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Type de plat Main Course, Plat principal, Snack
Cuisine American, Italian

Ingrédients
  

  • 1 batch of pizza dough
  • 400 ml - 13.5 oz. tomato puree
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • 1 pinch Salt to taste
  • 350 g fresh mozzarella shredded
  • 2 red bell peppers roasted, skinned and sliced
  • 8 slices eggplant roasted or (baked with some thym and olive oil in oven 5 min)
  • 4 slices zucchini roasted or (baked with some thym and olive oil in oven 5 min)
  • 7 artichoke hearts marinated in oil, quartered
  • olive oil
  • some black olive skinned and sliced
  • Basilic

Instructions
 

  • Make the pizza dough as per this recipe and keep it to rise.
  • While the dough rests, prepare the toppings: slice and shred the mozzarella.
  • Prepare the tomato base by mixing the tomato purée with the extra virgin olive oil, oregano and salt to taste.
  • When the pizza dough is ready, divide it in 4 smaller balls and roll them with a rolling pin into 4 circles approximately 0.5 cm – ¼ inch thick.
  • Now spread the tomato base on the pizza and bake in a preheated fan forced oven at 180°C – 355°F for 15 minutes.
  • Take them out of the oven and put the mozzarella, eggplant, bell peppers and artichoke hearts on the top. Put back in the oven for 5 minutes to let the cheese melt.
  • When ready, take the pizze out of the oven and drizzle with some extra virgin olive oil.
  • Decorate with fresh basil leaves, cut and enjoy warm!

Notes

If you have a pizza stone like me, you can put the toppings on the pizza straight away (at the same time you put the tomato sauce) as the pizza will cook much faster on the stone (mine takes about 10 minutes) and the cheese will not burn.
Keyword Pizza al tonno, Pizza Ortolana, Pizza Ortolana recipe, vegetarian Pizza, vegetarian Pizza Ortolana