Pizza Vanegas
Photo: Lgvanegas at English Wikibooks, Public domain
Pizza Vanegas is a homemade pepperoni and vegetable pizza that makes two crusts from one batch of dough. The base is par-baked with sauce, onion and red pepper before the cheese, pepperoni and mushrooms go on, so the crust sets properly and the toppings do not stew. Keep the mushrooms dry so they do not water the pizza, and freeze the second dough ball if you only need one.
Instructions
Stir the yeast and sugar into the cup of warm water until dissolved. The water should be warm, not boiling, because hot water kills the yeast.
Mix 3 cups of the flour with the olive oil, 1 tsp of salt and the yeast mixture. Knead for 15 minutes, adding more flour as needed until the dough is no longer very sticky.
Rub about 1 tsp of oil over the dough and put it in a large bowl. Cover with plastic wrap and leave it for 45 minutes, until it has doubled in size.
While the dough rises, heat the oven to 350°F / 175°C and let it heat for at least 30 minutes.
Press the risen dough down gently to knock out the air bubbles, then cut it into 2 pieces. If you want to save one, the dough can be frozen for up to a month.
Roll each piece into a round crust. Spread half a can of pizza sauce on each, then scatter over the onion, red pepper, salt, oregano and black pepper.
Bake for 10 minutes, then take the pizzas out and add the mozzarella, pepperoni and mushrooms.
Return them to the oven and bake until the cheese has melted. Cut each pizza into eight slices and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
