Vegetable Pizza "pizza all’ortolana"

How to make Vegetable Pizza Recipe "pizza all’ortolana" - Preparation time: 30 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

4 Servings

for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
1 16-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese, thinly sliced
1 red, green, or yellow pepper
1 zucchini
6 slices eggplant

Method:
Wash and slice the peppers, zucchini, and eggplant, and cook them under the broiler; remove them from the heat and set them aside to cool.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and the salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.

Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.

When the dough has risen, spread the peeled tomatoes over it. Arrange the mozzarella and the vegetables (at room temperature) on top. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the cheese is bubbling and the crust is golden.

Vegetable Pizza "pizza all’ortolana"