Tomato Balsamic Veggie Pizza

 

Dough used to intimidate me. Rising and kneading and rolling and flipping seemed like a labor of love that I wasn’t down for, but come to find out it’s much easier than I anticipated + super yummy and gratifying. I’m a thin crust girl, but this recipe works well for both thick and thin.

Marinating the tomatoes pre-baking, even the night before, gives them an even sweeter flavor for this Tomato Balsamic Veggie Pizza. I don’t roast my tomatoes ahead of time but many do. Whatever your prefer, definitely marinate them and save the vinegar for dipping crispy crusts.

 
 
Tomato Balsamic Veggie Pizza
 
 

Dough Essentials

4 C Flour

2 Tsp Sea Salt

6 T Extra-Virgin Olive Oil

1-1/2 C Warm Water

2 Tsp Dry Active Yeast

Dough Directions

  1. In the bowl of a stand mixer fitted with a paddle attachment, add flour and sea salt; gently mix on low to combine.

  2. In a small mixing bowl, add warm water and sprinkle yeast on top; let it sit for a few minutes.

  3. with mixer still on low speed, Add olive oil to flour mixture and continuously mix.

  4. Add water mixture to flour mixture; it will turn to dough within seconds.

  5. Remove paddle and cover bowl with a dish towel for 1-2 hours; 2 hours is best.

  6. Dough will store in the fridge for a few days; makes two pizzas.

Pizza Essentials

5-6 T Basil Pesto

2 C Mozzarella Cheese, Shredded

1 C Italian Blend Cheese, Finely Shredded

2 C Cherry Tomatoes, Quartered Lengthwise

1 C Black Olives, Pitted and sliced

6 Mushroom caps, Sliced

8-10 Fresh Basil Leaves

1 T Minced Garlic

1/2 C Balsamic Vinegar

Pizza Directions

  1. Preheat oven to 450° Fahrenheit and place pizza stone, if using one, on the center rack.

  2. In a small mixing bowl, add tomatoes, basil, garlic, and balsamic vinegar; cover and place in the refrigerator to marinate.

  3. Add flour to a marble pastry board or countertop and place dough; sprinkle the top with a bit of flour.

  4. Form dough into a ball and cut in half with a bench scraper or chef’s knife.

  5. Wrap one half in plastic wrap and store in the refrigerator.

  6. Add Flour to a rolling pin and roll-out dough to desired thickness; I like it thin.

  7. Place a large dollop of pesto in the center of the dough and spread evenly leaving a 1/2” to 1” space around the outside edge.

  8. Add remaining pesto and spread until all is used; sprinkle pesto with mozzarella cheese.

  9. Add black olives, mushrooms, tomatoes, and basil to pizza; discard vinegar (or drink it like I do :)).

  10. Sprinkle veggies with Italian blend cheese and black pepper.

  11. Bake for 18-20 minutes, slice, and serve!

 
 

xo, Melissa

 
PizzaMelissa ChildressBalsamic, Tomato, Veggie