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Ingredients
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2 teaspoons active dry yeast
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1 cup warm water
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3 cups all-purpose flour
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1 tablespoon white sugar
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1 tablespoon dried oregano
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1 teaspoon salt
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1 egg
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1 tablespoon extra-virgin olive oil
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1 (15 ounce) can diced tomatoes
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1 (6 ounce) can tomato paste
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½ small onion, chopped (Optional)
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1 tablespoon dried oregano
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1 clove garlic, finely chopped
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1 teaspoon onion powder
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1 teaspoon kosher salt
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1 pinch ground black pepper
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1 ¼ cups shredded mozzarella cheese
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½ cup chopped green bell pepper (Optional)
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½ cup chopped onion (Optional)
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½ cup sliced fresh mushrooms (Optional)
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¼ cup shredded mozzarella cheese
Directions
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Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
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Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
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Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
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Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
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Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
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Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.
Cook’s Note
This recipe will make two medium-sized pizzas. You can bake two or freeze one to save for a later date.
This will make more sauce than needed but it freezes great!
Nutrition Facts (per serving)
397 | Calories |
9g | Fat |
63g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 397 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 4g | 18% |
Cholesterol 49mg | 16% |
Sodium 1291mg | 56% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 5g | 18% |
Total Sugars 9g | |
Protein 17g | 35% |
Vitamin C 25mg | 28% |
Calcium 302mg | 23% |
Iron 6mg | 32% |
Potassium 649mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.