Pizza Vegetariana
By Chef Ricardo Arias
For 2 People
25 Mins
Gluten, Dairy
Utensils & Essentials
Chopping board,
pizza stone (recommended) or baking, tray,
rolling pin,
extra virgin olive oil.
Ingredients:
- 2 pre-made doughballs
- 125g mozzarella
- 200g Italian tomato sauce
- 50g semolina for dusting
- 30g olives
- 30g mushrooms
- 30g bell peppers
- 1 red onion
Topping:
Preparation
Remove the pre-prepared dough balls from the fridge 3 hours before cooking, allowing them to warm to room temperature.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
How to make
Pizza Vegetariana
Preheat your oven to its maximum temperature, recommended between 270 and 300°C. The hotter, the better!
Take the 2 pre-prepared dough balls and stretch each one into an individual base by pressing with your fingers and pushing the dough out to the edges. Keep rotating, then very carefully stretch the dough over the backs of your hands into a pizza base shape of approximately 11 to 12 inches in size. If you find this authentic Italian method difficult, do feel free to use a rolling pin.IMPORTANT: if using gluten-free doughballs, please follow the method card on the other QR code provided, to prepare your pizza base. Then proceed as follows below.
When your pizza base is ready, spread the tomato sauce evenly over the top, leaving a border of dough at the edges for the crust.
Add the mozzarella and a drizzle of extra virgin olive oil. Chop up your toppings into bite-sized pieces and scatter them across your pizza. If you want to go the extra mile, you could caramelise your onions and add them to the pizza after it has cooked. To do this, add them to a frying pan with a tablespoon of oil and heat them until they soften and the liquid has evaporated. Add 3 tablespoons of balsamic vinegar and sauté for 2 to 3 minutes. They should be sweet and tender, perfect for topping your pizza.
Transfer to a pizza stone or baking tray with parchment paper and cook for 6 to 7 minutes. Please be aware, cook time will vary depending on oven temperature, so check the pizza frequently to avoid burning. If you are using an Ooni or equivalent oven, cook for approx 60 seconds.
Your perfectly prepared pizza is ready to enjoy!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
