I’ve been wanting to include a pizza recipe made from scratch on my blog for a long time. Why? Because I can eat pizza everyday! Is there any foods or beverage that you can eat or drink everyday? For me, it's pizza and coffee.
I've been going back and forth on whether I should include a pizza recipe because it breaks a few of the rules that I have on the site - 30 minutes or less and fewer than 10 ingredients (mostly that is).
Admittedly, I have been breaking these rules as of late, but one thing is true: all the recipes are easy and instructions are straight-forward, so prepping the ingredients is pretty quick (at most 30 minutes), and the majority of the total time is waiting for the food to bake, cook, or roast.
The good news is that this pizza is so versatile that it includes mini recipes within:
- a quick and simple pizza dough recipe,
- sautéed mushrooms and leeks,
- an easy method to bake the pizza,
- and how to reduce balsamic vinegar to make a thick balsamic reduction.
All these mini recipes with the instructions and tips can be applied to so many different recipes, especially the pizza dough. Think of all the pizza that you can make or all the pizza topping possibilities. Also think about simply serving the sautéed mushrooms and leeks as a great vegan side dish. The balsamic reduction is also amazing on salads, appetizers, meats, and even on desserts!
Let’s breakdown what’s in this delicious vegetarian pizza!
- Simple crust: Thin crust that’s crispy and lightly browned on the outside and soft and chewy on the inside.
- Cremini (aka crimini) mushrooms: Coffee-brown in colour with earthy, deep savoury flavours and a meaty texture.
- Leeks: The light green to white edible part of this vegetable taste like a sweeter, more mellow onion.
- Cheese: Two types of cheese in this pizza: parmesan (Parmigiano-Reggiano is preferred), which is rich in umami flavours (a little nutty and sweet too), and fresh mozzarella, which is soft, milky, mild in flavour, and perfectly melty.
- Balsamic vinegar: When reduced in a saucepan, it becomes thick and full flavoured with sweet, tangy, and sour notes.
- Basil: It’s fresh, slightly sweet, herbaceous, and aromatic.
- Extras: Salt (and black pepper) enhances the flavours of the other ingredients, the red pepper flakes adds a little spicy heat, and the dried oregano is woody and robust.
I hope you like this one! Let me know if you have any questions or comments below. If you make it, please send a message or picture to any of my social media.
Combine the pizza dough ingredients according the "Instructions" listed below.
Cover and let the dough rise (proof) for 30 minutes at room temperature (or warm place like the oven).
As the dough rises, saute the leek and mushrooms until tender and liquid is evaporated.
Balsamic vinegar is reduced in a small saucepan until it is thick but pourable.
Dough is flattened into a crust and the toppings are added right on a parchment paper-lined baking sheet. Bake for 15-20 minutes (turning the sheet around once) until the crust is cooked through and the cheese is melted. No pizza stone or pizza pan required!
After the pizza is ready, top the hot pizza with more salt and pepper, fresh basil, dried oregano and red pepper flakes if you like! Drizzle with as much balsamic reduction as you want.
What other toppings would you add?