dough earlier in the day in my bread machine, and par baked my crusts. When it was getting close to dinner, I just had to assemble them, easy peasy! I got 2-12 inch pizzas out of this. The dough crisped up nicely, which we really enjoyed. This is a definite keeper~YUM! Thanks for sharing. :)
Recipe Group selection for the week of March 1, 2014. - This pizza dough recipe was different than the usual pizza dough recipes I’ve made because of the egg. Also, I’ve never made a pizza dough where you needed to sift the flour. So, I was curious as to how this would turn out. It was a nice dough, but not my favorite. I wouldn’t bother with the sifting, combining in a separate bowl method; just plop the remainder of the dough ingredients into the proofed yeast and process it as you would any regular pizza dough. I didn’t bother with making the sauce because I had leftover tomato sauce which I used. This pizza was an excellent way to use up leftover vegetables.
i made my usual crust but i added black olives. used some australian cheddar and mmmm mmmm. so good. naturally i kept my mozzarella. i just added half and half. anymew it was great. me and my fiance have been experimenting with different veggies. we decided to cut alot of the meat out of our diets. ty for the great pizza idea.
This is a great recipe! I added scallions, broccoli, and cauliflower to the veggies. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Veggie Pizza
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 78
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