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.
Dough Essentials
3 CUPS ALL-PURPOSE FLOUR
1 CUP OO FLOUR
2 TEASPOONS FINE SEA SALT
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1-1/2 CUPS PLUS 2 TABLESPOONS WARM WATER (105°F-110°F)
1 PACKET (2-1/4 TEASPOONS) ACTIVE DRY YEAST
Dough Directions
In a small mixing bowl, combine the warm water and yeast; let stand for 5–10 minutes until foamy.
In a large mixing bowl, combine the flours and sea salt.
Add the olive oil and yeast mixture to the flour mixture; stir until a shaggy dough forms.
Transfer the dough to a lightly floured surface; knead for 8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl; cover and let rise in a warm place until doubled in size, about 1–2 hours.
Punch down the dough; divide into 2 or 3 portions, depending on desired pizza size.
Shape each portion into a ball; cover and let rest for 20 minutes before stretching and topping.
Pizza Essentials
5-6 TABLESPOONS BASIL PESTO
2 CUPS MOZZARELLA CHEESE, SHREDDED
1 CUP ITALIAN BLEND CHEESE, FINELY SHREDDED
2 CUP CHERRY TOMATOES, QUARTERED LENGTHWISE
1 CUP BLACK OLIVES, PITTED AND SLICED
6 MUSHROOM CAPS, SLICED
8-10 FRESH BASIL LEAVES
1 TABLESPOON MINCED GARLIC
1/2 CUP BALSAMIC VINEGAR
Pizza Directions
Place a pizza steel or stone on the top-third rack; preheat oven to 525–550°F (275–290°C) for 45–60 minutes (use 500°F/260°C if that’s your max).
In a small mixing bowl, add tomatoes, black olives, mushrooms, basil, garlic, and balsamic vinegar; cover and place in the fridge to marinate for a few minutes.
On parchment, stretch dough to 10–12 inches; lightly top.
Place a large dollop of pesto in the center of the dough and spread evenly, leaving a 1/2” to 1” of space around the outside edge; sprinkle with the cheeses.
Add marinated veggies, sans vinegar, to the pizza evenly; discard excess vinegar (or drink it).
Launch onto the hot steel/stone (parchment ok); bake 6–8 minutes at 550°F (290°C) or 8–11 minutes at 500°F (260°C), until the crust shows small char spots and the cheese bubbles.
For extra blistering, switch to broil High for 60–90 seconds; watch closely.
Transfer to a rack for 2 minutes; slice.
No stone/steel: place dough on a lightly oiled, parchment-lined heavy sheet pan; bake at 500°F (260°C) for 12–15 minutes.