Pizza with vegetables and pesto sauce
6 servings
100 minutes
Vegetable pizza with pesto sauce is a delightful combination of Italian culinary tradition and the freshness of summer vegetables. Its roots trace back to Naples, where pizza became a symbol of simplicity and rich flavors. The thin crust infused with the aromas of basil and garlic from the pesto serves as an ideal base for roasted peppers, zucchini, and red onion. The crispy crust contrasts with the juicy vegetables, while grated Parmesan adds a refined, slightly nutty flavor. This pizza is a wonderful choice for a light dinner or festive table. It can be enjoyed hot with melted cheese or slightly cooled when the pesto flavor becomes particularly rich. It pairs excellently with a glass of white wine or fresh lemonade.
1
Sprinkle water with yeast and sugar, leave for 20 minutes.
- Water: 150 ml
- Dry yeast: 1 tablespoon
- Sugar: 0.5 tablespoon
2
Sift the flour into a large bowl, adding a pinch of salt, then pour the yeast and oil mixture into the flour. Knead a soft dough. Cover with oiled plastic wrap and leave in a warm place until the dough doubles in size.
- Wheat flour: 250 g
- Salt: to taste
- Water: 150 ml
- Dry yeast: 1 tablespoon
- Olive oil: 2 tablespoons
3
Place the dough on a floured table and roll it out. Leave for 15 minutes to let the dough rise.
- Wheat flour: 250 g
4
Preheat the oven to 240 degrees.
5
Mix the pepper and zucchini, cut into pieces, and onion, sliced, with olive oil, salt, and pepper. Place in the microwave under the hot grill for 10-15 minutes, turning once.
- Sweet pepper: 2 pieces
- Zucchini: 1 piece
- Red onion: 1 head
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Spread pesto sauce on the pizza base and top with sautéed vegetables. Place in the oven and bake for 10-15 minutes. Sprinkle the finished pizza with grated parmesan.
- Pesto: 3 tablespoons
- Sweet pepper: 2 pieces
- Zucchini: 1 piece
- Red onion: 1 head
- Grated Parmesan cheese: 50 g