Mediterranean Vegetable Pizza

This rustic Mediterranean vegetable pizza features a chewy, nutritious crust made with bread flour and wheat bran. The real star is the topping: deeply caramelized onions, tender zucchini, sweet roasted tomatoes, and pungent garlic, all baked until soft and flavorful. Finished with fresh basil and dried herbs, it offers a vibrant mix of earthy and aromatic notes. It&# 226;ÂÂs a satisfying, plant-based main that feels indulgent yet wholesome. Perfect for a cozy weeknight dinner or a casual weekend gathering, this dish brings restaurant-quality flavor to your home kitchen using simple, accessible ingredients.

Cooking Method: Baking, Boiling

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 512.2

Dietary: Low-fat, Vegan, Vegetarian

Description

This rustic Mediterranean vegetable pizza features a chewy, nutritious crust made with bread flour and wheat bran. The real star is the topping: deeply caramelized onions, tender zucchini, sweet roasted tomatoes, and pungent garlic, all baked until soft and flavorful. Finished with fresh basil and dried herbs, it offers a vibrant mix of earthy and aromatic notes. It&# 226;ÂÂs a satisfying, plant-based main that feels indulgent yet wholesome. Perfect for a cozy weeknight dinner or a casual weekend gathering, this dish brings restaurant-quality flavor to your home kitchen using simple, accessible ingredients.

Ingredients

1 1/2 teaspoons Dry yeast
2 cups Bread flour
1/4 cups Wheat bran
3/4 teaspoons Salt

Directions

1
Combine the yeast, flour, bran, salt, and water in a bread machine according to manufacturer's directions and run the dough cycle.
2
Preheat the oven to 450 degrees F (230 degrees C).
3
Place whole onions (in skins), zucchini, tomato, and garlic cloves (in skins) on a nonstick baking sheet.
4
Bake the tomato and garlic for 20 minutes, and the onions and zucchini for 40 minutes until tender.
5
Let the roasted vegetables cool, then peel and coarsely chop them.
6
Remove the dough from the bread machine and divide it in half.
7
On a floured surface, roll each piece of dough into a 10-inch round.
8
Sprinkle cornmeal on two nonstick baking sheets or pizza pans and place the dough rounds on top.
9
Prick the dough all over with a fork and bake for 15 minutes.
10
Top the partially baked crusts with the chopped roasted vegetables.
11
Return to the oven and bake for 5 minutes longer.
12
Remove from oven and sprinkle with fresh basil, dried oregano, and thyme.
13
Serve hot or at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 512.2kcal

% Daily Value *
Total Fat 3.3g6%
Saturated Fat 1.2g6%
Cholesterol 5.2mg2%
Sodium 3718.1mg155%
Total Carbohydrate 103.7g35%
Dietary Fiber 4.5g18%
Sugars 0.4g
Protein 19.4g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mediterranean, vegetable, pizza, vegan, roasted, onions, zucchini, garlic, tomato, herbs, basil, oregano, thyme, whole wheat, bran, crust, dinner, plant-based, rustic, homemade, baking

Read it online: https://www.chefs-mate.com/recipe/mediterranean-vegetable-pizza/