Advertisement

Market vegetable pizza

Time 1 hour 40 minutes
Yields Serves 8
Market vegetable pizza
(Los Angeles Times)

Pizza dough

1

In a small bowl, dissolve the yeast in the warm water and honey. Let sit in a warm spot for 10 minutes until the yeast becomes active. Stir in 1 tablespoon olive oil.

2

Combine the flour and salt in a food processor. Add the yeast mixture and pulse to combine. Process until the dough forms a ball and becomes smooth and elastic, about 1 1/2 to 2 minutes.

3

Use the remaining teaspoon of oil to lightly oil a large bowl. Place the dough in the oiled bowl and cover with plastic wrap. Let rise in a warm place for 30 minutes. Divide into 4 balls.

Pizza

1

Place a pizza stone (if using) on the middle rack of the oven and heat the oven to 500 degrees. Roll out 1 ball of dough on a lightly floured work surface to a 10- to 11-inch circle.

2

Sprinkle a pizza peel or pizza pan with cornmeal, then place pizza dough on it. Sprinkle one-fourth of the mozzarella onto the dough, then add one-fourth of the zucchini, tomatoes, onions, feta and marjoram. Sprinkle with salt and freshly ground black pepper.

3

Bake for 13 to15 minutes or until the crust is golden brown. Continue with assembling and baking the remaining pizzas.

From chef Amy Sweeney at Ammo in Los Angeles.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.