Vegetarian pizza

[Raj1]

I cooked the vegetarian pizza with onion,green peppers,olives mushroom and pineapple.
It looks fantastic. But when i eat dough pie was all soggy i could not taste any vegetable.
Second time i tried microwave the mushroom
For taking excess water out but not much difference
Now i baked the vegetables first then add to Pizza The Pizza is nice,not soggy.But sometimes taste the onion bit burnt or a bit burnt taste of dry vegetables

But a question arise if i buy vegetable food hydrater which can hydrate vegetable in bulk quantity.
But is that will be good i dnt want to waste money For food dehydrator if i find later thag its not worth.

[The Dough Doctor]

If you saute the vegetables you will not have any of the problems you mentioned. Also, be sure to LIGHTLY brush the skin with a little oil before dressing it, this will help to retard the migration of moisture into the crust as it is being baked. This is an application where air impingement ovens really shine as they are very effective at removing moisture from the top of the pizza if the top fingers are properly configured. If you have a deck oven you can also bake at a lower temperature (450F/232C) to help dry off the top of the pizza.
Tom Lehmann/The Dough Doctor

[nickyr]

It also tastes better if you sauté everything first! Make sure to do the mushrooms over high heat so they brown. Mmmmm

[Raj1]

I will try today and take some pictures

[Pizza_Not_War]

I mix veggies with olive oil and pan roast in oven while preheating pizza steel.

[Raj1]

Tried with sauté vegetables

[nickyr]

Tried with sauté vegetables

It looks good! Was it?

[Raj1]

Yes it is.

[nickyr]

Yes it is.

Yay!

[Raj1]

Yay!

Does all the water should evaporate when sautéing mushrooms

[The Dough Doctor]

Raj1;
No, if it did you would have dehydrated mushrooms. You are just reducing the moisture content. In commercial applications we use moisture controlled vegetable toppings with excellent results. The DiGiorno brand of frozen pizzas utilize the moisture controlled IQF (individual quick frozen) toppings. They retain color and texture much better than fresh toppings making them especially well suited to use in frozen pizzas.
Tom Lehmann/The Dough Doctor

[nickyr]

Does all the water should evaporate when sautéing mushrooms

Technically speaking, the dough doctor is correct. But I imagine you are asking about the water that comes out into the pan, not literally all the water in the mushrooms. In my opinion, a good mushroom sauté goes something like: sauté over high heat. Pan fills with water. Keep going. Water evaporates. Keep going. Mushrooms brown. That's when it gets real tasty! If your temperature is lower, the mushrooms will stew in the water instead of getting a chance to brown when it boils off.

[The Dough Doctor]

The one caveat is that you want to leave enough water/moisture in the mushrooms to prevent them from burning during baking of the pizza. Remember, mushrooms are approximately 90% water by weight. I've seen pizzas made where the mushrooms were too low in moisture content going onto the pizza and after baking the mushrooms were all but black.
Tom Lehmann/The Dough Doctor

[nickyr]

The one caveat is that you want to leave enough water/moisture in the mushrooms to prevent them from burning during baking of the pizza. Remember, mushrooms are approximately 90% water by weight. I've seen pizzas made where the mushrooms were too low in moisture content going onto the pizza and after baking the mushrooms were all but black.
Tom Lehmann/The Dough Doctor

[Jackitup]

This technique REALLY makes a difference!!! I recently nujed a couple pounds of baby bellas before frying. I got over a cup and a half of liquid! Then fried using hardly any oil! Reduced the liquid of course to use in the dish. Point being, mushrooms release a HUGE amount of liquid and a little pre heating eliminates a lot of the problem!

https://www.cooksillustrated.com/articles/1196-new-school-sauteed-mushrooms


https://www.americastestkitchen.com/videos/4300-raw-mushrooms-absorb-oil

[Jon in Albany]

This technique REALLY makes a difference!!! I recently nujed a couple pounds of baby bellas before frying. I got over a cup and a half of liquid! Then fried using hardly any oil! Reduced the liquid of course to use in the dish. Point being, mushrooms release a HUGE amount of liquid and a little pre heating eliminates a lot of the problem!

https://www.cooksillustrated.com/articles/1196-new-school-sauteed-mushrooms


https://www.americastestkitchen.com/videos/4300-raw-mushrooms-absorb-oil

Thanks for the link, I will have to give that a try. I like sauteed mushrooms as a topping.

[Jackitup]

Thanks for the link, I will have to give that a try. I like sauteed mushrooms as a topping.

The difference was striking!

[Yael]

I also bake them instead of sauté. Only one heat source used! Just put them in a baking pan, can be nature, can be with EVO, salt & pepper, garlic... And bake. It works well if the oven is hot and/or there's not a too thick a layer of veggies in the pan. Too thick and it'll need a lot of time for water to evaporate.

[stamina888]

I agree with sauteeing vegetables.  I also suggest going with flavorful vegetables. 

Red peppers instead of green peppers. 
A more flavorful variety of mushroom.  etc

You may also want to go lighter on the cheese and sauce to compensate with those wetter toppings.

[Sebb]

I also suggest going with flavorful vegetables. 

Red peppers instead of green peppers. 
A more flavorful variety of mushroom.  etc

Second that.

I would also mince garlic for my veg pizza, and a little balsamic with olive oil. Nothing better.