Photograph of the finished Pizza ortolana

Italy · Pizza rau củ nướng Ortolana

Pizza ortolana

2 hr Hands-on time + 24 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Dry yeast Dry yeast 0.3 oz
  • Photograph of Canned tomatoes Canned tomatoes 1.3 lb
  • Photograph of Mozzarella Mozzarella 1.1 lb
  • Photograph of Zucchini Zucchini 1.1 lb
  • Photograph of Eggplant Eggplant 1.1 lb
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Italian basil Italian basil 2.8 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Knead the flour with a little yeast, water, and salt, then refrigerate for 24 hours and let it rest for 2 hours.
  2. 2 Cut the zucchini and eggplant into 4 mm slices, then toss with salt for 20 minutes and drain well.
  3. 3 Grill the vegetables on a dry griddle or cast iron pan for 3 minutes on each side before arranging them on the pastry.
  4. 4 Grilling the vegetables beforehand is essential; fresh vegetables release water, making the pancake soggy and not crispy at the bottom.
  5. 5 Press the dough into a disc, leaving a rim, then spread with crushed tomatoes and sprinkle with mozzarella.
  6. 6 Arrange the roasted vegetables on top and bake on the highest heat for 7 minutes, then sprinkle with basil when removed from the oven.

With an appliance

  • Oven 1 hr 50 min

    Replace step 3: spray with vegetable oil, spread on the top rack of the oven at 230 degrees for 10 minutes and flip after 5 minutes; the vegetables will cook evenly, you won't need to constantly monitor the rack but it will lose its smoky flavor, then keep the pizza assembly step as is.

Start cooking