I should warn you that this recipe is more of an inspiration than a “everything has to be perfectly measured” recipe.
See, when I asked about what kinds of produce everyone looks forward to in the summer for my giveaway, the responses were full of both fruit and vegetables. As I was thinking about how I would answer that question, I realized that every week I look forward to something different. In early summer I love zucchini, sugar snap peas, and broccoli and then as summer progresses I look more and more to blueberries, tomatoes, peppers, and sweet corn. I love everything about summer produce (and I think this was intensified because I refused to buy tomatoes from the grocery store all winter…)
For me, this pizza combines two of my favorites: pizza and mid-summer veggies. I love the feeling of opening my refrigerator and pulling out whatever I have on hand and coming out with something absolutely delicious! This pizza had onions, peppers, tomatoes, zucchini, and summer squash (complete with homemade marinara.) I love when the simplest homemade pizza taste better than anything you get get from delivery!
Roasted Summer Veg Pizza
- 3/4 cup Warm Water
- 2 1/4 teaspoons yeast
- 1/4 cup honey
- 1 teaspoon salt
- 2 tablespoons sunflower oil
- 1 1/2- 2 cups unbleached all purpose flour (or a mix of whole wheat flour)
- Either homemade marinara or store-bought
- whatever veggies you have in your refrigerator
- 2-4 cups of your favorite cheese, shredded
- In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, toss in oil, salt, and 1 cup of flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. The goal is to have a soft dough that still sticks to the bottom of the mixer but pulls away from the side. Once your dough has reached that consistency, continue to mix for 2-3 minutes more. Once there, remove from the mixer and place in a warm spot. Brush with oil and let rise for 1-2 hours (depending on how fast your dough rises).
- Preheat oven to 375˚.
- During the time of the dough rising, cube your vegetables into 1-2"-1" pieces, toss with olive oil, and place on a baking tray. Roast for 25-35 minutes or until your vegetables are cooked to desired texture. Remove and set aside.
- Once your dough has double in size, turn on your oven to 500˚ with a pizza stone placed in the lower third of your oven (this is the most important step). Return to your dough and punch it down. While the oven heats and the dough rises once more (but no more than 20 minutes.) During this time, prepare your ingredients.
- Once your oven has almost reached 500˚, roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone (not any bigger- you will have problems) and cover in your toppings. Now, if you are talented enough, slide your pizza onto the stone while still in the oven. If you are a clutz like me, carefully remove the stone, slide the pizza on, and return to the oven rather quickly. Bake for 10 minutes, rotate (if your oven heats in the back like mine), and continue to cook until crust looks crisp and the cheese is browning (usually another 2-5 minutes.) Remove pizza by placing it back on the cutting board and let cool slightly before cutting.