Q1: What is the absolute, number one secret to a crispy pizza crust at home?

The secret is high heat ! It is crucial to preheat your oven to the absolute highest temperature it can go (at least 450°F, but 500°F is even better). This high heat mimics a real, professional pizza oven. It hits the dough with an intense blast of heat, which causes the crust to puff up ("oven spring") and become beautifully crisp on the bottom before the toppings have a chance to make it soggy.

Q2: What are the best cheeses to use for a perfect pizza?

The key is to use a combination of cheeses ! You always want to have a base of a good, classic "pizza cheese" that has a superior, gooey melt , like a low-moisture mozzarella . Then, you can add one or two other, more flavorful cheeses to add a bold, complex flavor, like a sharp and nutty Asiago, Pecorino, or Parmesan .

Q3: How do I keep my veggie pizza from becoming watery or soggy?

This recipe has a built-in secret! By using high-moisture vegetables that are already pre-cooked , like jarred roasted red peppers and canned artichoke hearts , you are avoiding the problem of raw vegetables releasing a ton of water as they bake. It is also a great idea to pat these ingredients dry with a paper towel before you add them to the pizza.

Q4: Can I make this pizza ahead of time?

This pizza is at its absolute best when it is baked and served fresh. However, you can prepare your pizza dough and all your toppings and store them separately in the refrigerator. This makes the final assembly incredibly fast.

Q5: Can I make this recipe vegan?

Yes! To make this recipe vegan, simply be sure to use a brand of pizza dough that does not contain any eggs or dairy. Then, you can substitute the cheeses with an equal amount of your favorite brand of dairy-free, shredded mozzarella, Asiago, and Parmesan substitutes.

Homemade Vegetarian Pizza (Easy Recipe!)

The Best Homemade Vegetarian Pizza (Easy Recipe!)

A hearty and flavorful recipe for a supreme-style vegetarian pizza. The pizza is built on a homemade or store-bought dough and is topped with a classic pizza sauce, a savory three-cheese blend of mozzarella, Asiago, and pecorino, and a generous amount of vegetable toppings. The toppings include thinly sliced red onion, jarred roasted red peppers, artichoke hearts, and optional spicy jalapeño. The pizza is baked at a high temperature on a cornmeal-dusted pan for a crispy crust.

Author: Grace

Ingredients

1 pound pizza dough (homemade or store-bought)
Cornmeal, for the baking sheet
1 cup shredded low-moisture part-skim mozzarella cheese
½ cup shredded Asiago cheese
½ cup shredded pecorino cheese
⅔ cup pizza sauce
½ small red onion, thinly sliced
2 jarred roasted red peppers, drained and thinly sliced
1 (14-ounce) can artichoke hearts, drained and quartered
1 jalapeño pepper, thinly sliced (optional)
Extra-virgin olive oil, for drizzling
Red pepper flakes, for garnish (optional)
Fresh basil leaves, for garnish

Instructions

If using store-bought dough, let it sit at room temperature for 1 hour before stretching.
Preheat the oven to 500°F (or as high as your oven will go). Sprinkle a little cornmeal in the center of a large baking sheet.
Place the dough on the baking sheet and stretch it into a large oval or circle.
In a small bowl, mix together the mozzarella, Asiago, and pecorino cheeses.
Spread the pizza sauce evenly onto the dough, leaving a small border for the crust.
Top with the cheese mixture, followed by the sliced onions, roasted red peppers, artichokes, and optional jalapeño.
Drizzle the pizza with olive oil.
Bake for 10 to 13 minutes, or until the crust is browned around the edges and the cheese and toppings are lightly browned.
Remove the pizza from the oven, sprinkle with red pepper flakes (if desired), and top with fresh basil leaves before slicing and serving.

Notes

This recipe is highly customizable; feel free to add or substitute your favorite vegetable toppings.
Letting store-bought dough rest at room temperature for an hour is a key step that allows the gluten to relax, making the dough much easier to stretch without tearing.
Baking the pizza at a very high temperature is important for achieving a crisp, pizzeria-style crust.

Find it online: https://www.eatswithsoul.com/homemade-vegetarian-pizza/