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Vegetariana pizza
Also known as pizza vegetariana · veg pizza · vegetable pizza · vegetarian pizza
The loaded garden pizza — artichokes, olives, peppers, mushrooms — over mozzarella and tomato. Every slice lands differently.
Typical serving
780 kcal
usually 610–990 kcal
 Protein | 26 g |
|---|---|
 Carbs | 102 g |
 Fat | 30 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- the dough needs about 1h30 to prove — or two shop-bought bases
- an oven at its hottest, with a heavy tray heated in it
- the vegetables are roasted first — start them while the dough proves
Ingredients
Serves 2 · dimmer marks are storecupboard
- 280gplain flour
- 1 tspdried yeast
- 150gpassata
- 120gbuffalo mozzarella
- 250gcourgette and peppers
- 1aubergine
- 40gblack olives
- 1 tbspolive oil
- 1 handfulbasil
Method
7 steps
fold · 9mFlour, yeast, salt and about 185ml of warm water kneaded to a smooth elastic dough.
rest · 1h 30m walk awayCovered and left until doubled and slack.
chop · 8mCourgette, peppers and aubergine cut into thin slices and tossed with a little of the oil and salt.
roast · 22m walk awaySpread on a tray in one layer and roasted hot until the edges char and they have shrunk noticeably. THIS is what stops a vegetariana going soggy: raw vegetables put straight onto dough release all their water into the base in the eight minutes the pizza has.
- chop · 8m
Mozzarella torn and drained on paper, dough halved and stretched by hand with the rim left alone.
- roast · 14m
Passata spread thin, cheese, then the roasted vegetables and olives, onto the hot tray until the rim blisters.
finish · 2mBasil and oil over as they come out.
Worth knowing
The capricciosa family of pizzas — “capricious” — is named for exactly this: the topping is the cook’s whim, quartered.
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