Rustic Vegetable Pizza
I absolutely love homemade pizzas. There is nothing better than homemade crispy, crunchy crust, endless toppings, and gooey melted cheese. The crust is like a blank canvas awaiting your imagination!
Last night I had a bunch of left over greens and mushrooms in the fridge; and then found some deliciously vine ripened tomatoes but wasn’t really feeling like a sauce. So I made a spicy garlic infused oil to brush over the crust. So good. I also found homemade pizza crust at an Italian deli, can’t go wrong. You can always make it if you have time but otherwise just try to use the best one you can find. It’s also kind of fun to make different shapes with the crust, so have fun with it!
Ingredients
- 1 pizza crust
- 2 tbsp. fine cornmeal
- Spicy Garlic infused oil (recipe follows)
- 2 vine ripened tomatoes, sliced
- 1 1/2 cups kale, chopped
- 1 1/2 cups arugula
- 1 cup crimini mushrooms, sliced
- Shaved Parmesan Reggiano
- 6-8 basil leaves
- Drizzle white truffle oil
Directions
Pre-heat oven to 425 degrees F.
Roll out the pizza crust to desired thickness. Sprinkle the cornmeal on baking sheet or pizza stone. Roll crust onto baking sheet, or pizza stone. Prick the dough with a fork to release the air bubbles. Brush the entire crust with infused oil and sprinkle thyme on top. Then pre bake the crust for 10 minutes. After pre-baked start loading on all the toppings starting with the roasted garlic from the oil, greens, mushrooms, tomatoes and shave the parmesan on the top. Bake again for about 8-10 minutes just until tomatoes are tender and cheese is melted and golden. When finished top with basil leaves and drizzle the white truffle oil over the top. Slice and enjoy. Buon Appetito!
Spicy Garlic infused oil
Ingredients
1/2 cup extra virgin olive oil
pinch of red pepper flakes
3-4 whole garlic cloves
1 tsp. thyme
Directions
Place all ingredients into small sauté pan and heat over medium heat just until the garlic starts to turn golden, about 5-6 minutes.