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Vicolo Pizza recipe

A Mediterranean-style pizza created byChef Mike Napelitano.

Recipe: Vicolo Pizza

1 package active dry yeast
1/4 cup warm water (105°F to 115°F) (40° to 45°C)
2 cups unbleached flour
1/2 cup stone ground cornmeal
1 teaspoon salt
2 tablespoons olive oil
1/2 cup warm waterToppings:
6 plum tomatoes
6 to 8 slices of eggplant, skin on, salted, pressed for one hour
1 tablespoon butter
3 ounces sliced green bell pepper
4 ounces domestic mushrooms
1 1/2 cups (6 ounces) shredded Wisconsin Whole Milk Mozzarellacheese
1 cup (4 ounces) shredded Wisconsin Provolone cheeseHerb Mixture:
1 tablespoon torn fresh basil
1 clove garlic, crushed
Marjoram, sage and sugar; pinch of each
Salt and pepper, to tasteMarinade for Mushrooms:
1 cup olive oil
1 bay leaf
Freshly ground black pepper, to taste
1 tablespoon chopped parsley, thyme and marjoram; pinch of each

  • For Dough: In small bowl, dissolve yeastwith 1/4 cup warm water and stir well. In large bowl, combineflour, cornmeal and salt. Add olive oil to yeast mixture andstir well. Add yeast/oil mixture to flour. Add 1/2 cup waterand stir well. Knead dough in bowl until it comes together intoa compact ball. Turn out onto work surface and knead for 5 to6 minutes until smooth and not sticky.
  • Put one teaspoon olive oil in mixing bowl.Place dough in bowl and turn twice to coat with oil. Cover bowlwith plastic wrap and a towel; set in warm place to rise untildouble in bulk (about 1 1/2 hours).
  • Punch down dough. Turn out onto work surface;knead for 2 minutes. Roll dough into a circle 12 to 13 inchesin diameter (or press out into a flat pizza pan). Cover witha towel. Let rise for 1/2 hour.
  • For Topping: Blanch tomatoes for 1 minutein boiling water; peel, seed and crush. Combine with basil/garlicherb mixture.
  • Rinse salt from eggplant, pat dry. Layslice on cookie sheet, brush with olive oil and bake in 425°F(220°C) oven, turning once, for about 1/2 hour until slightlysoftened.
  • Marinate green bell pepper in olive oil/garlicmixture.
  • Wash and quarter mushrooms. Sautin 1 tablespoon butter. Cool and marinate in olive oil/bay leafmixture.
  • To Assemble Pizza: Top in layers listedabove.
  • Bake on lower rack of a preheated 475°F(245°C) oven for 10 to 12 minutes or until the crust is brown.

    Makes 4 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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  • Comments

    1 Comment


    This vegan pizza recipe is a fun treat. Just add your favorite pizza crust topped with marinara and this divine creamy homemade white sauce and you’re ready to go.

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