Veggie-Bubble-up-Pizza
Units
Temperature
Servings
Ingredients
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
Method
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.