Vegetarian beer pizza

Who said that pizza cannot eat because it is too caloric? Of course, not that we should eat it every day, but once a week, we can also reward ourselves and eat a nice pizza, perhaps respecting some small precautions , avoiding cured meats, limiting cheeses and preferring vegetables. For this reason today I suggest a different vegetarian pizza, whose dough is not prepared with either milk or water. The secret ingredient is beer, which makes the pizza crunchy on the outside and soft on the inside.

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Identity Card of the Recipe

• 123 KCal Calories per serving

• Ingrediants

  For pasta

  • 350 g of Manitoba flour
  • 1 teaspoon (5 g) of sugar
  • 2 tablespoons (20 ml) of extra virgin olive oil
  • 6 g of salt
  • 12 g (half a cube) of brewer's yeast
  • 100 ml (half a glass) of water
  • 200 ml of beer

  To stuff

  • 400 g of canned cherry tomatoes
  • 200 g of mozzarella
  • 150 g of zucchini
  • 150 g of eggplant
  • 150 g of peppers

  Materials Needed

  • 1 large bowl
  • 1 rolling pin
  • Baking paper
  • 1 saucepan for the tomato
  • 1 pan for vegetables
  • Spoons in steel and wood
  • Blender for mincing cheese
  • Immersion blender (if needed)
  • Bowls for vegetables

  Preparation

  1. In half a glass of warm water, crumble the brewer's yeast and add a teaspoon of sugar to promote fermentation. Mix well with a wooden stick until all the yeast is dissolved.
  2. In a large bowl, sift the Manitoba flour; in the center, pour the yeast now dissolved in the water. Then proceed by adding the salt (avoiding direct contact with the yeast) and two tablespoons of extra virgin olive oil. Then mix everything with the beer, adding it slowly.

  What to do if the dough is too liquid or too hard?
  In the first case, the most immediate solution is to add a little flour at a time; vice versa, if the dough is too hard, add a little more beer.
  For this reason, it is always advisable to keep aside a little flour and a little liquid.

  3. When it is no longer possible to mix with the wooden spoon, transfer the dough to the work surface and work the dough vigorously and for a long time, to favor the formation of gluten. Continue to mix until a smooth and homogeneous dough is obtained, which does not sticks to the hands.
  4. Meanwhile, grease a hinged pan or a dripping pan (rectangular oven plate) with a drop of oil; alternatively, it is also possible to line the pan with baking paper.
  5. Then roll out the pizza dough on a sheet of baking paper, first with your hands, then with a rolling pin, to a thickness of about half a centimeter.
  6. At this point, transfer the disc of dough obtained into the pan.
  7. Let everything rise in a warm and humid place for a couple of hours.

  What is the ideal place to let the pizza dough rise?
  The advice is to place the pan containing the pizza dough near a heat source, such as the radiator. Even the turned off oven (previously heated by putting a saucepan of boiling water inside the oven) is an ideal place to facilitate leavening. .

  8. Meanwhile, prepare the veggie pizza topping. In a saucepan, heat the tomato pulp, season with salt and pepper, and add a drop of oil. Cook for about ten minutes. Leave to cool and, if necessary, blend everything with the immersion blender.
  9. Prepare the cheese: transfer the mozzarella into a food processor, until it reaches a medium-sized grain. In this way, it is easier to dose the quantity of cheese, without exceeding.

  Personal-Cooker's advice
  The advice is to use the specific mozzarella for pizza (in a loaf) or another type of stretched curd cheese (eg sweet Fontina) and to avoid the use of mozzarella fior di latte because, in cooking, this type of cheese it tends to expel too much liquid, making the pizza excessively watery.

  10. So prepare the vegetables: after washing them carefully, cut the pepper, aubergine and courgette into slices. Prepare a couple of pans on the stove: when they are very hot, sear the vegetables on both sides, until cooking is complete. Add the seasoning only after cooking, after removing the vegetables from the pans.
  11. After two hours, the pizza will have doubled in volume: therefore, spread the tomato all over the surface of the pizza. Bake the pizza (only with the tomato) in a hot oven, preheated to 180 ° C for 20 minutes.

  Why bake pizza only with tomatoes?
  By cooking only the base of the pizza with tomato for the first 20 minutes, you prevent the mozzarella and other ingredients from burning during cooking.

  12. After 20 minutes (the pizza is not ready yet!) Remove the pizza from the oven; then add the other ingredients (cheese and vegetables).
  13. Bake again for another 10 minutes, until the pizza dough begins to become pleasantly amber.
  14. Cut into slices and serve hot.

  Alice's comment - PersonalCooker

  The vegetarian pizza prepared with beer is a single, complete and balanced dish from a nutritional point of view. Ideal for an evening with friends, vegetarian pizza is a perfect combination of nutrition and taste.

  Nutritional values ​​and Health Comment on the recipe

  The vegetarian pizza with beer is a food that, due to its nutritional characteristics, could be classified among the "typical Italian first courses". The values ​​shown on the side refer to the energy contribution of the raw pizza, which after cooking loses a fair percentage of water, proportionally increasing the energy intake. In any case, the dough and the sauce of the vegetarian pizza beer are less caloric than those offered by any commercial restaurant business.