Vegetarian Sicilian Pizza
Indulge in the bold flavors of this Vegetarian Sicilian Pizza, a Mediterranean-inspired delight that's perfect for meat-free meals. Featuring a pillowy pan-style crust, this recipe combines the vibrant tang of a homemade tomato sauce with a medley of fresh vegetables like bell peppers, zucchini, and red onion. Black olives add a briny kick, while shredded mozzarella and Parmesan create a gooey, golden molten topping. The crust and sauce come together with aromatic notes of garlic, oregano, and basil, creating an irresistible combination that's finished with a touch of fresh basil. With easy-to-follow steps for crafting the dough and layering your pizza, this recipe is perfect for beginners and pizza aficionados alike. Serve warm out of the oven for a crowd-pleasing vegetarian dish that showcases the rustic charm of Sicilian cuisine.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 2.5 teaspoons Active dry yeast
- 200 milliliters Warm water
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 400 grams Canned diced tomatoes
- 2 cloves Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 small Zucchini
- 100 grams Black olives
- 0.5 medium Red onion
- 200 grams Shredded mozzarella cheese
- 50 grams Grated Parmesan cheese
- 10 leaves Fresh basil leaves
Instructions
In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.
Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until the dough begins to come together.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Meanwhile, prepare the tomato sauce. In a blender, combine canned diced tomatoes, garlic cloves, dried oregano, and dried basil. Blend until smooth and set aside.
Preheat your oven to 220°C (428°F).
Once the dough has risen, punch it down and transfer it to a 13x9 inch baking pan that has been lightly greased with olive oil. Spread the dough evenly to cover the base of the pan and create a slightly raised edge around the perimeter.
Spread the tomato sauce over the dough, leaving a small border around the edges.
Slice the red bell pepper, green bell pepper, zucchini, and red onion into thin strips. Scatter these vegetables evenly over the tomato sauce along with the black olives.
Sprinkle the shredded mozzarella cheese over the vegetables, followed by a sprinkling of grated Parmesan cheese.
Drizzle with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
Remove from the oven and allow the pizza to cool slightly. Top with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 7272 mg | 316% | |
| Total Carbohydrate | 297.6 g | 108% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 38.1 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2326 mg | 179% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2298 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
