Pizza With Fresh Vegetables
Chef Bruno and his wife head to the supermarket for fresh produce—and a veggie pizza is born!
Hello, my readers! My wife asks me, “Why is there always so much meat and no vegetables on our pizza?” So we decided a veggie pizza would be a nice change of pace. She and I went to the supermarket together and picked out some vegetables—zucchini, asparagus, broccoli and more—that we thought would be good on a pizza. We had a very nice day making this pizza together and enjoying it on the veranda with a glass of wine. It was a very tasty meal! I recommend that you make it for yourself, your family and your customers. It’s also a great way to spend some fun time with your loved ones in the kitchen! Mangia!
- 16-oz. dough ball, rolled out
- 5 tbsp. olive oil
- 14 oz. fresh plum tomatoes, peeled
- 8 oz. fresh asparagus
- 2 small zucchini
- 8 oz. broccoli
- 1/3 c. frozen peas
- 4 scallions
- ½ c. mozzarella cheese, diced
- 10 basil leaves, torn
- 2 garlic cloves, chopped
- Salt and pepper to taste
Preheat the oven to 500°F. Working over a bowl, puree the tomatoes with a food mill. Peel the stems of the broccoli and asparagus and blanch with the zucchini, then cut into bite-size pieces.
Heat 2 tbsp. oil in a small pan. Stir in the peas and scallions and cook for 6 minutes, then remove from the heat. Spread the pureed tomatoes on the pizza dough. Leaving the edges uncovered, add all of the vegetables, spreading them evenly over the tomatoes. Sprinkle with mozzarella, basil, garlic and the remaining olive oil, plus salt and pepper to taste. Immediately place in the oven and bake for 8 minutes, or until the crust is golden-brown and the cheese has melted.