How to prepare homemade Vegetable Pizza? If you want to turn this pie into a vegan entre, use soy mozzarella for both cheeses. But no matter how you make it, this is a homemade pizza, best as lunch or dinner off the grill on a summer Saturday.Ingredients and easy directions:
HOMEMADE VEGETABLE PIZZA RECIPE
VEGETABLE PIZZA -BAKING OPTIONS
With a pizza tray or a large baking sheet.Preheat the oven to 450F, a gas grill to indirect, medium heat (about 450F), or build an indirect, medium heat fire around the perimeter of a charcoal grill.
With a pizza stone.Preheat the stone in the oven at 450F for 30 to 45 minutes; or preheat the stone on a gas grill at medium, indirect heat (about 450F) for 30 to 45 minutes; or build an indirect, medium heat coal bed in a charcoal grill and preheat the stone for the same amount of time.
VEGETABLE PIZZA -CRUST OPTIONS
Fresh dough on a pizza stone.First, dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Pick it up and shape it with your hands holding its edge, slowly turning the circle and stretching the edge until it’s about 14 inches in diameter. In any event, set the dough cornmeal side down on the peel.
Fresh dough on a pizza tray or a large baking sheet.Grease the tray or baking sheet with some olive oil dabbed on a paper towel. Lay the dough on either and form the dough into a thick, flat circle by dimpling it with your fingertips then pull and press it until it forms a 14 inch circle on the tray or an irregular rectangle, about 12 7 inches, on the baking sheet.
A prebaked crust.Place it on a cornmeal- dusted pizza peel if you’re also using a pizza stone or place the pre baked crust on a pizza tray or a large baking sheet.
Follow this directions carefully and you will be surprised how good this recipe is. Hope you like this nice pizza recipe and Bon Apetit.
Image by Chiot’s Run
One of our other favorite fresh summer tastes is pesto. I usually make a batch and we enjoy it on; homemade pasta, pizza, toast, vegetables, etc. My pesto recipe is very simple, I use walnuts or pecans instead of pine nuts because I always have some in the freezer.
FRESH SUMMER PESTO
1/4 cup of walnuts
2 cloves of garlic, sliced
1 1/2 cups of fresh basil leaves
1/3 cup good olive oil
3 T. butter
1/4 cup romano cheese
salt & pepper to taste
Add walnuts, garlic and basil to food processor and process until finely chopped. Drizzle with 1/3 cup of good olive oil and process until combined, add 3 Tablespoons of butter and pulse until blended. Empty contents into bowl and stir in cheese and salt and pepper to taste. Allow to rest for a few hours before serving.