Chicago-Style Pizza
Submitted by thefultons
Homemade vegetarian pizza with a quick-rise yeast dough, soy sauce glaze, fresh vegetables, and low-fat mozzarella. Individual-sized rounds bake up golden and crispy.
YIELD
4 - 6 servingsPREP
30 minCOOK
20 minREADY
50 minThis vegetarian pizza takes a clever detour from the usual tomato sauce route by brushing the dough with a soy sauce, garlic, and Italian herb glaze that adds a savory umami kick.
The quick-rise dough comes together in under an hour, and you divide it into individual rounds so everyone gets their own crispy-edged pie.
Fresh tomato wedges, sliced mushrooms, and green bell pepper pile on top of low-fat mozzarella for a lighter take on pizza night that still satisfies.
Variations
- Add sliced olives, artichoke hearts, or sun-dried tomatoes for a Mediterranean twist.
- Swap the soy sauce glaze for pesto if you prefer a more traditional Italian flavor.
- Use whole wheat flour for half the white flour to add a nuttier taste and extra fiber.
Kitchen Tips
- Roll the dough thin and build up the edges slightly to keep the toppings from sliding off.
- Bake on the lower oven rack for a crispier bottom crust.
Ingredients
Directions
Combine first 3 ingredients in mixing bowl; stir in water and oil to form a ball.
Turn out on lightly floured board; knead 1 minute. Shape dough into ball; place in lightly greased bowl.
Cover; let rise in warm place until doubled, 30 to 40 minutes. Meanwhile, combine next 3 ingredients; set aside.
Punch down dough; divide into 6 equal pieces.
Roll out each piece to circle about 5 inches in diameter; place on lightly oiled baking sheets, building up edges slightly. Brush circles with half of soy sauce mixture; sprinkle with 1 cup cheese.
Divide vegetables between pizzas; brush vegetables with remaining soy sauce mixture.
Top with remaining cheese.
Bake in 450 F. oven 15 to 20 minutes, or until golden.
Makes 4 to 6 servings.
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