Harvest Vegetable Pizza with Garlic Aioli Sauce, takes sweet colorful cherry tomatoes, kale, zucchini, summer zucchini squash, and onions, with a base of garlic aioli and a superb homemade crust and you have a winner of a pizza perfect to highlight the Fall harvest season. Plus, it tastes great! I know because I ate 4 pieces to be exact, lol!
Homemade Pizza Dough:
- 500 g farina 00 (or unbleached all-purpose, or better, a mix of the two)
- 300 ml water, at room temperature
- 5 g fresh yeast (2 g dried yeast)
- pinch of sugar
- 35 g extra virgin olive oil
- 10 g sea salt
- 4 Tbsp olive oil mayo
- 1 clove garlic minced finely
- 1 1/2 cups hand broken fresh kale
- 2 baby zucchini, cut into rounds
- 1 baby summer squash zucchini, cut into rounds
- 1 clove garlic
- 2 Tbsp olive oil
- 1/4 yellow onion, thinly sliced
- 4–6 multi colored cherry tomatoes, sliced into rounds
- 1/2 cup grated Swiss Gruyère
- pinch of salt, pepper, mild red chili powder
- In a small bowl, add half of the water, the fresh yeast, and a pinch of sugar. Let dissolve.
- In the bowl of a food processor, add the flour, the water/yeast mixture and start mixing on low. Add the salt, then slowly add the rest of the water, and keep mixing. Lastly, slowly, add the oil and mix until the dough pulls away from the sides of the food processor and starts to form a ball.
- Take it out of the food processor and put it onto a floured work surface. Knead it for a few minutes until smooth and elastic. Form it into a ball, cover it with a bowl and let it rest for 10 minutes.
- Once rested, give the dough a small fold: stretch the ends to form a rectangle, take the outer ends and fold into the center, turn it 90 degrees and do the same. Then, form it back into a ball. Transfer the ball of dough into a bowl, cover with cling wrap (better if you oil the plastic so it doesn’t stick to the dough when it rises).
- Transfer the bowl to the oven (turned off) with the light on and let it rest for a few hours (2-3) until doubled in size.
- When the dough is ready, divide into 2 or 3 even pieces and take each piece and shape into a circle using your hands. Oil a 12-inch round pizza pan and stretch dough until it fills the pan with a nice border. Repeat this with the other dough and set pizza crusts aside. If not using all dough balls, see notes.
- Preheat the oven to 425° F.
- In a ramekin blend with a small whisk mayo and garlic, set aside.
- In a medium sauce pan heat up olive oil, toss in garlic whole, onion, zucchini, and summer squash zucchini, saute for about 5 minutes.
- Add in kale, add seasoning and chili powder and keep sauteing for another 5 minutes or until kale is slightly wilted. Take off heat, remove garlic, and set aside.
- Oil a 12-inch pizza pan and stretch dough to fit.
- Spread garlic aioli onto surface of pizza. Place zucchini, onions and kale evenly throughout.
- Add cherry tomato rounds. Sprinkle with grated Gruyère, and finish with a drizzle of e.v.o. oil.
- Place in oven on middle shelf and bake for 10-12 minutes or until edges start to turn golden and cheese is melted.
- Take out of oven and cut.
- Ready to serve.
- You can also do this pizza on a pizza stone in your barbecue or oven, just watch cook times as the stone is quite hot and will cook the pizza quicker. Remember to dust the paddle with cornmeal or semolina so you can slide the dough onto the stone.
- The pizza dough recipe will make 2 thicker 12-inch crusts or 3 thin 12-inch crusts.
- If you are only going to use one, divide dough into two or three balls and freeze the ones you are not going to use individually in plastic wrap and then in a zip lock freezer bag.
- When using the frozen pizza dough, place the dough ball in a floured or lightly oiled bowl and store covered in a warm place but not in a heated oven. It takes 3-4 hours and it will rise, ready to use again.
- The prep time does not include the making and proofing time of the homemade dough, allow 2-3 hours for this.
- Get the children and guests, if you have, involved in making pizza, it is a fun way to prepare food!