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Pizza Ortolana Recipe
Want a healthy pizza that’s still delicious? Try Pizza Ortolana with roasted vegetables and mozzarella, bringing together fresh flavours in each slice.
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Ingredients
- 1 batch of pizza dough
- 400 ml – 13.5 oz. tomato purée
- 2 tbsp extra virgin olive oil
- 1 tbsp oregano
- salt – to taste
- 350 g – 12.5 oz. bocconcini or fresh mozzarella – half sliced and half shredded
- 2 red bell peppers – roasted, skinned, and sliced
- 12 slices eggplant – roasted
- 7 artichoke hearts – marinated in oil and quartered
- extra virgin olive oil – for drizzling
- basil – for garnish
Instructions
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Prepare the pizza dough and allow it to rise.
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While the dough is resting, slice and shred the mozzarella.
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Make the tomato base by mixing the tomato purée with extra virgin olive oil, oregano, and salt.
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Once the dough has risen, divide it into 4 smaller balls and roll each one into a circle about 0.5 cm – ¼ inch thick.
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Spread the tomato base over the dough and bake in a preheated fan-forced oven at 180°C – 355°F for 15 minutes.
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Remove the pizza from the oven and add the mozzarella, eggplant, bell peppers, and artichoke hearts on top. Return it to the oven for another 5 minutes to melt the cheese.
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When ready, take the pizza out of the oven and drizzle with extra virgin olive oil.
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Top with fresh basil leaves, slice, and enjoy while warm!
Recipe Notes
If you’re using a pizza stone, you can add the toppings at the same time as the tomato sauce. The stone helps the pizza cook faster (mine takes about 10 minutes) and prevents the cheese from burning.