This hearty vegetarian pizza is a delightful fusion of classic Italian flavors and Mediterranean ingredients. Perfect for casual gatherings or a cozy night in, it combines the rich, creamy mozzarella with tangy Asiago and sharp pecorino cheeses, all atop a crispy crust loaded with roasted red peppers, artichokes, and thinly sliced onions. The result is a pizza that’s both comforting and flavorful, making it an ideal choice for any occasion.
Ingredients You Will Need
- 1 pound pizza dough
- Cornmeal (for the baking sheet)
- 1 cup shredded low-moisture part-skim mozzarella cheese
- ½ cup shredded Asiago cheese
- ½ cup shredded pecorino cheese (use the large holes of a box grater)
- ⅔ cup pizza sauce
- ½ small red onion (thinly sliced)
- 2 jarred roasted red peppers (drained, patted dry, and thinly sliced)
- 1 can artichoke hearts (drained, patted dry, and quartered or coarsely chopped)
- 1 jalapeño pepper (thinly sliced, optional)
- Extra-virgin olive oil (for drizzling)
- Red pepper flakes (optional)
- Fresh basil leaves
Ingredient Notes & Smart Tips
Pizza dough: Ensure the pizza dough is at room temperature for about an hour before stretching. This allows it to relax and become more pliable, making it easier to handle.
Cheeses: For best results, use fresh, high-quality cheeses. Asiago should be a sharp, nutty variety, while pecorino adds a distinct tanginess. If you can’t find pecorino, Parmesan or Pecorino Romano are good substitutes.
Roasted red peppers: Choose peppers that have been roasted and peeled to ensure they’re smooth and free of any tough skin. Patting them dry before slicing helps prevent excess moisture from affecting the texture of your pizza.
Artichoke hearts: Look for artichokes packed in olive oil or brine, as these will be less watery than canned ones in water. Drain and pat them dry to avoid a soggy pizza base.
Step-by-Step Cooking Instructions
- Begin by preparing the pizza dough according to your recipe instructions. If using store-bought dough, let it sit at room temperature for about an hour before stretching. This allows the yeast to activate fully, ensuring a more flavorful crust. Once ready, gently stretch the dough into a large oval shape and place it on a baking sheet lined with cornmeal. The cornmeal prevents sticking and helps create a nice, crispy base.
- In a small bowl, mix together 1 cup of shredded low-moisture part-skim mozzarella cheese, ½ cup of shredded Asiago cheese, and ½ cup of grated pecorino cheese (use the large holes of a box grater for the best texture). This combination creates a rich, layered flavor that complements the other ingredients. Spread ⅔ cup of pizza sauce evenly over the dough, ensuring it covers the entire surface but leaving a small border around the edges to prevent the crust from becoming too soggy.
Extra Cooking Tips for Better Results
- Preheat your oven to its highest temperature setting (500°F or as high as possible). This ensures that the pizza cooks quickly and develops a crispy, golden-brown crust.
- Use a baking stone if you have one. It helps distribute heat evenly and creates an authentic brick-oven effect.
- Drizzle olive oil generously over the toppings to enhance their flavor and add moisture.
Serving Suggestions
Serve this pizza hot with a side of garlic bread or a simple green salad for a complete meal. The combination of creamy mozzarella, tangy Asiago, and sharp pecorino creates a balanced and satisfying taste experience.
Storage and Make-Ahead Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. For best results, reheat slices in the oven or microwave until warmed through. This pizza is also freezer-friendly; wrap it tightly in plastic wrap and aluminum foil before freezing for up to two months.
Recipe Variations & Substitutions
Add more vegetables: Feel free to add other vegetables such as mushrooms, bell peppers, or zucchini slices to the pizza. Just make sure they’re well-drained and thinly sliced to ensure even cooking.
Change the cheese: Experiment with different cheese combinations like adding a sprinkle of feta or goat cheese for a tangy twist. Alternatively, use a mix of mozzarella and provolone for a milder flavor profile.
Adjust spice level: For those who enjoy a bit of heat, add more red pepper flakes to the pizza before baking or sprinkle them on top after removing from the oven. Alternatively, use a milder pepper like Anaheim if you prefer less spiciness.
Frequently Asked Questions (FAQ)
Q: Can I use pre-cooked artichoke hearts?
A: Yes, you can use pre-cooked artichoke hearts. However, make sure they are well-drained and patted dry to prevent the pizza from becoming too soggy.
Q: How do I choose a good pizza dough?
A: Look for a dough that’s elastic and slightly sticky but not overly wet. It should be easy to stretch without breaking. If using store-bought, ensure it’s fresh and has no off odors or signs of spoilage.
Q: Can I use different types of cheese?
A: Absolutely! You can substitute the Asiago with Parmesan or Pecorino Romano for a similar flavor. For pecorino, you could also try using a mild cheddar or even a blue cheese for a bolder taste.
Q: How do I know when the pizza is done?
A: The pizza is ready when the crust is golden brown and slightly crispy around the edges. The cheese should be melted and bubbly, and the toppings should be heated through but not burnt. Keep an eye on it towards the end of baking to avoid overcooking.