Monday, August 24, 2009

Garden Veggie Pizza with Bacon

All the things growing in the typical garden were on my pizza. Zucchini, squash, tomatoes, green onions and bell peppers. And then I added bacon for some more flavor. But you could definitely omit the bacon.


The key for veggies on my pizza is having them really thinly sliced. As thin as I can get them. That way I feel like I am eating pizza and not a cobb salad.

If you don't feel like making pizza sauce, Trader Joe's fresh pizza sauce is my favorite. And their fresh dough isn't half bad either.



For pizza sauce:
1 14 oz can diced tomatoes
1 6 oz can tomato paste
1 Tbsp fresh oregano
10 fresh basil leaves
2 garlic cloves
1 tsp kosher salt
A few grinds black pepper
2 tsp sugar

Add all ingredients to the blender or food processor. Blend until smooth.

For the toppings:
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 large tomato, thinly sliced
1 bunch green onions, thinly sliced
1 bell pepper, halved and thinly sliced
1 lb mozzarella cheese, shredded
Optional: a few strips bacon, diced

In a small skillet over medium high add. Add bacon and saute until cooked. Pour bacon onto paper towels to drain. Set aside.

For the dough:
1 envelope active dry yeast
1 cup warm water
1 1/2 cups whole wheat flour
1 1/4 cups all purpose flour
1 tsp salt
1/4 tsp sugar
2 Tbsp olive oil and more for rolling out.

Add the yeast to the warm water and set aside. Let it sit for about 5 minutes so that the yeast can dissolve in the water.

In a large bowl, combine the whole wheat flour, all purpose flour, salt and sugar. Whisk to combine. Add the olive oil and the yeast mixture. Mix with a wooden spoon until the dough starts to come together. Start mixing with your hands until a ball begins to form. Turn the dough out onto the counter and begin kneading. Knead for 5 minutes and then form into a smooth ball.
Spray the inside of a clean bowl with non-stick spray. Put the dough in the bowl and let rise for 45 minutes to an hour.

Once risen, spread a small amount of olive oil (about 2 Tbsp) on the counter. Roll out dough to a 10x15 inch rectangle. Transfer to a 10x15 inch baking sheet. Spread on tomato sauce. Sprinkle on half the cheese. Add the toppings and sprinkle on the remaining cheese.

Bake at 450 for 20 minutes, until cheese is melted and lightly browned. Slice up and serve. Garnish with fresh basil if you've got it.

Yields one 10 x 15 pizza

Rookie's Notes: This seems like a lot of work. But you can get it all done while the pizza rises. So make the dough first. While the dough sits, slice the veggies, cook the bacon and blend up the sauce.

4 comments:

keely steger said...

Will certainly try your pizza sauce- have yet to make one that we all enjoy and I hate using the marinara that's usually in the fridge...pizza sauce just isn't the same as marinara!

Sweet Pea Chef said...

You so have my number with this little ditty.

Karine said...

I love this pizza! Everything is from scratch. Thanks for sharing your recipe!

Rachelle said...

Thanks for the veggie nudge. I will be raiding my garden for pizza night.