Pizza Vedure

Ingredients

• 2pizza dough balls (see your pizza dough recipe)
• 480 ml (2 cups)prepared tomato sauce
• 480 ml (2 cups)full-fat mozzarella cheese, cubed
• 360 ml (1½ cups)sautéed spinach, pressed dry
• 1 smallaubergine, sliced, grilled and cut into 5 cm (2-inch) pieces
• 2roasted sweet peppers, cut into strips
• 2 smallcourgettes, sliced and grilled
• 113 g (4 oz)baby bella mushrooms, sautéed until tender
• 30 ml (2 tablespoons)capers
• 60 ml (4 tablespoons)pitted Kalamata black olives, chopped

Instructions

1. 1

   Heat the oven

   Set the oven to its highest temperature and heat a pizza stone in it for at least 30 minutes.

2. 2

   Shape the dough

   Prepare one pizza at a time. Shape a dough ball into a 30 cm (12-inch) circle and set it on a pizza peel lightly dusted with cornmeal.

3. 3

   Add sauce and vegetables

   Spread 240 ml (1 cup) of tomato sauce over each pizza, then arrange the vegetables evenly on top.

4. 4

   Add the toppings

   Scatter half the capers, olives and mozzarella over each pizza.

5. 5

   Bake the pizzas

   Bake for about 10 minutes, until the crust is lightly browned and the cheese is bubbling.

6. 6

   Cut and serve

   Cut the pizzas into wedges and serve hot.

What is Pizza Vedure?

Vedure means vegetables in Italian, and this pizza takes its name from its generous vegetable topping. It draws on the familiar Italian combination of tomato, mozzarella and vegetables, with capers and Kalamata olives adding a salty, savoury finish.

Here, the aubergine and courgette are grilled and the spinach and mushrooms are cooked before they go on the pizza. That preparation helps keep the topping from releasing too much moisture as the crust bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1500 calories, 58g protein, 190g carbs, 58g fat.

The dough and tomato sauce provide most of the carbohydrates, while the mozzarella contributes much of the fat and protein. The vegetables add further carbohydrates and fibre, and the capers, olives, sauce and cheese contribute sodium. For a more balanced plate, serve a portion with a generous green salad.

Prepare the vegetables first

Spinach: press it dry after sautéing so it does not leave water on the sauce. The aubergine and courgette are grilled, while the mushrooms are sautéed until tender and the peppers are roasted and sliced.

Topping balance: distribute the prepared vegetables across both pizzas rather than piling them in the centre. This gives each slice a mix of vegetables and helps the crust bake evenly.

Make the base crisp

Hot stone: give the stone at least 30 minutes in the oven at its highest setting. A thoroughly heated surface helps the base start baking as soon as the dough is transferred.

Cornmeal: use only a light dusting on the peel. It helps the shaped dough slide onto the stone without adding a thick layer beneath the crust.

Shape and top one at a time

Dough: stretch each ball into a 30 cm circle, keeping the shape even so the pizza cooks consistently. Prepare and top one pizza before moving on to the next.

Sauce: spread 240 ml over each base, leaving an even coating rather than a heavy pool. Follow with the vegetables, then finish with half the capers, olives and mozzarella on each pizza.

Use the crust as your cue

The stated baking time is about 10 minutes, but ovens and their highest settings vary. Look for a lightly browned crust and bubbling cheese, the doneness cues given for this recipe.

Take care when handling the hot stone and peel. Once baked, cut the pizza into wedges and serve it hot while the cheese is still soft.

What to serve alongside

A crisp green salad or simply dressed leaves provide a fresh contrast to the rich cheese and savoury toppings. Keep the side lightly dressed so it does not compete with the tomato, olives and capers.

The recipe makes two pizzas for two servings. Cut each pizza into wedges and serve one pizza per person.

Recipe notes & tips

• Press the sautéed spinach thoroughly dry before adding it to the pizza.
• Let the pizza stone heat for at least 30 minutes before baking.
• Dust the peel lightly with cornmeal to help the shaped dough move onto the stone.
• Spread the sauce and vegetables evenly so the centre is not overloaded.
• Prepare each pizza just before baking to keep the topped dough from sitting on the peel.

Variations

• Change the vegetables: use other vegetables you prefer, as the recipe allows.
• Try different olives: swap the Kalamata olives for another pitted olive you enjoy.
• Adjust the capers: use fewer for a milder, less briny topping.
• Vary the cheese: use a different melting cheese in place of some or all of the mozzarella.
• Add fresh herbs: scatter chopped basil over the baked pizza for a fresh finish.

Common mistakes to avoid

• Wet spinach: excess moisture can soften the topping; press the sautéed spinach dry.
• Cool stone: the base may not cook as intended; preheat the stone for at least 30 minutes.
• Too much sauce: a thick layer can weigh down the centre; use 240 ml per pizza.
• Crowded centre: an uneven pile can make slices difficult to handle; spread the vegetables across the base.
• Unheated oven: the pizza needs a very hot oven; preheat it to its highest setting.

How to store

Refrigerate leftover slices in a covered container and eat within 3 days. Reheat in a hot oven until warmed through and the crust has crisped again.

Frequently asked questions