December 10, 2010
Brick Oven Veggie Pizza
If you don't have a brick oven (which most of us do not!), a pizza stone is a great way to get a crispy crust in your regular oven. Sauteing the veggies beforehand gives them a deep flavor that makes this pizza feel far richer than it is. This is one of my favorite meals for Sunday nights... Take the time to make pizza with friends or family, then relax over big, comforting slices before the week begins.
Ingredients: recipe from Cuisinart Brick Oven recipe booklet
store bought fresh pizza dough
2 T. olive oil, divided
2 large cloves garlic, finely chopped
2 cups mixed bell peppers, sliced
1 cup mushrooms, sliced
1.5 T. fresh basil
2 cups fresh spinach, optional
yellow cornmeal for dusting
2/3 cup pizza or tomato sauce
4 oz. mozzarella, shredded or thinly sliced
Preheat oven to 425 with your pizza stone in the lowest rack. Preheat stone for at least 30 minutes. Meanwhile, allow the dough to rest on a floured board, covered by a dish towel.Heat a large saute pan with 1 T. olive oil over medium heat, and when hot add all of the vegetables and saute until bright and just softened.
Roll out dough on a cornmeal dusted surface until it is a 12" round, or make as thin as desired. Brush outer dough with olive oil, then spread pizza sauce evenly over. Scatter with mozzarella and veggies evenly. Carefully transfer to the stone in the oven (a pizza peel or other surface in which it is easy to slide the pie will be helpful). Bake for approx. 20 minutes, or until crust is browned and mozzarella fully melted. Cut into slices and serve immediately.