Vegetarian Pizza Recipe

March 15, 2019

Cooking time is approximately 50 minutes

626 calories per serving

Serves 4 people





4 cups bread flour

1 cup water

3 teaspoons brewer's yeast

1 teaspoon of sugar




2 cups porcini mushrooms

4 tomatoes

2 leeks


Grana Padano cheese

extra virgin olive oil







In a stand mixer bowl add the flour, sugar, a pinch of salt and crumbled yeast. While the mixer is running, add water and 2 tablespoons of extra virgin olive oil and beat until dough forms a ball. If the dough is sticky, add more flour, 1 tbs at at a time, until dough comes together into a ball. If too dry, add more water, 1 tbs at a time. Place dough on lightly floured surface and gently knead into a smooth firm ball. When the dough is smooth and elastic, place it to rise in a warm place, covered with a towel, for about 2 hours. 











While the dough is rising, wash the porcini mushrooms with a damp paper towel and cut into strips. Cut leeks into thin rounds. Saute leaks and porcini in pan with a clove of minced garlic, olive oil, salt and pepper. Dice the tomatoes into small pieces and put aside. 


When the dough is done rising, roll it out into a circle. Top the dough with the sauteed porcinis and leeks and then wood fire in a hot Renato Brick oven at 600 degrees F for 3 to 4 minutes. 


Remove from oven. While the pizza is still hot add the diced tomatoes and shave large flakes of the Grana Padano cheese over the top. Finish with a drizzle of olive oil and freshly ground pepper. Serve immediately. 




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