30-Minute Fall Veggie Pizza
This 30-Minute Fall Veggie Pizza has a quick rapid rise and the roasted fall veggies are a nice light topping for any weeknight meal.
- Olive oil
- 1/4 squash
seeds and skin removed, cut into cubes
- Kosher salt
- 1/2 bunch kale thinly sliced
- 4-5 shiitake mushrooms thinly sliced
- 1 1/2 cups shredded mozzarella
- 3 tablespoons heavy cream
- Freshly ground pepper
- Crushed red pepper for garnish
RapidRise® Pizza Dough:
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon Fleischmann’s® RapidRise® Yeast
- 1/2 cup + 1 tablespoon warm water
- 1 teaspoon olive oil for brushing crust
To Make the Veggies:
In a medium skillet, set over medium heat, add the olive oil. When warm, add the cubed squash. Sprinkle with a bit of salt and allow to cook for about 5 to 7 minutes until tender with a fork. Transfer to a bowl and set aside.
Add a teaspoon of olive oil more to the skillet. Add the kale and red pepper and season with a few pinches of salt; cook for about 2 to 3 minutes, until the kale is wilted and bright green. Transfer to a bowl and set aside. Repeat with the shiitake mushrooms, cooking them for about 5 minutes in more olive oil, if needed. And then set aside.
To Make the Pizza Dough:
To the bowl of a stand-up mixer with the dough hook (you could also do this in a large bowl and knead the dough by hand), add the flour, salt, brown sugar and Fleischmann’s® RapidRise® Yeast. Mix the dry ingredients together until everything is thoroughly combined. Next, pour in the water and turn the machine to medium speed. The dough will go from shaggy to a cohesive ball. Knead on medium speed for 2 minutes, until the dough is smooth. If you’re doing this by hand, you’ll need to knead the dough for about 5 minutes.
Remove from the dough and form into a ball. Dust the counter with a bit of flour; place the dough atop the flour and dust its top with flour, too. Allow dough to rise for 10 minutes.
To Assemble the Pizza:
Roll out the pizza dough until it’s in an even layer (about a 10-inch round). I don’t have a pizza peel; as a solution, I like to use the bottom of a clean baking sheet. Dust the bottom of the baking sheet liberally with cornmeal or corn flour. Place the pizza dough atop the bottom of the baking sheet and then assemble.
Spread out the heavy cream into a very thin layer. Top with an even layer of cheese, a few rounds of freshly ground pepper and a few pinches of salt. Spread out the squash, kale, peppers and mushrooms. Brush the edges of the pizza crust with olive oil.
Using the baking sheet like a pizza peel, swiftly slide the pizza off the baking sheet and onto the baking steel/pizza stone. Bake for 10 to 12 minutes and until the edges of the pizza crust are lightly golden brown. Remove from the oven and sprinkle the top with crushed red
pepper. Slice up and serve.