Sneaking in the Veggies

There is nothing like making pizza for supper to brighten up the day / evening. It’s one of those meals that makes me feel like it’s a party – even if it is for two.

This pizza arose out of a similar thought as that of my spinach loaded pizza. I was just wondering how many yummy things (AKA vegetables) can one get onto a pizza? And then the idea of making a sort of Galette Pizza, arose in my mind. If you are going to pack on the vegetables, maybe you need some walls??

If you ended up here looking for a normal pizza, then I highly recommend this recent recipe, perfect for an evening when you just want a little crust, crunch, and flavor.

I also had more logic for this train of reasoning. I have discovered in my homemade pizza adventures, that some of the best pizza is the kind that is not overcooked. Because then the cheese is still all melty and soft and gooey! Not rubbery and hard. And if I am looking to make a veggie packed pizza with onion and eggplant and peppers and the like, then I they will need to cook it for quite a while. So I decided that a galette style of pizza might act to protect the sensitive cheese from overexposure to the oven heat – and hopefully it would remain soft and gooey right up to serving.

For once, my logic was unparalleled. And guess what. The last time we had pizza, the Troll told me that my pizza – with all of its veggies – was better than his meat lover’s style one. Can you imagine my shock.

I still can’t believe it.

P.S As always I use the amazinggg no-rise pizza dough recipe from Jessica Merchant of the blog How Sweet It Is. So you can make this at the last minute no problem. No need to wait for hours for the dough to rise!

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Ingredients

• 1 1/2 cups white flour
• 1/2 cup lukewarm water
• 1 teaspoon honey
• 1 teaspoon active dry yeast
• 1/2 teaspoon salt
• 2+ cups mozzarella cheese
• 5 cloves quartered garlic
• 1 large eggplant thinly sliced
• 1 green pepper thinly sliced
• 1- 2 onions depending on size - thinly sliced
• 1 cup deseeded calamata olives

Instructions

How to Make the Dough:

First off, it’s time to put the dough together. As I said above, this dough is a no rise recipe, so you can simply make it and roll out your pizza bases. I usually make it ahead of time and let the yeast colonize the dough for the afternoon – but if I decide to make pizza at the last minute or have not been home to mix the dough – it’s all good!

1. Combine lukewarm water, honey and yeast in a large bowl.
   Leave to sit until the surface is slightly foamy (about 15 minutes).
2. Now add in flour and salt. Mix together until combined.
3. Grab the dough and form a ball in your hands. knead for about 10 minutes, or until the dough has an elasticated consistency. If you are going to let the dough sit for awhile, coat the ball with some oil. This will prevent the surface from drying out.

Assemble the Pizza

1. Heat your oven about 350 degrees Fahrenheit or 175 degrees Celsius.
   Flour your work surface, a rolling pin (or my personal favorite a wine bottle) and your hands. Flatten and roll out the dough until it is a nice thin pizza base! Transfer to your baking sheet.
2. Layer with the cheese, vegetables and olives. I like to sprinkle some black pepper and a touch of salt in between the layers.
3. Once all the toppings are on, carefully fold up the edges. You can pinch the slack up in places to secure the sides.
4. Place into the oven and bake until the edges of the turned up sides just start to brown. Do not overbake, as this will cause the cheese to harden.
5. Slice and serve!

Veggie Packed Galette Style Pizza was last modified: May 10th, 2017 by Daniela Klein

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