Veggie Supreme Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

Veggie Supreme Neapolitan-Style Pizza

Fire up the Pizzaiolo for a vegetarian masterpiece! Fresh homemade dough topped with a carnival of color, cooked to light, crisp, chewy perfection. The Element iQ® system, protects the delicate toppings from intense heat, reflecting it downwards for that signature leopard spotted crust. Belissimo!
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

35 mins active time


Makes 4



For the Essential Neapolitan-Style Pizza Dough

  • bread flour icon
    1¼ lb bread flour

    plus extra for dusting

  • kosher salt icon
    2 tsp kosher salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • cold water icon
    1½ cups (12 fl oz) cold water
  • semolina icon

    to sprinkle

For the Essential Pizza Sauce

  • can whole peeled tomatoes  icon
    14½ oz can whole peeled tomatoes
  • extra-virgin olive oil icon
    1½ tsp extra-virgin olive oil
  • clove garlic icon
    1 clove garlic


  • dried oregano icon
    ½ tsp dried oregano
  • kosher salt icon
    ½ tsp kosher salt
  • pinch crushed red pepper flakes icon
    Pinch crushed red pepper flakes


For the pizza

  • small green bell pepper icon
    2 small green bell peppers

    thinly sliced

  • small white mushrooms icon
    1 lb small white mushrooms


  • olive oil icon
    2 tbsp olive oil
  • kosher salt icon
    1 tbsp kosher salt


  • medium red onion icon
    1 medium red onion

    thinly sliced

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • grated parmesan cheese icon
    ½ cup (1½ oz) grated parmesan cheese


  • 1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
  • 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
    Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
  • 3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 8½ oz each. Shape each piece into a smooth ball.
  • 4Sprinkle a proofing box or deep sided container with semolina. Add the dough balls, leaving 4-inches between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
  • 5An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the pizza sauce.
  • 6To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. Process with an immersion blender until smooth.
  • 7About 40 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to Medium and select 14 minutes on the Timer dial. Meanwhile, continue to the next step.
  • 8Combine the bell peppers and mushrooms in a large bowl with the olive oil and 2 teaspoons of the salt. Spread the mixture evenly in the pizza pan. Place the onion and remaining 1 teaspoon salt in a small bowl, toss to combine and set aside.
  • 9Once preheated, place the pan in the oven. Press the Timer dial and cook for 14 minutes, stirring every 5 minutes, until the vegetables are lightly browned. Remove from the oven.
  • 10Sprinkle semolina on the countertop. Place one of the dough balls on the countertop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
  • 11For each pizza, leaving a small border, spread ¼ cup of the sauce evenly over the dough. Scatter with ¼ cup mozzarella, then top with a quarter each of the vegetable mixture and onion. Finish with ¼ cup mozzarella and a quarter of the parmesan.
    Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
  • 12Place the pizza in the oven, adjust the Darkness dial to the Lighter setting and the Timer Dial to 3 minutes. Press the Timer Dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted.
  • 13Transfer to a cutting board, slice and serve.
Main course

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