Go Back
Overhead view of a whole pizza ortolana with charred zucchini, eggplant, and melted mozzarella on a blistered crust, wooden board underneath

Oven-Baked Pizza Ortolana with Fresh Garden Vegetables

A same-day yeast dough topped with pre-roasted zucchini, eggplant, peppers, and mozzarella, baked hot and fast until the crust blisters.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 816
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g bread flour
  • 325 ml warm water about 40 C / 105 F
  • 7 g instant yeast about 2 1/4 tsp
  • 10 g fine salt
  • 15 ml olive oil 1 tbsp
Topping
  • 45 ml olive oil 3 tbsp, for roasting vegetables
  • 1 zucchini medium (about 200 g); sliced 5 mm thick
  • 1 eggplant small (about 250 g); sliced 5 mm thick
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 1 red onion small (about 100 g); thinly sliced
  • 150 g cherry tomatoes halved
  • 200 g tomato passata
  • 2 cloves garlic minced
  • 250 g fresh mozzarella torn
  • fresh basil leaves a small handful
  • salt and black pepper to taste
  • chili flakes optional, to finish

Method
 

Make the dough
  1. Combine the warm water (40 C / 105 F) and instant yeast in a small bowl. Let it sit for 5 minutes until foamy.
  2. In a large mixing bowl, whisk the flour and salt together. Make a well and pour in the yeast mixture and olive oil.
  3. Mix with a spoon then your hands until a shaggy dough forms. Turn onto a lightly floured counter and knead for 8 to 10 minutes until smooth and elastic.
  4. Shape into a ball, place in an oiled bowl, cover with plastic wrap, and let rise for 60 to 90 minutes until doubled.
Roast the vegetables
  1. Heat the oven to 220 C / 430 F. On a sheet pan 33 x 46 cm / 13 x 18 inch, toss the zucchini, eggplant, peppers, and red onion with the 45 ml / 3 tbsp olive oil, salt, and pepper.
  2. Roast for 18 to 20 minutes, turning once, until the edges char slightly and the vegetables are tender.
  3. Stir the minced garlic into the tomato passata with a pinch of salt. Set aside.
Assemble and bake
  1. About 45 minutes before baking, heat the oven to 250 C / 480 F with a pizza stone, or an inverted sheet pan, on the middle rack.
  2. Punch down the dough and divide it into 2 equal balls. On a floured surface, stretch each into a 30 cm / 12-inch round.
  3. Spread a thin layer of the garlic passata over each round, leaving a 2 cm border. Scatter torn mozzarella, roasted vegetables, and cherry tomato halves on top.
  4. Slide one pizza onto the hot stone using a peel or the back of a sheet pan. Bake for 8 to 10 minutes, until the crust is blistered with dark leopard spots and the cheese bubbles. Repeat with the second pizza.
  5. Scatter fresh basil over the hot pizzas, drizzle with olive oil, and add chili flakes if using. Slice and serve right away.

Notes

  • Roast vegetables before topping the pizza, never add them raw.
  • Preheat the pizza stone a full 45 minutes for a properly blistered crust.
  • Tear mozzarella by hand rather than slicing for better melt.
  • Dough can be refrigerated up to 24 hours after the first rise.
  • Bake one pizza at a time so the stone stays hot enough.