GOOD VEGETARIAN PIZZA TOPPINGS RECIPES

Steps:

• Toss zucchini with 1/2 tsp salt in a colander. Let sit for 30 minutes to release excess water. Rinse and pat dry.
• Meanwhile, add 1 tablespoon of olive oil to a cast iron pan. Add the bell pepper, onions, and mushrooms, and saute for 3 - 5 minutes over medium heat to release any excess moisture.
• Preheat Grill.
• Spread a thin layer of pizza sauce or tomato paste over crust of pizza. Season with salt, pepper, and the fresh basil.
• Evenly distribute vegetables over top. Sprinkle with feta and mozzarella.
• Preheat oven broiler.
• Brush grill grates with olive oil. Place crust, on preheated grill (don't close the lid).
• You can place it directly on the grill grates or place the pizza pan on the grill. This time I did it in a pizza pan.
• You won't want to step away because it cooks fast. It will take about 5 minutes, depending on your grill heat.
• After crust bottom is crispy and nice and brown, take pizza off and place it under the broiler in a stove until the cheese is golden and bubbly. This will give it a nice browned appearance on top.
• Measure warm water into a medium sized bowl or measuring cup (with at least a 2 c capacity).
• Sprinkle the yeast over water and let stand 5 minutes. Add the room temperature water and oil and stir to combine.
• Place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed.
• Slowly add the liquids and continue to mix on low until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook.
• Knead until the dough is smooth and elastic, about 5 minutes.
• Form dough into a ball and put in a deep oiled bowl, cover with plastic wrap.
• Let rise for 1 1/2 - 2 hours, or until dough is doubled in bulk. Press the dough to deflate.
• Divide dough into two equal portions and shape into pizza rounds.

Steps:

• Toss zucchini with 1/2 tsp salt in a colander. Let sit for 30 minutes to release excess water. Rinse and pat dry.
• Meanwhile, add 1 tablespoon of olive oil to a cast iron pan. Add the bell pepper, onions, and mushrooms, and saute for 3 - 5 minutes over medium heat to release any excess moisture.
• Preheat Grill.
• Spread a thin layer of pizza sauce or tomato paste over crust of pizza. Season with salt, pepper, and the fresh basil.
• Evenly distribute vegetables over top. Sprinkle with feta and mozzarella.
• Preheat oven broiler.
• Brush grill grates with olive oil. Place crust, on preheated grill (don't close the lid).
• You can place it directly on the grill grates or place the pizza pan on the grill. This time I did it in a pizza pan.
• You won't want to step away because it cooks fast. It will take about 5 minutes, depending on your grill heat.
• After crust bottom is crispy and nice and brown, take pizza off and place it under the broiler in a stove until the cheese is golden and bubbly. This will give it a nice browned appearance on top.
• Measure warm water into a medium sized bowl or measuring cup (with at least a 2 c capacity).
• Sprinkle the yeast over water and let stand 5 minutes. Add the room temperature water and oil and stir to combine.
• Place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed.
• Slowly add the liquids and continue to mix on low until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook.
• Knead until the dough is smooth and elastic, about 5 minutes.
• Form dough into a ball and put in a deep oiled bowl, cover with plastic wrap.
• Let rise for 1 1/2 - 2 hours, or until dough is doubled in bulk. Press the dough to deflate.
• Divide dough into two equal portions and shape into pizza rounds.