Homestyle Vegetable Pizza

This homemade pizza features a simple yeast dough that bakes into a chewy yet crisp crust. It is brushed with garlic-infused olive oil and topped with savory sautéed mushrooms, peppers, and onions. A layer of tomato sauce and creamy cottage cheese provides a unique, comforting flavor profile. Perfect for weeknight dinners, this dish allows for easy customization with your favorite vegetables.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 450

Dietary: Vegetarian

Description

This homemade pizza features a simple yeast dough that bakes into a chewy yet crisp crust. It is brushed with garlic-infused olive oil and topped with savory sautéed mushrooms, peppers, and onions. A layer of tomato sauce and creamy cottage cheese provides a unique, comforting flavor profile. Perfect for weeknight dinners, this dish allows for easy customization with your favorite vegetables.

Ingredients

1 tablespoon Active dry yeast
1 1/4 cups Warm water
4 cups Unbleached white flour
1 teaspoon Salt
3 tablespoons Olive oil
2 cloves Garlic
3 tablespoons Olive oil (for topping)
1 1/2 cups Tomato sauce
2 cups Sliced mushrooms
1 1/2 slices Green peppers
1 cup Sliced onion
1 1/3 cups Low-fat cottage cheese
3 teaspoons Oregano
4 teaspoons Olive oil (for drizzling)

Directions

1
In a large bowl or food processor, combine the active dry yeast, a portion of the warm water, and a pinch of sugar. Let sit for 5-10 minutes until bubbly.
2
Add the unbleached white flour and salt to the yeast mixture. Mix until combined.
3
Stir in the remaining warm water and the olive oil. Knead or process until the dough is smooth and elastic, adding more flour if needed.
4
Place the dough in a greased bowl, cover with a towel, and let rise for 45 minutes in a warm place.
5
Preheat oven to 450°F (230°C). If using pizza stones or quarry tiles, place them in the oven while it heats.
6
Divide the risen dough into 4 equal parts. Form each into a smooth ball, cover, and let rest for 10 minutes.
7
Roll each dough ball into a 10-12 inch circle on a floured surface or cornmeal-dusted surface. Let rest for 10 minutes, then roll thinner if desired.
8
Crush the garlic cloves into the olive oil (for topping). Brush this garlic oil over the rolled dough and sprinkle with salt.
9
Spoon the tomato sauce over each dough circle. Arrange the sliced mushrooms, green peppers, and onions evenly over the sauce.
10
Top with the low-fat cottage cheese. Sprinkle with the oregano and drizzle with the olive oil (for drizzling).
11
Bake on a pizza stone or greased pan for 10-20 minutes, until the crust is golden brown and edges are crisp.
12
Let cool for 5 minutes before slicing. Serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 10mg4%
Sodium 450mg19%
Total Carbohydrate 65g22%
Dietary Fiber 3g12%
Sugars 5g
Protein 15g30%

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

Note

For a crispier crust, bake on a preheated pizza stone or quarry tiles. If unavailable, use a greased baking sheet.

Cottage cheese can be substituted with vegan alternatives like tofu ricotta or cashew cream for a fully plant-based version.

Customize toppings with your favorite vegetables, such as spinach, artichokes, or roasted red peppers.

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to retain crispness.

Ensure yeast is fresh for best results. If the yeast mixture does not bubble after 10 minutes, discard and start with fresh yeast.

Keywords: pizza, homemade, vegetarian, italian, dough, mushrooms, peppers, onions, cottage cheese, garlic, olive oil, oregano, crispy crust, weeknight dinner, comfort food, easy recipe, family meal, baking

Read it online: https://www.chefs-mate.com/recipe/pizzafggt98-b/