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Pizza Verdure & Crudo

If you like vegetables, you’ll love this pizza. The bell pepper, courgettes and aubergines are first given wonderful grilling stripes before topping the pizza. The vegetables then gain depth from the addition of wonderful Parmesan and buttery, soft mozzarella…

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  • 1 persons
  • 110 min.
  • Main dish
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Recipes from Oil & Vinegar

  • Ingredients pizza base

    • 500 g Flour for Pizza (Farina per Pizza)
    • 1 tsp. salt
    • 7 g dried yeast or 25 g fresh yeast
    • 300 ml lukewarm water
    • 4 Tbsps. Bonsecco Olive Oil

    Ingredients Verdure & Crudo

    • Crema di Peperoni
    • 2 tsps. Pizza herb mix (Erbe miste per Pizza)
    • Basil & Garlic Seasoning
    • 200 g grated mozzarella or other cheese
    • 8 slices of Parma ham
    • 1 red, sweet bell pepper
    • 1 courgette
    • 1 aubergine
    • Bonsecco Olive Oil
    • Salt
    • Pepper

  • Preparation

    Preparing the pizza base:

    • Dissolve the yeast in the water and mix this into the pizza flour with the salt. Add olive oil and knead into a dough. Allow to rise under a damp dish towel for 90 minutes.

    Preparing the Verdure & Crudo:

    • Heat a grill pan. Cut the sweet bell pepper into strips and the aubergine and courgette into slices. Drizzle the vegetables with olive oil, add salt and pepper and then cook them in the grill pan until nice grilling marks appear. Pre-heat the oven to 225 °C. Roll out the pizza dough thinly and place this on a pizza stone or a baking tray. Spread a thin layer of Crema di peperoni on the base. Then sprinkle on grated mozzarella or other cheese and the Erbe miste per pizza. Arrange the Parma ham and the grilled vegetables on top. Finally sprinkle with basil & garlic seasoning. Cook the pizza in the oven until the base is golden brown and crispy. This should take 5 to 10 minutes depending on your oven.
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