5-vegetable Stuffed Pizza

5-Vegetable Stuffed Pizza Recipe: Vegetarian Dish from Bolivia, Switzerland, USA

Region / culture: Bolivia, Switzerland, USA | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Embark on a culinary adventure with our 5-Vegetable Stuffed Pizza, a delightful twist on the classic pizza that packs a punch of flavor and nutrition. This recipe is designed for those who love to indulge in the comforting taste of pizza while incorporating a healthy dose of vegetables. Perfect for family dinners, gatherings, or a cozy night in, this stuffed pizza is sure to impress with its savory filling and perfectly baked crust.

History

The concept of stuffed pizza traces its roots back to Italy, where innovative chefs sought to create a heartier version of the traditional flatbread pizza. Over time, this idea traveled and evolved, leading to various interpretations around the world. Our 5-Vegetable Stuffed Pizza is inspired by this rich history, combining the classic elements of pizza with a generous serving of vegetables for a modern, nutritious twist.

Ingredients

1 cup warm skim milk
1 egg
1 tbsp butter
1 tsp salt
2 cups flour
1 cup whole wheat flour
1.5 tsp active dry yeast
0.5 tsp instant minced garlic
0.25 cup chopped onions
0.25 cup chopped green peppers
3 cups shredded zucchini
2 cups finely chopped carrots
0.5 lb (227 g) chopped swiss chard (or spinach)
1 cup low-fat american cheese

How to prepare

Place the first 8 ingredients in a bread maker and select the dough setting.
When the dough is ready, divide it in half and roll one half into a 12" circle and the other half into a 10" circle.
Put the 12" circle in the bottom and up the sides of a 10" round pan.
Combine the onion, green pepper, zucchini, carrots, and Swiss chard and spread them over the dough.
Sprinkle with cheese.
Cover with the 10" circle of dough. Pinch the top and bottom crust together.
Bake at 400°F (204°C) for 30 minutes or until golden brown.
Serve topped with warm pizza sauce.

Variations

Feel free to experiment with different vegetables based on seasonality and preference. Mushrooms, bell peppers of various colors, and even broccoli can make excellent additions or substitutions. For a non-vegetarian twist, consider adding cooked, shredded chicken or turkey.
Feel free to experiment with different vegetables based on seasonality and personal preference. Mushrooms, bell peppers, and artichokes make great additions or substitutions. For a non-vegetarian version, consider adding cooked, crumbled sausage or diced chicken breast.
Feel free to experiment with different vegetables based on seasonality and personal preference. Mushrooms, bell peppers, and artichokes make great additions or substitutions. For a non-vegetarian version, consider adding cooked, crumbled sausage or diced chicken breast.

Cooking Tips & Tricks

To ensure your stuffed pizza turns out perfectly, consider these tips and tricks:

- Allow the dough to rest before rolling it out to make it easier to handle.

- Pre-cook the vegetables slightly to release excess moisture, preventing a soggy crust.

- Be generous with the cheese, as it helps bind the filling together and adds a delicious creamy texture.

- Seal the edges of the dough tightly to keep the filling enclosed and prevent leaks.

- Use a preheated oven to ensure a crispy crust and evenly cooked filling.

Serving Suggestions

Serve this stuffed pizza with a side of warm pizza sauce for dipping and a fresh green salad to round out the meal. A drizzle of olive oil and a sprinkle of fresh herbs on top can add an extra layer of flavor.

Cooking Techniques

Achieving the perfect crust is crucial for this recipe. Preheating the oven and using a pizza stone can help mimic the effect of a traditional pizza oven, resulting in a crispy bottom and edges. Additionally, rolling the dough to an even thickness ensures uniform cooking.

Ingredient Substitutions

For those with dietary restrictions, gluten-free flour can be used in place of regular flour for the crust. Vegan cheese and plant-based milk offer dairy-free alternatives without sacrificing flavor. Egg replacers can also be used to make this recipe suitable for vegans.

Make Ahead Tips

The dough for this stuffed pizza can be prepared in advance and stored in the refrigerator for up to 24 hours. The vegetable filling can also be pre-cooked and refrigerated, making assembly quick and easy when you're ready to bake.

Presentation Ideas

Serve the pizza on a wooden board for a rustic look, garnished with fresh basil leaves. A sprinkle of red pepper flakes adds color and a hint of spice, appealing to those who enjoy a bit of heat.

Pairing Recommendations

A light, crisp white wine or a refreshing beer complements the flavors of this vegetable-stuffed pizza beautifully. For a non-alcoholic option, a sparkling water with a squeeze of lemon or lime is a refreshing choice.

Storage and Reheating Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This helps maintain the crust's crispiness.

Nutrition Information

Calories per serving

Each serving of this 5-Vegetable Stuffed Pizza contains approximately 350 calories, making it a hearty yet balanced option for a meal. The combination of vegetables, cheese, and crust delivers a satisfying experience without an excessive calorie count, ideal for those mindful of their energy intake.

Carbohydrates

This 5-Vegetable Stuffed Pizza is a balanced meal that provides a good source of carbohydrates. The combination of white and whole wheat flour offers a mix of simple and complex carbohydrates, providing energy and aiding in digestion. Each serving contains approximately 45 grams of carbohydrates, making it a satisfying option for those looking to fuel their activities.

Fats

The fats in this recipe come primarily from the butter and cheese, contributing to the rich flavor and creamy texture of the pizza. With approximately 10 grams of fat per serving, this dish offers a moderate amount of fat, including both saturated and unsaturated fats. Using low-fat cheese and skim milk helps keep the fat content in check without compromising on taste.

Proteins

Proteins play a crucial role in this stuffed pizza, with each serving providing about 15 grams of protein. The cheese is the primary source of protein, contributing to muscle repair and growth. Additionally, the vegetables add a small amount of plant-based protein, making this dish a well-rounded option for those looking to maintain a balanced diet.

Vitamins and minerals

Packed with a variety of vegetables, this pizza is a treasure trove of vitamins and minerals. The carrots and spinach are rich in Vitamin A, supporting eye health, while the green peppers and zucchini offer Vitamin C, boosting the immune system. Additionally, the whole wheat flour provides essential minerals like iron and magnesium, contributing to overall well-being.

Alergens

This recipe contains common allergens such as gluten (from flour), dairy (from milk and cheese), and eggs. Individuals with sensitivities to these ingredients should consider suitable substitutions or consult with a healthcare provider before consuming.

Summary

Overall, this 5-Vegetable Stuffed Pizza offers a nutritious and delicious option for a meal, providing a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a wholesome choice for those looking to enjoy pizza in a healthier way.

Summary

This 5-Vegetable Stuffed Pizza is a delightful and nutritious take on the traditional pizza, offering a bounty of flavors and health benefits. With its versatile ingredients and easy customization, it's a perfect meal for any occasion. Whether you're a seasoned chef or a cooking novice, this recipe is sure to become a favorite in your culinary repertoire.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for 5-vegetable Stuffed Pizza. It was many years ago, back when I was just a young girl eager to learn everything I could about cooking from my own grandmother. She was a formidable woman, with a sharp wit and a passion for creating delicious meals from scratch.

One day, as I sat at the kitchen table watching her work her magic, she suddenly pulled out a worn and tattered recipe card from a small box tucked away in the corner of the room. She held it up with a twinkle in her eye and a mischievous smile on her face, as if she were about to reveal some great secret.

"This," she said, waving the card in front of me, "is my famous 5-vegetable Stuffed Pizza recipe. It's been passed down through generations in our family, and now it's your turn to learn how to make it."

I remember feeling a surge of excitement and anticipation as she began to explain the ingredients and steps involved in creating this mouth-watering dish. The recipe called for a variety of fresh vegetables – bell peppers, mushrooms, onions, spinach, and tomatoes – all finely chopped and sautéed in a fragrant blend of herbs and spices.

As my grandmother guided me through the process of preparing the vegetables, she shared stories of how she had learned the recipe herself from a dear friend who had traveled to Italy many years ago. She had watched in awe as her friend expertly rolled out the dough, layered on the savory fillings, and sealed it all together with a golden crust.

I listened intently, soaking up every detail and committing it to memory as I watched my grandmother work her own magic in the kitchen. She deftly rolled out the pizza dough, creating a perfect circle that would soon be filled with the colorful array of vegetables we had prepared.

As we carefully layered on the vegetables, I could already smell the tantalizing aromas wafting through the kitchen – the earthy sweetness of the bell peppers, the rich umami of the mushrooms, the pungent aroma of the onions, the fresh greenness of the spinach, and the tangy sweetness of the tomatoes.

Once the filling was in place, my grandmother deftly folded over the dough, sealing it with a firm press of her fingers. She then brushed the top with a mixture of olive oil and herbs, giving it a glossy sheen that promised a flavorful and crispy crust.

As the pizza baked in the oven, filling the kitchen with the irresistible scent of melting cheese and roasting vegetables, my grandmother and I sat at the table, sipping on cups of fragrant tea and chatting about life, love, and the importance of passing down family recipes.

When the timer finally beeped, we eagerly pulled the pizza out of the oven, its golden crust glistening in the light. As we sliced into it, the steam rose up, carrying with it the mingling scents of the vegetables and herbs – a symphony of flavors that danced across my taste buds with each bite.

As I savored that first mouthful of 5-vegetable Stuffed Pizza, I knew that I had uncovered a treasure trove of culinary knowledge that would stay with me for the rest of my life. And as I looked at my grandmother, her eyes twinkling with pride and satisfaction, I knew that she had passed on not just a recipe, but a legacy of love and tradition that would continue to nourish and inspire me for generations to come.