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Judul : Malibu Veggie Pizza - Surprising Topping Combination
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Malibu Veggie Pizza - Surprising Topping Combination

This is perhaps the best vegetarian pizza I have ever eaten.  It's unexpected and I even question calling it pizza as the ingredients are at least partially untraditional.  Old Chicago calls this a Malibu Veggie pizza.  If you are a pizza fan, I highly suggest you try it.  Here's what's on it:

Instead of pizza sauce, it has a spicy salsa and then top it with mellow ricotta cheese, sweet shredded carrots, red onion, red pepper, mushrooms and diced tomatoes.  After baking each slice is topped with a large dollop of guacamole. 

The resulting pizza is loaded with toppings that are a wonderful balance of sweet and spicy, creamy and crunchy.   It's my new favorite pizza. 

This recipe takes about one and half to two hours to make start to finish.

Malibu Veggie Pizza

Pizza Dough:

1 cup warm water

1 tablespoon brown sugar

2 1/4 teaspoons active dry yeast

1 teaspoon salt

3 tablespoons olive oil

1 cup wheat flour

2 - 2.5 cups white flour

Cornmeal to sprinkle under crust

Toppings:

1.5 cups salsa (Get something spicy because you want a hint of heat and it gets really spread out.)

1 cup ricotta cheese

1 cup shredded jack cheese

1/4 cup provolone, shredded

2 carrots, grated

2 cups tomatoes (Try to drain as much juice off as you can.)

1/2 red pepper, diced

1/4 cup red onion, diced

1/2 cup mushrooms, sliced (I don't think the mushrooms are necessary for flavor or texture, you could skip them.)

1 cup guacamole (1 avocado, 1 tablespoon minced onion, 1 tablespoon minced cilantro, 1 tablespoon lime juice)

1. Pour the cup of warm water into a large bowl. The water should be about 115 degrees F, about the temperature of a nice bath. Add the sugar and stir to dissolve. Then sprinkle the yeast on top. Cover the bowl with a towel and allow the yeast to bloom for about five minutes.
    
2. Check on your yeast to make sure it has bloomed. The water should now be covered in a thin layer of frothy foam. Using a wooden spoon, stir in the olive oil, salt and wheat flour. Let the dough stand.  Wheat flour takes longer to absorb water than white flour so I like to give it five minutes or so before adding in the white flour.
    
3. Start mixing in the white flour half cup at a time until the dough is really hard to mix. Then use your clean hands to knead the dough. I like to knead right in the bowl or you can turn it out on to the counter.
    
4. Knead for about five minutes until the dough is elastic and still a little sticky.
    
5. Pour a little oil into a large clean bowl, place the ball of dough into the bowl and turn it to grease all sides. Then cover with a towel and allow to rise in a warm place until double. Depending on how warm your place is this could take thirty minutes to an hour.
    
6. Meanwhile, dice and slice your toppings. 
    
7. Preheat the oven to 375 degrees F. Generously sprinkle a generous amount of corn meal on to your pizza baking pan. 
    
8. Punch the dough down and turn it out on to a clean work surface. Roll out the dough to the size of your pizza pan. Transfer the dough to the pan and let it rest ten minutes before layering on the toppings. 
9. Top your pizza in the following order: salsa, ricotta cheese, jack and provolone cheese, carrots, tomatoes, onions, red peppers, mushrooms.  Check out the animated gif above!
    
10. Bake your pizza for 15-25 minutes or until the edges brown, and the cheese bubbles.   The toppings have a lot of moisture, so I like to prop the door of the open about an inch so the steam can get out. 
     
11. Let pizza sit five minutes then cut into slices and add top with guacamole.  A light Mexican beer is the perfect pairing. 

What's your favorite pizza topping combination?

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