[MED] 5 min
[WARM 90°F] 30 min
OVEN 450°F 35 min
1 tablespoon olive oil
8 mushrooms, diced
1 medium zucchini, diced
1 medium bell pepper, diced
1 teaspoon kosher salt
2 cups (250 g) all-purpose flour
¼ cup (30 g) cornmeal
1 teaspoon (4 g) active dry yeast
1 ½ teaspoons sugar
½ cup (120 ml) water
3 tablespoons olive oil
½ teaspoon kosher salt
3 ¼ cups (390 g) shredded mozzarella cheese, divided
300 g tomato sauce (or pizza sauce), thickened
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
30 g grated parmesan cheese
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and add in mushrooms, zucchini, bell pepper with 1 teaspoon of salt. Sauté for about 5 minutes or until the moisture is removed. Set aside and cool.
Combine dry ingredients (flour, cornmeal, dry yeast and sugar) except for salt. Combine water, oil and salt and warm up to 120–130ºF. Then add into the dry mixture and mix well.
Knead for about 5–10 minutes or until dough is smooth and elastic. Place the dough in the pot, cover and proof over [WARM 90°F] for 30 minutes or until almost double in size.
Bring the dough onto a floured surface and stretch into a 13" disc. Lay parchment paper in the pot and place the stretched dough on top. The side should come up about 1½" high.
Cover the bottom of the Crust with 2 cups of shredded cheese. Add sautéed vegetables on top, then add the remaining 1¼ cup of shredded cheese on top. Cover the cheese with thickened tomato sauce and sprinkle oregano, pepper and parmesan cheese on top.
Preheat oven to 450°F and bake uncovered for 35 minutes or until the topping is golden brown and crust is crispy.
Make sure to remove moisture of vegetables by sautéing beforehand. This avoids the crust from getting soggy.
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