veggie pizza idea

Pizza just never really goes away. Why should it? It’s super easy to do vegetarian pizzas. The dough recipe:

500 grams flour
375 grams water (75%)
10 grams salt (2%)
1/2 teaspoon of Fleischman’s bread machine yeast

Kneaded in the stand mixer for about 10 minutes, spray oil in a large plastic container, and let it rise until double. Separate into 3 balls (anyone remember the 300g/pizza measurement?) while the oven comes to 500F. Stretch out and place on parchment paper, build with toppings, and stone bake until browned, about 7-10 minutes.

A note about parchment paper. We had a roll that we didn’t use for years, but the more I’ve been making pizzas and bread, it’s hard to live without it. As much as I would love to make my pizzas on the counter and pick them up with the peel and flawlessly drop them on the baking stone, it just doesn’t happen that way. It’s not worth the anguish of losing one of your three pizzas (our standard number for pizza night) considering how much time and effort go into making the dough.

From BDE exports

This one had roasted poblanos and orange peppers, pineapple, pickled green peppers, mixed “Mexican” cheese, chile oil, and the avocado/cilantro/green pepper sauce from the tofaco post.

Other ideas:

tomato sauce, caramelized onions, mozz
tomato sauce, chevre, reduced balsamic vinegar, and raw pecans or walnuts
chantarelle, taleggio cheese, garlic, arugala, and chile oil

Anyone with other thoughts? Please add as comments!

From BDE exports
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