ABOUT THE RECIPE:
Part pizza, part tart, Jazzy Pizza Tart is topped with roasted veggies and baked to perfection.
Makes 4 servings
INGREDIENTS:
TOPPING
1/2 medium head broccoli, cut into bite-size florets
31/2 cups sliced cremini or white button mushrooms
1 sweet red or orange pepper, seeded and thinly sliced
1/2 small onion, diced
3 teaspoons Italian seasoning
1 teaspoon tamari
1 small eggplant, very thinly sliced
1 teaspoon extra-virgin olive oil
11/2 cups prepared marinara, plus more as needed
10 queen olives, sliced (optional)
1 cup shredded vegan cheese, melting variety (optional)
CRUST
21/2 cups whole-wheat flour, plus more as needed
21/2 teaspoons baking powder
1 teaspoon Italian seasoning
3 tablespoons wheat germ
1/4 teaspoon sea salt
1 tablespoon extra-virgin olive oil
11/4 cups filtered or spring water, plus more as needed
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line two 11 x 17 inch rimmed baking sheets with unbleached parchment paper.
Put the broccoli, mushrooms, sweet pepper, onion, 1 teaspoon Italian seasoning, and tamari in a large bowl, and toss to combine. Spread the broccoli mixture in a single layer on one of the prepared baking sheets.
Put the eggplant, olive oil, and 1 teaspoon Italian seasoning in a large bowl and toss gently to coat. Place the eggplant in a single layer on the other prepared baking sheet. Put the 2 sheets of vegetables in the oven and bake for 10 minutes, or until crisp-tender. Remove and cool slightly while preparing the dough.
To make the crust, put the flour, baking powder, 1 teaspoon Italian seasoning, wheat germ, and salt in a large mixing bowl and stir with a dry whisk to combine. Add the olive oil and water, and mix with a spoon until incorporated. If the dough is too wet to form into a ball, add more flour, 1 tablespoon at a time, until the dough holds together easily. If the dough is too dry to form into a ball, add more water, 1 tablespoon at a time, until the dough holds together easily. Form the dough into a ball and knead for 1 minute. (Add a bit more water, 1 teaspoon at a time, if the dough seems too stiff to roll out.)
Lightly dust a wooden board or clean, nonporous work surface. Divide the dough in half and place one half on the prepared work surface. Roll out the dough into an approximately 6 x 9 inch rectangle. Place the rolled-out dough on a clean, nonstick 11 x 17 inch rimmed baking sheet. Press in an even layer to fill half of the baking sheet, rolling the edges inward to make a crust. Repeat with the remaining dough on the other half of the same baking sheet, pressing the two halves together to form a large pizza crust. Spread 11/2 cups of marinara in a thin, even layer over the crust, adding more marinara if needed to cover the entire crust. Arrange the partially roasted vegetables over the sauce. Sprinkle the olives (if using) over the vegetables. Sprinkle 1 teaspoon Italian seasoning over the top.
Bake for 20 to 25 minutes, until the crust is just beginning to crisp. Top with the vegan cheese (if using). Bake for an additional 5 to 10 minutes or until the vegetables are soft, the vegan cheese has melted, and the bottom of the crust is crisp and golden.
Put the baking sheet on a wire rack and cool for 6 to 8 minutes. Cut into squares and serve warm.
Ingredients
Directions
ABOUT THE RECIPE:
Part pizza, part tart, Jazzy Pizza Tart is topped with roasted veggies and baked to perfection.
Makes 4 servings
INGREDIENTS:
TOPPING
1/2 medium head broccoli, cut into bite-size florets
31/2 cups sliced cremini or white button mushrooms
1 sweet red or orange pepper, seeded and thinly sliced
1/2 small onion, diced
3 teaspoons Italian seasoning
1 teaspoon tamari
1 small eggplant, very thinly sliced
1 teaspoon extra-virgin olive oil
11/2 cups prepared marinara, plus more as needed
10 queen olives, sliced (optional)
1 cup shredded vegan cheese, melting variety (optional)
CRUST
21/2 cups whole-wheat flour, plus more as needed
21/2 teaspoons baking powder
1 teaspoon Italian seasoning
3 tablespoons wheat germ
1/4 teaspoon sea salt
1 tablespoon extra-virgin olive oil
11/4 cups filtered or spring water, plus more as needed
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line two 11 x 17 inch rimmed baking sheets with unbleached parchment paper.
Put the broccoli, mushrooms, sweet pepper, onion, 1 teaspoon Italian seasoning, and tamari in a large bowl, and toss to combine. Spread the broccoli mixture in a single layer on one of the prepared baking sheets.
Put the eggplant, olive oil, and 1 teaspoon Italian seasoning in a large bowl and toss gently to coat. Place the eggplant in a single layer on the other prepared baking sheet. Put the 2 sheets of vegetables in the oven and bake for 10 minutes, or until crisp-tender. Remove and cool slightly while preparing the dough.
To make the crust, put the flour, baking powder, 1 teaspoon Italian seasoning, wheat germ, and salt in a large mixing bowl and stir with a dry whisk to combine. Add the olive oil and water, and mix with a spoon until incorporated. If the dough is too wet to form into a ball, add more flour, 1 tablespoon at a time, until the dough holds together easily. If the dough is too dry to form into a ball, add more water, 1 tablespoon at a time, until the dough holds together easily. Form the dough into a ball and knead for 1 minute. (Add a bit more water, 1 teaspoon at a time, if the dough seems too stiff to roll out.)
Lightly dust a wooden board or clean, nonporous work surface. Divide the dough in half and place one half on the prepared work surface. Roll out the dough into an approximately 6 x 9 inch rectangle. Place the rolled-out dough on a clean, nonstick 11 x 17 inch rimmed baking sheet. Press in an even layer to fill half of the baking sheet, rolling the edges inward to make a crust. Repeat with the remaining dough on the other half of the same baking sheet, pressing the two halves together to form a large pizza crust. Spread 11/2 cups of marinara in a thin, even layer over the crust, adding more marinara if needed to cover the entire crust. Arrange the partially roasted vegetables over the sauce. Sprinkle the olives (if using) over the vegetables. Sprinkle 1 teaspoon Italian seasoning over the top.
Bake for 20 to 25 minutes, until the crust is just beginning to crisp. Top with the vegan cheese (if using). Bake for an additional 5 to 10 minutes or until the vegetables are soft, the vegan cheese has melted, and the bottom of the crust is crisp and golden.
Put the baking sheet on a wire rack and cool for 6 to 8 minutes. Cut into squares and serve warm.
