Why post a second recipe for pizza? Well, for two good reasons: 1. Mine is better! 2. This is the “student version” of pizza-making…no need for a fancy dough kneading mixer, no need for a special baking stone tray made from Italian marble, and no need to wait 3 hours until it’s ready to eat.
In fact if you can multi-task (and I don’t mean juggling 3 balls while conducting an orchestra), this pizza is quick enough to be made without starving to death in the process.
This pizza is better and cheaper than anything you can buy!
Pizza with Roasted Vegetables:
2 cups white flour
1 teaspoon salt
1 1/2 teaspoons dry yeast
2 teaspoons sugar
3/4 cup warm water (30-35 degrees Celsius – if you can measure)
3-4 tablespoons olive oil
1/4 can of good tomato pasta sauce (try getting the basil flavored kind)
200 grams shredded yellow cheese (this is a student budget pizza – if you can get better cheese, do so)
1 red bell pepper
6 champignon mushrooms
1/2 red onion
Preheat the oven to the highest temperature possible; leave the tray inside. To the cup of water, add the yeast and the sugar, mix and let it sit outside until it develops a nice foam head.
Cut the zucchini lengthwise into 1/2 cm. wide pieces. Take the tray out of the oven, cover it with aluminum foil (wax paper would burn at such a high temp.). Spray some PAM on the foil if you have it (if not spread some olive oil on the zucchini and pepper). Arrange the vegetables on the tray and put in the oven until they are nice and crisp. The best way to skin the pepper is to put it straight from the oven into a sandwich bag. Tie it and let it sit for 5 min. before removing the skin (thank you, Naama). Return the tray back to the hot oven.
In a big bowl, put the flour, salt and olive oil. Add the yeast mixture and knead for 2 min. until the dough feels ready (I know that it’s not the best description, but, it’s all about the touch. If it feels too solid – add more water, too mushy – add flour). Cover and let it sit for 15 min.
Roll the dough to make it 1/2 cm. thick and about the size of the oven tray. Take out the hot oven tray (this it super important – the heat from the tray makes the crust of the pizza crispy), cover with wax paper. Lay the dough on the tray. Spread the tomato pasta sauce and cover with shredded cheese and the toppings. Put the pizza in the oven until the cheese is golden and the dough is crispy.
Of course, you can change the toppings to add the things you like. My suggestions: roasted eggplant, ham, basil leaves, or sliced cherry tomatoes.