With tomatoes, zucchini and squash, this roasted vegetable pizza goes all in on veggies with tomato sauce and just a touch of fresh mozzarella.
- For dough
- 2/3 cup warm water
- 1/2 teaspoon dry active yeast
- 1/2 teaspoon granulated sugar
- 1 teaspoon olive oil plus more for bowl
- 1–1/2 cups bread flour plus more for work surface
- 1/2 teaspoon kosher salt
- For pizza
- 1–2 heirloom tomatoes, sliced 1/4-inch-thick
- 2–3 medium zucchini and yellow squash, sliced 1/4-inch-thick
- 1/2 small red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup tomato sauce
- 1/2 cup shredded fresh mozzarella cheese
- 1 handful baby arugula
- For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
- Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
- While the dough is rising, roast the vegetables. Preheat the oven to 400 degrees F with a pizza stone inside.
- Toss the vegetables with 1 tablespoon olive oil, salt and pepper. Spread into a single layer. Roast for 25-30 minutes until the tomatoes have softened and the zucchini, squash and onions are browned at the edges.
- On a lightly floured work surface, roll out the dough into (2) ovals about 6-inches x 12-inches. Place the dough on the preheat pizza stone.
- Spread the tomato sauce leaving a 1/2-inch border at the edges. Arrange the roasted vegetables on top and sprinkle with cheese. Bake for 12-14 minutes until the crust is golden and the cheese has melted. Top with arugula before serving.