Vegetable pizza

Ingredients

• 500 gseven-grain flour
• 400 gwater
• 4 gdried yeast
• 15 gsalt
• 1 teaspoonolive oil
• 1 teaspoonhoney
• 300 gfiordilatte or provola
• 2 packetsFRoSTA Contorno Ortolano mixed vegetables

Instructions

1. 1

   Mix the dough

   Put the water, yeast and honey in a bowl and stir until dissolved. Add the flour and mix with a spoon or fork until the dough is even, then stir in the salt.

2. 2

   Rest the dough

   Leave the dough to rest for 3 hours in an oven with the light on.

3. 3

   Cook the vegetables

   Sauté the FRoSTA Contorno Ortolano in a large frying pan with a little olive oil for 7–8 minutes. Leave the vegetables to cool.

4. 4

   Prepare the cheese

   Cut the fiordilatte or provola into cubes.

5. 5

   Heat the oven

   Preheat the oven to 200°C on the conventional setting.

6. 6

   Shape the pizza

   Cover the work surface generously with flour. Tip the dough onto it, taking care not to knock out the air, and stretch it out. Line a baking tray with baking paper and place the dough on it.

7. 7

   Bake with vegetables

   Spread the vegetables over the dough and bake for 25 minutes.

8. 8

   Melt the cheese

   Take the pizza out after 25 minutes and scatter over the fiordilatte or provola. Return it to the oven for a couple of minutes, just until the cheese has melted.

9. 9

   Slice and serve

   Cut the pizza into slices and serve.

What is vegetable pizza?

Vegetable pizza is a baked pizza topped with cooked vegetables and cheese. This version uses a seven-grain dough and FRoSTA Contorno Ortolano, a prepared vegetable mix, for a colourful, savoury topping.

The recipe follows a home-style approach rather than relying on a thin, quickly baked base: the dough rests for 3 hours, then bakes on a tray. Adding the cheese at the end keeps the bake focused on cooking the base and vegetables first.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 36g protein, 100g carbs, 24g fat.

Most of the carbohydrates come from the seven-grain flour, while the cheese contributes much of the fat and protein. The vegetables add volume and some fibre; serve a slice with a generous side salad or extra vegetables for a more balanced plate.

Building the dough

Yeast and honey: stir them into the water first so they disperse through the dough. Mix in the flour, then add the salt as directed.

Long rest: leave the dough for 3 hours in an oven with the light on. The recipe does not give a dough-size cue, so use the stated time and handle it gently when shaping.

Preparing the vegetable topping

Sautéing: cook the mixed vegetables in a large frying pan with a little olive oil for 7–8 minutes. This step warms and cooks them before they go on the dough.

Cooling: let the vegetables cool before topping the pizza. This makes them easier to spread over the shaped dough.

Shaping without knocking out the air

Floured surface: use plenty of flour on the worktop, as the recipe directs, before tipping out the dough. Stretch it gently so it keeps as much of its air as possible.

Tray transfer: line the baking tray with baking paper before placing the dough on it. This avoids having to move the topped pizza later.

Getting the bake right

First bake: cook the dough with the vegetables for 25 minutes at 200°C on the conventional setting. The recipe does not specify a visual cue for the base, so follow the stated temperature and time.

Cheese finish: add the cubed fiordilatte or provola after the first bake, then return the pizza to the oven for a couple of minutes. Take it out once the cheese has melted.

Serving the pizza

Slice the pizza into portions once the cheese has melted. A crisp green salad or simply dressed vegetables make a fresh side alongside the grain-rich dough and cooked topping.

For easier serving, let the pizza settle briefly after baking, then cut it with a sharp knife or pizza wheel.

Recipe notes & tips

• Measure the water and flour carefully to keep the dough proportions consistent.
• Use a large frying pan so the vegetables can be sautéed without crowding.
• Let the cooked vegetables cool before spreading them over the dough.
• Flour the work surface well, but handle the dough gently as you stretch it.
• Add the cheese only after the 25-minute bake, then watch it closely as it melts.

Variations

• Choose provola: use provola instead of fiordilatte for a different cheese flavour.
• Use seasonal vegetables: swap in a similar mixed vegetable selection and sauté it before topping.
• Add fresh herbs: scatter chopped herbs over the pizza after baking.
• Serve with salad: pair each slice with a crisp green salad for freshness.
• Cut smaller portions: slice the pizza into more pieces for a snack or buffet serving.

Common mistakes to avoid

• Skipping the rest: the recipe calls for a 3-hour rise, so allow that time before shaping.
• Overworking the dough: stretching it too roughly can knock out air; handle it gently.
• Topping with hot vegetables: let them cool first so they are easier to spread.
• Adding cheese too soon: wait until the 25-minute bake is complete, then return the pizza briefly to the oven.
• Leaving the cheese too long: check after a couple of minutes and remove the pizza once it has melted.

How to store

Refrigerate leftover pizza in a covered container for up to 3 days. Reheat in an oven until warmed through; the base may soften slightly after storage.

Frequently asked questions