Veggie-Bubble-up-Pizza
A casserole-style pizza, yeast dough torn into rough pieces and tossed with sauce and vegetables rather than rolled into a single crust, which is what gives it the craggy, bubbled surface that traps pockets of melted cheese and browned dough edges. Tossing the torn pieces in sauce before they go into the dish, rather than pouring sauce over the top, is what coats every piece instead of leaving the bottom layer dry.
Prep25 min
Cook30 min
Rest60 min
Servings4
Christoph's veggie bubble-up pizza, the torn dough pieces tossed in sauce before layering so every piece is coated.
Ingredients
Written for a 23 × 33 cm dish
Units
Temperature
Servings
Dough
- 400 g flour rounded
- 7 g instant yeast rounded
- 250 ml lukewarm water rounded
- 8 g fine salt rounded
- 20 ml olive oil rounded
Topping
- 300 g tomato sauce rounded
- 200 g bell pepper, diced rounded
- 150 g mushrooms, sliced rounded
- 100 g red onion, diced rounded
- 200 g shredded cheese rounded
- 10 g dried oregano rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Combine the flour, yeast, water, salt and olive oil into a rough dough. Knead for 8 minutes, until smooth and elastic. Cover and let rise for 60 minutes, until doubled.
- Preheat the oven to 200°C (fan).
- Tear the risen dough into rough, bite-sized pieces. Toss the pieces with the tomato sauce in a large bowl, until evenly coated.
- Spread half the sauced dough pieces in a baking dish. Scatter over half the pepper, mushrooms and onion, then half the cheese.
- Repeat with the remaining dough pieces, vegetables and cheese. Sprinkle with oregano.
- Bake for 25 to 30 minutes, until the dough is cooked through and lightly browned at the edges and the cheese is fully melted and bubbling.
Notes
- Toss the torn dough in sauce before layering, not after. This coats every piece evenly; pouring sauce over the top afterward leaves the bottom layer of dough dry and pale once baked.
- Tear the dough into rough, irregular pieces rather than cutting neat cubes. The uneven, craggy surfaces are what create pockets and edges for cheese to melt into and brown, which is the whole appeal of a bubble-up bake over a flat pizza.
- Layer the toppings between two layers of dough, not just on top, so every bite gets some vegetable and cheese rather than concentrating it all at the surface.
- Best eaten straight from the oven, though leftovers reheat reasonably in a hot oven.
Ingredient substitutions
- Any pizza toppings you like can replace or join the vegetables listed.
- Store-bought pizza dough is a fine shortcut if you’re short on time.
- A pinch of chili flakes scattered over adds heat.
From Christoph Mayer