VEGETARIAN PIZZA
Pizza is probably the most versatile dish in the world. However, in the quest for speed, we often compromise on quality. Today we want to show that it is possible to enjoy a gourmet vegetarian pizza in under 10 minutes, using fresh ingredients and a base that makes all the difference.
Preheating. To achieve that stone-oven effect, preheat your oven to a high temperature, between 200°C and 220°C. If you have a pizza stone, place it inside right from the start; if not, an upside-down flat metal baking tray will work a treat.
Building the flavours. Spread the Kanaki base out on a clean surface. Spread 3–4 tablespoons of tomato sauce from the centre outwards towards the edges, leaving a small border to allow the pastry to rise and brown.
Layers of texture. Cut the mozzarella (or smoked cheese) into chunks or slices and spread it out evenly. Next, arrange the vegetables on top. The professional tip: slice the courgette, peppers and onion very thinly. As this is a quick cook, this ensures the vegetables soften and caramelise slightly without remaining raw.
The finishing touch before putting them in the oven. Drizzle a generous amount of extra virgin olive oil over the vegetables. This not only adds flavour, but also helps the mushrooms and courgettes to roast rather than simply dry out. Sprinkle with thyme, pepper and oregano to taste.
Express bake. Place the pizza in the oven for 6 to 7 minutes. Keep a close eye on it: it’s ready when the cheese is bubbling and has golden patches, and the edges of the Kanaki base are golden and crispy.
The base: The heart of the pizza
For this recipe, we use Kanaki Pizza Base. Unlike mass-produced, ultra-processed products, this base stands out for its crispy exterior and soft interior, designed to hold the moisture of fresh vegetables without losing its shape. It is the perfect canvas for those seeking authentic flavour with the convenience of quick preparation.
Tips for an unforgettable vegetarian pizza
Avoid excess moisture. If you’re using fresh mozzarella balls, drain them thoroughly and pat them dry with kitchen paper before placing them on the dough. This will prevent the pizza from releasing water and the base from becoming soggy.
Personalise your oil. You can use an oil infused with garlic or chilli to give it a bit of extra kick.
A natural touch of sweetness. If you’re a fan of contrasts, try drizzling a little Mandrekas honey over your pizza straight out of the oven. The combination of honey with smoked cheese and roasted vegetables is a gourmet trend that delights every palate.
Seasonal vegetables. Feel free to swap the mushrooms for wild asparagus or add some halved cherry tomatoes.
Why choose vegetables?
Choosing a vegetarian pizza isn’t just an ethical or health-conscious choice; it’s a celebration of vibrant colours and nutrients. Peppers provide vitamin C, mushrooms add that umami flavour we all crave, and courgettes lend a lightness that ensures this dish isn’t heavy.
By using Codina Foods’ Kanaki base, you can be sure that your dinner will be presented to a professional standard, allowing you to enjoy a restaurant-quality experience in the comfort of your own home.
Share this recipe with those friends who think a meat-free pizza is boring, and prove them wrong with this burst of Mediterranean flavour!
