| Cuisine: Italian | Type: Pizza | Serves: 1 pizza |
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Source:
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Rick & Lynne |
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Attributes:
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Book |
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Comments:
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We had leftover sauce from the Pasta with Spicy 'Njuda-Tomato Sauce recipe elsewhere in this cookbook. So, we decided to use that as the base of a vegetarian pizza--using veggies leftover from other meals. It turned out so good that it made its way into this collection of memorable meals of 2025. As with any pizza, resist the temptation to overload it. You don't need a lot of any of the ingredients. |
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Serving Suggestions:
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Top the cooked pizza with some red pepper flakes and grated Parmesan, but be aware it can be spicy. |
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Ingredients:
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1 pizza dough ball, fresh or thawed from frozen Enough of the 'njuda sauce from the Ziti recipe to lightly coat the stretched dough Sautéed mushrooms Hungarian wax pepper, we've also used yellow banana peppers which are a bit spicier, sliced Red onion, thinlly sliced Sweet and tangy red pepper drops (Delallo brand), you can find these in the pickle section of your grocery store Mozzarella, fresh, torn Pecorino Romano cheese, grated |
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Instructions:
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1. Sauté a few mushrooms. Just cook sliced mushrooms in a little bit of butter or oil until they lose their moisture and just start to caramelize. 2. Preheat your pizza oven or kitchen oven with a pizza stone to very hot. 3. Stretch the dough into a 12- to 14-inch round. Move the dough onto a pizza peel lightly coated with white rice flour, the best "launching" lubricant we've found, 4. Top the pizza dough with a light coating of the 'nduja sauce. Then sprinkle on the mushrooms, sliced peppers, red onion, red papper drops, mozzarella, and Pecorino Romano. 5. Cook the pizza, turning a couple of times for even cooking. It won't take long. 6, Slice and enjoy! |
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Related recipes:
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None |
2025-11-27