Summer-Veggie-Pizza & Perfect Pizza Crust

Today I am sharing a Summer-Veggie-Pizza that is filled with summer freshness. Of course, most of it can be pulled right out of the garden! It’s kinda my thing, you know. But today it is not about the ingredients as lovely as they are. Today is about the crust. This handmade crust is a beautiful thing! It’s soft and pliable and easy to work with. I dare say it is foolproof.

Yes, there is yeast and yeast has a bad reputation for being hard to work with. But this recipe has a superpower and that is molasses. You remember molasses, that dark mysterious goop your grandma used to cook with. Molasses gives the yeast something to feed on and works the yeast into a nice bubbly proof which gives you perfect pizza dough.

Summer-Veggie-Pizza Ingredients:

Preheat oven to 475°F. Shuck and remove the silk from one ear of corn. Place in an oven safe dish and rub with some olive oil. Cook for 10 minutes rotating halfway through cook time. Slice 1/2 red onion into thin slices. Peel, pit, and slice 1 avocado. Chop 3 – 4 fresh basil leaves Slice 2 ounces roasted red peppers. Shredded 3/4 cup mozzarella cheese.

Make the dough:

In a 2-cup measuring cup measure out 1 ½ cups warm water. Add 3 tablespoons molasses and 2 envelopes active dry yeast; mix. Let the mixture rest for 5 minutes to let the yeast bubble. Check out how well this proofs. It’s pure magic!

Pour the yeast mixture into a food processor bowl. Add 1/4 cup olive oil and 2 teaspoons kosher salt. Pulse for 30 seconds. Slowly begin to add 4 cups of flour, 1 cup at time, mixing for 2 minutes between additions. Turn the dough onto a floured board. The dough will be very sticky at this point so sprinkle some extra flour on top.

Knead and add additional flour from the board until no longer sticky, about 5 – 6 kneads is all that is needed. Place the dough into a warm bowl and let rest under a warm, moist towel for 15 minutes.

Roll the dough into a ½-inch thick circle, dusting the pizza dough with flour as needed. Poke holes in the pizza dough with a fork to prevent bubbles. Bake for 5 minutes. Remove from the oven.

Assemble the Summer-Veggie-Pizza:

Spread pizza sauce over the crust and sprinkle with 1/2 cup mozzarella cheese. Layer it with roasted corn, red onions, avocado slices, fresh basil, and roasted red peppers. Top with 1/4 cup mozzarella cheese.

Bake in a 425°F oven for 13 – 15 minutes or until crust is golden brown. Slice and enjoy!

So, a summer-veggie-pizza is not your thing? No problem my meat loving friends. Remember this post is more about the perfect crust. So spread that dough out into a nice large rectangle. Spread the dough with pizza sauce, add sliced onion, green peppers, Italian sausage, cherrywood bacon, and pepperoni slices. Sprinkle 1 cup shredded mozzarella cheese over the top and bake at the same temperature and for the same amount of time (425°F, 13 – 15 minutes). Broil the top for 2 – 3 minutes for a browned cheese top.

Summer-Veggie-Pizza
Prep Time
15 mins
Cook Time
15 mins
 
Course: Main Course
Keyword: easy dinner ideas, fresh, vegetarian,
Servings: 8 slices
Author: Ella @ thewackyspoon.com
Ingredients
Pizza:
  • 1 avocado sliced
  • 1 ear of corn roasted
  • 1/2 red onion sliced
  • 2 tablespoons fresh basil chopped
  • 2 ounces roasted red peppers sliced
  • Homemade pizza sauce or favorite processed
  • 3/4 cup mozzarella cheese
Pizza Crust:
  • cups warm water
  • 2 envelopes active dry yeast
  • 3 tablespoons molasses
  • 1/4 cup extra virgin olive oil plus more for brushing
  • 2 teaspoons kosher salt
  • 4 cups flour plus more for dusting
Instructions
  1. Preheat oven to 425°F.
  2. In a food processor with a dough attachment add the yeast, molasses, and water. Let the mixture rest for 5 minutes to let the yeast bubble.
  3. Add the olive oil and salt and blend for 30 seconds. Slowly begin to add flour, about 1/2 cup at a time, mixing for 2 minutes between additions.
  4. Allow the mixture to knead in the food processor for 10 minutes, sprinkling with flour if needed to keep the dough from sticking, until elastic and smooth.
  5. Remove the dough from the bowl and let rest under a warm, moist towel for 15 minutes.
  6. Roll the dough into a ½-inch thick circle, dusting the pizza dough with flour as needed. Poke holes in the pizza dough with a fork to prevent bubbles. Bake for 5 minutes. Remove from the oven.
  7. Spread pizza sauce over the crust and sprinkle with 1/2 cup mozzarella cheese. Layer it with roasted corn, red onions, avocado slices, fresh basil, and roasted red peppers. Top with 1/4 cup mozzarella cheese.
  8. Bake for 13 – 15 minutes or until crust is golden brown.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

15 thoughts

  1. Chitown,

    Veggie pizza is my favorite, but it’s not like I’m gonna turn down the meats.

    Avocado slices on the pie? Sold! And yes to the crust being a go to slam dunk thang, because it does make all the difference.

    1. 🎶 I ate the veggie and I liked it. The taste of roasted sweet corn perfected it!🎶 and the avocados, oh yeah! I’d put avocados on everything if I could! But for those glorious cold leftovers – the loaded meat pizza is the way to go. That crust was the bomb!

      Upgrade that veggie…if I made the veggie pizza again I would use a garlicky butter sauce instead, to complement the roasted veggies more.

      🙏 Marco!

      1. The roasted sweet corn sounds like it would add a tasty element indeed. And me too . . #avocadolove.

        I also agree on the cold leftover meat pizza. Yum!

        And nice call on the upgrade with a garlicky butter sauce!

    1. Haha…except I really do like pineapples on my pizza. Never ever anchovy, but I can do pineapple and ham. Don’t hate me! ☺

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