By CINDY COOPWOOD • Photography by RORY DOYLE
Our vegetarian pizzas, chock full of fresh veggies, herbs and melty cheese are absolutely sublime.
French Onion Mushroom Pizza
½ pound pizza dough (see recipe)
2 tablespoons salted butter
1 yellow onion, thinly sliced
Salt and pepper to taste
2 teaspoons chopped fresh rosemary
1 pinch crushed red pepper flakes
1½ cups ounces mixed mushrooms, sliced
1 to 2 cloves garlic, minced or grated
2 tablespoons balsamic vinegar
extra virgin olive oil, for drizzling
1 cup baby spinach
3 ounces crumbled goat cheese
1 cup shredded mozzarella cheese
Preheat oven to 450 degrees. Place parchment paper on baking sheet.
Melt the butter in a large skillet over medium-high heat. Add onions and cook about 3 to 4 minutes, until softened, season with salt and pepper, and continue to cook until brown and caramelized—about another 6 to 7 minutes. Set aside.
Next, sauté the mushrooms, garlic, rosemary, and crushed red pepper, cooking until mushrooms are soft. Remove from the heat, add the balsamic vinegar. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10 to 12- inch circle). Transfer the dough to the prepared baking sheet. Spread with a drizzle of olive oil. Add goat cheese, then layer the onions and half the mushrooms over the cheese. Top with mozzarella and the remaining mushrooms.
Transfer to the oven and bake for 10 to 15 minutes or until the crust is golden and the cheese has melted.
Optional: Lightly oil a 10-inch cast iron skillet. After rolling out dough, transfer to skillet, spreading to the edges, and follow through with remaining instructions.
No-Knead Pizza Dough
3 cups all-purpose flour
1 packet yeast
2 teaspoons kosher salt
1 12-ounce beer
1 tablespoon extra virgin olive oil
In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive oil, and mix with a wooden spoon until combined. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size.
Turn the dough out onto a floured work surface and use as directed in recipe.
Yield: Makes approximately 1 pound of pizza dough. Divide dough into two equal pieces using each half of dough as directed in most pizza recipes.
Recipe adapted from Half Baked Harvest, Super Simple by Tieghan Gerard
Spinach Artichoke Pizza with Ricotta and Grilled Lemon
½ pound pizza dough (see recipe)
1½ cups ricotta cheese zest and juice of 1 lemon
½ teaspoon of salt, or to taste
¾ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1½ cups fresh baby spinach
1½ cups marinated artichoke hearts
½ lemon, thinly sliced,charred in grill pan or skillet
¼ cup fresh basil leaves
Preheat oven to 450 degrees.
On a lightly floured surface, spread or roll the dough out until spread thin. Transfer the dough to the prepared baking sheet. Spread the dough with olive oil. Pre-bake dough until almost done, but not brown. In a small bowl, stir together the ricotta, lemon zest, lemon juice and black pepper. Spread the ricotta mixture evenly over the crust and top with sspinach, artichokes and charred lemon slices. Place back in oven until spinach is wilted and the pizza is well heated, about 8 to 10 minutes.
To serve, transfer the pizza to a serving platter and garnish with fresh basil.
Serves 4 to 6
Favorite Greek Pizza
½ pound pizza dough (see recipe)
1 small zucchini, cut lengthwise into thin ribbons with a vegetable peeler or mandoline
3 tablespoons extra virgin olive oil, divided
Salt and pepper, to taste
1 teaspoon dried oregano
½ cup kalamata olives
1½ cups grated smoked mozzarella cheese
½ small red onion, thinly sliced
12 cherry tomatoes, halved
½ cup crumbled feta cheese
Leaves from 4 sprigs fresh oregano or 2 teaspoons dried
Freshly ground black pepper to taste
Preheat oven to 450 degrees.
Heat a grill pan over medium-high heat for 1 to 2 minutes. Brush the zucchini with 1 tablespoon of the olive oil and lightly salt. Grill until soft and well marked, about 3 minutes. Reserve for topping.
For a crispier crust, drizzle the dough generously with olive oil. Roll the dough out to thin consistency (about a 10-12 inch circle), then transfer the dough to a prepared baking sheet. Sprinkle dough with dried oregano.
Spread mozzarella evenly over dough, then add the olives, red onion, zucchini, and tomatoes. Sprinkle the feta over all. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.
Burrata Caesar Salad Pizza
For those nights when you can’t decide if you want pizza or salad.
Salad
2 cups shredded kale
2 cups shredded romaine lettuce
⅓ cup grated Parmesan, plus more for serving
Simple Caesar Dressing (see recipe below)
Pizza
½ pound pizza dough (see recipe)
2 tablespoons extra virgin olive oil
1 tablespoon dried basil
2 teaspoons dried oregano
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
1 to 3 cloves garlic, grated
kosher salt and pepper
1 cup shredded whole milk mozzarella
½ cup shaved fontina cheese
2 balls burrata cheese, at room temperature
Preheat oven to 450 degrees.
In a salad bowl, toss the kale, romaine, dressing, and Parmesan cheese. All the dressing may not be needed.
In separate bowl, mix the olive oil, and all herbs and seasonings, and a pinch each of salt and pepper.
On a lightly floured surface, roll the pizza dough out until it is spread thin to about a 12 to 14-inch circle. Place the dough on a lightly oiled sheet pan, or line with parchment paper. Brush on the herb mix, then top with mozzarella and fontina.
Place in preheated oven and bake for 10 minutes, pull the pizza out, add the burrata and bake another 3 to 5 minutes or until the crust is golden and the cheese has melted. Top the pizza with the salad and additional Parmesan.
Simple Caesar Dressing
¼olive oil
¼ cup lemon juice
1 teaspoon Worcestershire sauce
3 teaspoons water
2 ½ tablespoons prepared Dijon mustard
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
In a jar with a lid, combine all ingredients. Cover and shake well. Refrigerate until ready to use.
Naan Pizzas with Cherry Tomato and Basil Salad
Serve these as an appetizer—or they make a quick, simple, and pretty lunchtime summer pizza!
1 package ready-made Naan or flatbread
1½ cups coarsely grated smoked mozzarella cheese
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
Salt and freshly ground black pepper
6 ounces yellow cherry tomatoes, halved
6 ounces red cherry tomatoes, halved
½ cup loosely packed fresh basil leaves, cut into thin strips
Preheat oven to 450 degrees.
Top each piece of naan with half the mozzarella cheese, divided evenly. Bake until cheese is melted. Whisk together the olive oil, vinegar, and garlic in a bowl to make a vinaigrette. Season with salt and pepper totaste. Add the tomatoes and toss together. When the pizza is done, place on a platter. Top with half each of the tomatoes, vinaigrette, and basil. Serve immediately.
