Onion and Green Pepper Pizza is a simple yet flavorful vegetarian pizza option!
We eat dinner outside every chance we get.
We’re lucky enough to have a deck off the side of our house that is closed in on two sides by the house and on another by a bluff. Not familiar with bluffs? It’s like the Wisconsin version of a mountain. They’re beautiful, green, and just the right size for a challenging but enjoyable post-dinner hike.
Summer meals on the deck are magical. There’s a nest of baby robins nearby, the wind rustling in the trees, and music drifting out of a portable player on the roof. I also make a campfire every chance I get, which may bring a lot of complaints from little ones with smoke in their eyes, but this is my adult life and I’m going to set fires when and where I want to (always in responsible places!).
Pizza is one of my favorite things to serve my family at deck dinners. It’s easy to just carry the pans out and everyone can have their fill at their own pace. Onion and Green Pepper Pizza is a personal favorite of mine because it’s simple and easy to make. Placing the raw veggies on top of the cheese is the best way to get that perfect crisp-tender cook on them.
I usually double the dough recipe listed below for my large family, so what you’re seeing here is a double version of that, but you still get a good idea of how the dough should grow and change. My favorite tip for letting dough rise in the frigid world of Wisconsin is to turn my oven on for two minutes, turn it off, and place the dough bowl (covered with plastic wrap) in the oven. It is very important that you don’t heat the oven for too long and that you remember to turn it off! Other than that, I get perfectly warm, risen dough every time.
If you make this Onion and Green Pepper Pizza, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Crisp tender vegetables on a classic pizza crust.
In the bowl of a stand mixer fitted with the dough hook, add water, then sprinkle with the yeast. Allow to sit 5 minutes. The yeast should turn frothy. Add the olive oil, sugar, and salt and mix. Add the whole wheat flour and mix again. With the motor running, add the all-purpose flour a little at a time until the desired consistency is reached. The dough should pull away from the sides and bottom of the bowl. It may still be a little tacky, but should not completely stick to your fingers, nor should it crumble or break into pieces.
Transfer dough to a floured counter or board and knead a few minutes before forming into a tight ball. Place the dough ball in a large greased or oiled bowl and cover with a sheet of plastic wrap that has been sprayed with non-stick spray. Place the bowl in a warm spot until doubled in size, about 1 1/2 hours.
Preheat the oven to 400ºF. Dust a large baking sheet with cornmeal.
Punch the dough down and cut it in half, reserving one half for another use. Using your hands, gently stretch the dough into a square a bit before placing it on the baking sheet and continuing to spread it out.
Spread the pizza with the pizza sauce, then sprinkle on the mozzarella. Evenly distribute the onion and pepper, then sprinkle with the Parmesan cheese. Add crushed red pepper flakes and black pepper to taste.
Bake 10 minutes or until the crust is beginning to brown and the cheese is melted. Slice and serve.