Vegetable Pizza is light, juicy and flavorful, with a moist and crispy crust. For this recipe, I have prepared the crust without yeast, and this is my twist on the regular recipe. This will make two deep dish pizzas. Serves 8
For Pizza Crust:
- 2 cups All-Purpose Flour (Maida)
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt (Namak)
- 1 cup Plain Yogurt (Dahi)
- 2 tablespoons Warm Water
- 6 tablespoons Olive Oil (Jaitoon Ka Tel)–divided
For Garlic Oil:
- 3 big Cloves Garlic (Lehsun)–grated
- ¼ teaspoon Crushed Red Pepper (Kuti Lal Mirch)
- 3 tablespoons Olive Oil (Jaitoon Ka Tel)
For Pizza Toppings:
- 1 cup cleaned and Chopped Button Mushrooms sautéed in oil 1 tablespoon Olive Oil (Jaitoon Ka Tel)–for sautéing mushrooms ½ cup Chopped Green and Red Bell Peppers (Shimla Mirch) ½ cup Cubed Tomatoes (Timatar)
- 1 cup Thinly Sliced Red Onions
- 8 ounce pack Grated Mozzarella Cheese or 2 cups freshly grated
- 2 teaspoons Crushed Red Pepper (Kuti Lal Mirch)
- 1 teaspoon Salt (Namak)
- 1 tablespoon Olive Oil (Jaitoon Ka Tel)
Prep Time: 40 minutes | Cooking Time: 35 minutes | Inactive Time: 12 hours 15 minutes
How to make Garden Vegetable Pizza
Combine flour, baking powder, baking soda, salt, yogurt, water, and 4 tablespoons oil in a large bowl, then mix, and knead, until smooth dough forms; for about 5 minutes. Brush with remaining oil, then cover, and set aside in a warm place, overnight.
Tip: Place the dough in the oven without turning it on. Just turn on the light and it will create enough heat, to help the dough rise faster. Place the dough on a floured surface, then knead for 10 minutes, until smooth and elastic. Divide it into two equal portions.
With a rolling pin, roll one portion into a 9 by 9 inch round, and the other into a 9 by 9 inch square shape.
Transfer each into a round and a square pre greased pan (with remaining 1 tablespoon oil) respectively. Use your fingers to pull and spread the dough evenly to cover the base of the pans. Cover for 15 minutes, to rise again.
Meanwhile, prepare the garlic oil by mixing garlic, crushed red pepper and oil, in a small pan, and simmer for 5 minutes, until aromatic. Let the garlic oil cool for 5 minutes; then brush it on the pizza crusts.
Spread the First thin layer of cheese over the crusts; then a single layer of sautéed mushrooms, with a sprinkle of crushed red pepper and salt, and another thin layer of cheese.
For the Second layer, spread green and red peppers evenly, with a little sprinkle of crushed red pepper and salt, and a thin layer of cheese.
For the Third layer, spread the tomatoes with a sprinkle of crushed red pepper and salt, and a thin layer of cheese. Adjust the crushed red pepper to your taste.
Spread the onions for the Fourth and final layer, and then sprinkle with crushed red pepper and salt. Top it with remaining cheese, and a drizzle of olive oil.
Bake in a preheated oven at 350 degrees F, for 30 minutes, then turn off the oven. Turn on the broiler, and broil the pizzas for 2 minutes, until the crust is crispy golden and the cheese is bubbly.
Remove pizzas, and wait for a few minutes, then loosen them from the edges of the pan, and slide on to a cutting board. Cut each pizza into 4 slices, then transfer them on to a serving platter. Garnish with a little more crushed red pepper (optional), and eat while still hot.
Variations for Vegetable Pizza:
- For Eggplant Spinach Pizza–Baingan Palak Pizza, substitute mushrooms and bell peppers with baby spinach and grilled eggplant slices, then top it with cheddar cheese.
- For Yeast Pizza Dough, substitute baking powder and baking soda with 2 teaspoons yeast, and ½ teaspoon sugar in ½ cup warm milk. Knead and set aside for 4 hours in a warm place.