Forget delivery! There’s nothing quite like the aroma of a homemade pizza baking in your own oven. This recipe is my go-to for a truly satisfying vegetarian night in. We’re talking a perfectly chewy, sesame-kissed crust, a robust, herb-infused tomato sauce, and a hearty topping of savory sautéed eggplant, crisp bell peppers, and mountains of gooey mozzarella. It’s a flavor-packed pie that will have everyone reaching for a second slice. Let’s get baking!
Ingredients
• For the Crust
• 1 tablespoon / 7g active dry yeast
• 1¼ cups / 300ml warm water
• 2 teaspoons / 8g granulated sugar
• 3 cups / 360g all-purpose flour, plus more for kneading
• 1½ teaspoons / 9g salt
• 1 tablespoon / 15ml olive oil, plus more for brushing
• 2 tablespoons / 20g sesame seeds, for the pans
• For the Sauce
• 2 cups / 480g thickly puréed tomatoes
• ½ cup / 113g tomato paste
• 1½ cups / 270g coarsely chopped, peeled tomatoes
• 1 teaspoon / 6g salt
• 1 teaspoon / 1g dried oregano, crushed
• 1 teaspoon / 1g dried basil, crushed
• ¼ teaspoon / 0.5g dried thyme
• 1 dash dried marjoram
• 1 dash ground cinnamon
• 2 tablespoons / 30ml red wine vinegar
• 1 teaspoon / 4g granulated sugar
• 2 cloves garlic, crushed or minced
• Freshly ground black pepper, to taste
• For the Topping
• 1 large eggplant, about 1 lb / 450g
• Coarse salt, for drawing out moisture
• 2 tablespoons / 30ml olive oil
• 1 medium onion, chopped
• 1 large green bell pepper, cored, seeded, and diced
• ¾ lb / 340g low-moisture mozzarella cheese, grated
Instructions
1. Make the Dough: In a small bowl, dissolve the yeast and 2 tsp sugar in ½ cup / 120ml of the warm water. Let it stand for 10 minutes until foamy. In a large bowl, combine the flour and salt. Pour in the yeast mixture and the remaining ¾ cup / 180ml warm water. Stir until a shaggy dough forms.
2. Knead and Rise: Turn the dough onto a lightly floured surface. Knead for a minute, then add the 1 Tbs olive oil and continue kneading for 8-10 minutes until smooth and elastic. Form into a ball, place in an oiled bowl, and cover. Let it rise in a warm spot for 1 hour, or until doubled in size.
3. Prepare the Sauce: While the dough rises, prepare the sauce. In a medium bowl, combine the puréed tomatoes, tomato paste, chopped tomatoes, salt, oregano, basil, thyme, marjoram, cinnamon, wine vinegar, sugar, and garlic. Stir thoroughly and season with black pepper. Set aside.
4. Prepare the Eggplant: Peel the eggplant and slice it into ¼-inch / 6mm thick rounds. Sprinkle liberally with coarse salt and place in a colander in the sink to drain for 30 minutes. Rinse the slices quickly, press out excess water, and dice into ½-inch / 1.5cm cubes.
5. Sauté the Toppings: Heat 2 Tbs olive oil in a large skillet over medium-high heat. Sauté the eggplant dice for about 5 minutes, stirring constantly, until tender and lightly browned. While it cooks, chop your onion, dice the green pepper, and grate the mozzarella.
6. Preheat and Shape: Preheat your oven to 425°F / 220°C. Punch down the risen dough and divide it in half. On a floured surface, roll each half into a 16-inch / 40cm circle. If the dough resists, cover it with a towel for 5-10 minutes to let the gluten relax, then continue rolling and stretching.
7. Assemble the Pizzas: Lightly oil two large pizza pans and sprinkle generously with sesame seeds. Carefully transfer the dough circles to the prepared pans. Spread a layer of the tomato sauce evenly over each crust.
8. Add Toppings: Distribute the sautéed eggplant, chopped onion, and diced green pepper over the sauce. Top generously with the grated mozzarella cheese.
9. Bake to Perfection: Bake for 15 to 20 minutes, until the crust is golden and crisp on the edges and the cheese is bubbly and browned in spots. Let it cool for a few minutes before slicing and serving.
Nutritional Information
• The following is an estimated nutritional analysis per slice (assuming 16 slices per recipe): Calories: 285 kcal | Carbohydrates: 35g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Sodium: 650mg | Fiber: 4g | Sugar: 6g. Please note that this is an estimate and can vary based on the specific used.
Pro Tips
• for Perfect Pizza
• Don’t skip salting the eggplant. It draws out bitterness and excess water, which prevents a soggy pizza and vastly improves the final texture.
• For an extra crispy crust, preheat a pizza stone or steel in the oven for at least 45 minutes. Assemble the pizza on parchment paper and slide it directly onto the hot surface to bake.
• Use low-moisture, whole milk mozzarella for the best melt and flavor. Fresh mozzarella contains too much water and can make your pizza soggy.
FAQ
Q: Can I make this vegetarian pizza vegan
A: Yes, this recipe is easily adapted for a vegan diet. The crust and sauce are already vegan. Simply substitute the low-moisture mozzarella cheese with your favorite brand of dairy-free mozzarella shreds to make the entire pizza plant-based.
Q: How can I add more protein to this veggie pizza
A: To boost the protein, consider adding plant-based sources like a cup of cooked chickpeas, crumbled firm tofu, or your favorite vegetarian sausage to the toppings. Sauté them along with the eggplant and peppers for a delicious and more protein-packed slice.
Q: What other vegetables can I use instead of eggplant
A: This pizza is very versatile! If you’re not a fan of eggplant, you can easily substitute it with other vegetables. Sautéed mushrooms, sliced zucchini, artichoke hearts, or spinach would all be delicious alternatives that pair well with the bell peppers and robust sauce.
Q: How should I store and reheat leftover pizza
A: Store leftover pizza slices in an airtight container or wrapped tightly in foil in the refrigerator for up to 4 days. For the best results when reheating, place the slices on a baking sheet in a 375°F (190°C) oven for 5-10 minutes, or until the crust is crisp and the cheese is bubbly again.
