Veggie Pizza (Recipe Inspired by SMOKE GETS IN YOUR EYES)

What recipe does one pair with a book set in a crematory?

I admit, this book-inspired recipe was a real stumper. I wanted something that relates to Smoke Gets In Your Eyes as closely as possible. And, yes, some recipes did come immediately to mind.

However, I had to nix them pretty early on because, silly me, I also wanted something that wouldn’t completely gross out my readers when they finally realized the inspiration for the recipe. I’m all for macabre humor, but not at the cost of my readership.

I finally settled on making pizza. It’s a fitting nod to Doughty’s many hours spent shoving things in and out of a blisteringly hot oven, yet is still tame enough to keep my beloved Tartlets reading. And, I decided to make Veggie Pizza since Doughty is from California, and they like to keep things pretty healthy over there on the West Coast.

So, let’s make some pizza!

Here’s a random fact about me that will shock, dismay, and, verily, even disgust some of you:

I hate mozzarella.

Still with me? Good. Yes, it’s true. I hate what is perhaps the most beloved cheese of all time. And, yes, I’ve tried fresh mozz. It didn’t change anything for me, sorry.

This hatred of mozzerella, in turn, makes it very difficult to enjoy another beloved food: pizza. Few people outside my immediate family have seen me eat a slice of pizza, and that’s because I may or may not strip off its cheesy top layer before consumption. I know, I’m a total weirdo.

What’s that you say? Throw “lactose intolerance” in the face of all the haters? Don’t think I haven’t thought of that. However, since most of my friends, family, and co-workers have seen me house nigh whole wheels of brie in one sitting, I don’t think I can use that excuse for my weird pizza-eating habits. So, I’ve just learned, for the most part, to live without pizza.

I love it, though. I love the toppings, the sauce, the crust – all good things! I just think that pesky mozzarella gets in the way. No one was more excited than I when artisan pizza started to become “a thing” and alternative cheeses like feta, goat, and pecorino sardo start popping up on pizzas everywhere. Finally! Pizza I could eat in public!

Before that, though, I was pretty much out of luck, which is why I started making my own pizza at home. I love homemade pizza because you can totally control everything that goes into it…and, on top of it. It’s a picky pizza person’s dream. (Try saying that three times fast. I’ll wait.)

Now, while you can totally buy pre-made pizza dough, I am really going to encourage you to try making your own dough, at least once. I swear, it’s not as difficult as it seems. Honestly, I was pretty terrified of trying it myself, until my sister-in-law showed me how to do it when we visited her a few years ago. That informal pizza lesson was perhaps the best thing she’s ever given me, since I now make my own pizza dough on the regular at home.

This Veggie Pizza recipe makes four personal pizzas, and, my friend, remember that the perfection about this pizza lies in its imperfections. Embrace the rustic, artisan vibes that are sweeping through the nation these days.

The Veggie Pizza dough is stretchy, but it’s not like the dough you see mustachioed Italian men twirling over their heads in local pizzerias. If you can make your dough into a perfect circle, well, good for you. You’re also probably that person who threw the curve for the whole class on math tests, too. (Just kidding. Mostly.)

For the rest of us: aim for the “artisan crust” – a.k.a, whatever amoeba-like shape you can stretch your dough into before it starts to tear.

This Veggie Pizza dough recipe makes a crust that bakes up nice and crunchy, but you could also just let it bake for a little less time if you like a softer crust. And, keep in mind that Veggie Pizza is NOT a carb-conscious meal; you use a buttload of flour to make this dough. Not whole wheat flour, either. We’re talkin’ the good stuff: all-purpose flour. The kind that all diets warn you to stay away from.

You can use the toppings I’ve listed below, or you can go wild and use your own toppings. Pizzas are great for using up leftover veggies like zucchini or mushrooms.

My husband actually picked this combo of toppings. The olives lend a slight briny contrast to the salty tomato sauce and feta, and the sundried tomatoes, sauteed spinach, and artichokes brown up nicely in the oven. I also love how the feta softens but doesn’t melt over the other toppings. One bite fills your mouth with a delicious buffet of tactile experiences:  crunchy, creamy, doughy, and crispy all at once.

Veggie Pizza is actually one of my favorite meals to make when we have company over. I make, roll out, and par-bake the dough ahead of time, then set up a little toppings bar. Guests then choose their own toppings and even decorate their own pizzas, which 1) ends up being lots of fun and 2) ensures that all guests get exactly the kind of pizza they like. (A true relief for Picky Pizza People like myself.)

Now that you know how easy it is to make Veggie Pizza (or any kind of pizza) at home, what will you be making? Can’t wait to hear about your favorite combos in the comments!

Veggie Pizza

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4 personal pizzas

Ingredients

  

INGREDIENTS FOR PIZZA DOUGH

• one 3/4 oz active dry yeast packet
• 1/2 tsp brown sugar
• 1 1/2 cups warm water
• 1 tsp salt
• 2 tbsp extra virgin olive oil
• 5-7 cups all-purpose flour, divided
• 2 tbsp cornmeal

INGREDIENTS FOR PIZZA TOPPINGS

• 1 cup cooked spinach, well drained
• 1 8-oz can artichoke hearts, drained and dried, then chopped into bite-size pieces
• 10-12 sundried tomatoes, chopped into bite-size pieces
• 1 2.25 oz can sliced black olives, drained
• 1-2 cups thick tomato sauce
• 2 tbsp extra virgin olive oil
• Feta cheese crumbles, to taste

Instructions

 

PREP INSTRUCTIONS, PART 1:

• Combine the yeast, warm water, and brown sugar in a medium bowl. Let sit for 10 minutes to let the yeast bloom.
• In the meantime, take a large mixing bowl and spray it with cooking spray (or rub with olive oil). Set aside.
• Get a clean kitchen towel and set aside.
• Measure out 5 cups of flours and set aside.
• Measure out 2 cups for flour and set aside.
• Dust your clean work surface with flour.

COOKING INSTRUCTIONS, PART 1:

• Once yeast has bloomed, stir 2 tbsp olive oil and the salt into the yeast mixture.
• Gradually stir the 5 cups of flour into the dough with a spatula. The dough will be very watery at first, then it will thicken and be very sticky. Keep adding the flour until you can’t stir it any longer, then turn dough out onto floured work surface. Knead the dough until it’s no longer sticky, adding flour from the reserved additional 2 cups, as necessary. Reserve any additional flour for later on.
• Place dough in the large, oiled/sprayed bowl and cover with the kitchen towel. Place covered bowl in a warm spot and let dough rise, about one hour.

PREP INSTRUCTIONS, PART 2:

• While you wait for the dough to rise, prep your pizza toppings.
• Drain, rinse, and wring dry artichoke hearts, then chop them into bite-size pieces. Set aside.
• Drain and rinse sliced olives, and set aside.
• Drain cooked spinach and set aside.
• Chop sundried tomatoes into bite-size pieces and set aside.
• Pour 1-2 cups of tomato sauce into a small bowl and set aside.
• Crumble your feta cheese and set aside.
• Pour 2 tbsp of olive oil into a small bowl and set aside, along with a pastry brush
• Sprinkle cornmeal on the surface of two clean baking sheets, then set aside.
• Preheat oven to 425F.

COOKING INSTRUCTIONS, PART 2

• Your pizza dough should have doubled in size after about one hour. Liberally sprinkle your work surface with more flour from the earlier reserved two cups, then turn dough out onto floured surface.
• Knead dough a few times, adding more flour as needed, then form into a ball. Let rest 1-2 minutes, then cut dough ball into four equal pieces.
• Use a rolling pin to roll out each piece of dough into an artisan personal pizza, then place on one half of the prepared baking sheet. Repeat process with remaining dough pieces. Each baking sheet should contain two pizza crusts resting side by side.
• Bake the pizza dough (no toppings yet!) at 425F for 5-7 minutes, until dough is starting to poof up.
• Remove baking sheets from the oven to the work surface and prick the par-baked crusts with a fork to let the hot air escape; dough should flatten once again. Then spread tomato sauce over the dough, leaving room at the edges for the crust. Add toppings to your liking, then brush the crusts lightly with olive oil using a pastry brush.
• Place the baking sheets back in the oven and bake pizza for additional 15-20 minutes, or until crust is golden brown and the middle of the pizza no longer sags when lifted with a spatula.
• Remove pizza from oven and let rest 1-2 minutes, then cut into slices and serve.

Notes

My kitchen can be rather drafty, particularly in the winter, so I let dough rise in my oven that is not turned on.

I recommend using a thick tomato sauce; watery sauces (like marinara) will get too dry in the oven.

Pizza crust recipe is an adapted version of "Jay’s Signature Pizza Crust" on Allrecipes.com