Classic Veggie Pizza Recipe - Vintage Cooking (2024)

FAQs

How to make veggie pizza not soggy? ›

Use a Higher Heat. It's important for any heavily veggie-topped pizza to be cooked at a slightly higher temperature. This helps “seal” the crust before it has a chance to absorb too much moisture.

Storage: Store leftover pizza in an airtight container in the refrigerator for up to 4 days. Make ahead: To get a jump on Veggie Pizza prep, bake the crust up to a day ahead of time. Wrap it up and keep it out at room temperature.

In these cases, there are two solutions. You can either make sure you're cooking the pizza on the bottom rack or use a pizza stone. A pizza stone might be the best solution here. Keep the pizza stone in the oven while it's pre-heating so that it can warm up.

When building a pan pizza, it's important to apply a liberal coating of olive oil to the bottom of the cold pan before adding your dough. This not only prevents sticking, but further helps the caramelization of the bottom crust, creating that delicious crunch.

Zucchini, aubergines and peppers are usually grilled, before being placed on the pizza. Mushrooms are also usually grilled, even if they are not a vegetable. Onion and olives, for example, are placed on the pizza still raw. The authentic style of pizza from Italy is very focused on texture and balance.

According to the USDA, if the pizza has been refrigerated at a temperature below 40 degrees, its only safe to eat for up to 4 days. The USDA says that after 4 days, you run the risk of getting a food-borne illness, such as Salmonella, norovirus, or other diseases with horrifying Latin names.

Sorry to break the news, but pizza should absolutely not be stored at room temperature overnight. In fact, it shouldn't even spend more than a few hours on the counter. The temperature range of 40-140°F is widely known as the temperature danger zone—a.k.a. the climate where bacteria can thrive.

Like other perishable foods, pizza that has been at room temperature—or anywhere in the 40°F to 140°F danger zone— for more than two hours should not be consumed, confirms Meredith Carothers, a food safety specialist with the USDA's Food Safety and Inspection Service.

Use your favorite or what you have on hand. Some other ideas include: zucchini or yellow squash, bell peppers, corn, broccoli, tomatoes or sun dried tomatoes, eggplant, greens (spinach, kale, or arugula). And I always finish my pizza with fresh basil, crushed red pepper flakes, and a little Parmesan cheese.

How do you keep vegetable pizza from getting soggy? ›

How do you make veggie pizza not soggy? To make sure your veggie pizza doesn't get soggy, it's really important that you let the crust cool completely before you spread on the cream cheese topping. You should also make sure your veggies are dry before you place them on the cream cheese.

Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation. A perforated pan has holes that will let the condensation escape, just remember to place it on a rack as it cools so the holes can do their work.

Method 1: Stack in a Resealable Bag

If it's a pizza that's not too saucy, we just stack the slices into a resealable bag and call it a day. The cheese has hardened and cooled off enough that the slices don't stick to each other, and the whole packet can just go right on the refrigerator shelf.

One of the easiest ways to fix a soggy pizza is to pop it in the oven. Preheat your oven to 400 degrees Fahrenheit, place the pizza on a dry, non-stick baking sheet, and bake for about 10 minutes. This will help to crisp up the crust and melt the cheese to gooey perfection.