Vegetable & Walnut Pizza

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 (6-in.) pizzas

Pepperoni may be the number one pizza topping, but pizza concepts must offer a couple of meatless topping options for the increasing numbers of vegans and vegetarians—and those who just want a lighter pizza option. Chef and cookbook author Mollie Katzen has long been a vegetable advocate and knows how to coax the most flavor out of ingredients like cauliflower and bell peppers.

Ingredients

1 cup wrist-temperature water
1 package (2 tsp.) active dry yeast
Pinch sugar
1/2 tsp. salt
1 tbsp. olive oil (plus extra for the bowl)
3 cups unbleached white flour (1/4 cup may be whole wheat or rye)
Extra flour for kneading
Cornmeal
Thin slices mozzarella cheese
Thinly sliced red onions
Mushroom slices
Sliced bell pepper
Cauliflowerets
Broccoli florets
Canned artichoke hearts, drained, and sliced
Olives, pitted and sliced
Ripe tomato slices
Grated Parmesan or Pecorino cheese
Chopped walnuts 

Steps

  1. Place water in large bowl, sprinkle in yeast and sugar and stir to dissolve. Let stand 5 min., or until it begins to bubble.
  2. Stir in salt, oil, and 1 cup flour. Beat for several minutes with a wooden spoon.
  3. Add remaining flour, 1/2 cup at a time, mixing after each addition. The dough will be soft, but should not be sticky.
  4. Turn out onto a floured surface, and knead for several minutes. Place in an oiled bowl, cover with plastic wrap, and let it rise until doubled in bulk. This will take about 1 hr.
  5. Punch down dough; return to floured surface. Divide dough into 4 equal parts, knead each for a few minutes. Let dough rest about 10 min.
  6. Stretch each ball into a 6-in. circle. Sprinkle two baking trays with cornmeal, and place two circles on each. Meanwhile, preheat oven to 500°F. Top each pizza with any combination of toppings, making sure walnuts are on top to toast.
  7. Bake in lower half of oven 10 to 12 min., or until edges are crispy and brown. Serve immediately. 
Source: Photo and recipe courtesy of California Walnuts

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources