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Mains, Vegetarian

Market vegetable pizza

Market vegetable pizza
Los Angeles Times

This time of year, a chef in a farmers market is like a kid in a candy store. Among all the stands overflowing with gorgeous produce, chefs' eyes -- and often their arms -- grow as wide as their imaginations. ... Read more

Total time: 1 hour, 40 minutes | Serves 8

Pizza dough

  • 1 (1/4 ounce) package active dry yeast
  • 1 cup warm water (100 to 110 degrees)
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil, plus 1 teaspoon
  • 3 cups flour
  • 1 teaspoon salt

Step 1In a small bowl, dissolve the yeast in the warm water and honey. Let sit in a warm spot for 10 minutes until the yeast becomes active. Stir in 1 tablespoon olive oil.

Step 2Combine the flour and salt in a food processor. Add the yeast mixture and pulse to combine. Process until the dough forms a ball and becomes smooth and elastic, about 1 1/2 to 2 minutes.

Step 3Use the remaining teaspoon of oil to lightly oil a large bowl. Place the dough in the oiled bowl and cover with plastic wrap. Let rise in a warm place for 30 minutes. Divide into 4 balls.


  • Pizza dough
  • Cornmeal for dusting
  • 12 to 16 baby zucchini, sliced on the diagonal lengthwise into 1/8 -inch thick pieces
  • 1 pound baby Sungold tomatoes (about 48), halved
  • 16 red spring onions, ends trimmed; using 3 to 4 inches of the white and pale green part of onion, cut into several thin, lengthwise slices
  • 1/2 to 3/4 cup fresh marjoram leaves
  • 8 ounces feta cheese, crumbled
  • 8 ounces fresh mozzarella cheese, shredded

Step 1Place a pizza stone (if using) on the middle rack of the oven and heat the oven to 500 degrees. Roll out 1 ball of dough on a lightly floured work surface to a 10- to 11-inch circle.

Step 2Sprinkle a pizza peel or pizza pan with cornmeal, then place pizza dough on it. Sprinkle one-fourth of the mozzarella onto the dough, then add one-fourth of the zucchini, tomatoes, onions, feta and marjoram. Sprinkle with salt and freshly ground black pepper.

Step 3Bake for 13 to15 minutes or until the crust is golden brown. Continue with assembling and baking the remaining pizzas.

Note: From chef Amy Sweeney at Ammo in Los Angeles.


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