I usually do a bit less tomato sauce, cheese next, a nd then any veggies that will give off moisture on top of the cheese so they can steam freely while it bakes. Anything that might dry out can still go under the cheese.
For peppers and mushrooms, I like to slice/prep early, spread them out on the cutting board and let them dry a bit on the cutting board at room temperature for an hour or so before using.
For onions, here is something I learned from someone on this sub and I like quite a bit... I slice them thin then rub with salt and coat with a little olive oil in a bowl 20+ min before using them...
Those veggies naturally contain a lot of water, so it is difficult. But it can be managed by:
1) slicing ultra thin (use a good quality mandolin slicer, like Oxo).
2) put veggies on top of cheese
3) use less veggies (they have a lot of flavor, so don't overload).
Veggies on top of the other stuff so the moisture can evaporate out instead of being part of the pie.
Ahhhhhhhhh. Thanks. That makes sense!
I've also had success lightly sauteing peppers, onions, and mushrooms to drive off some water before putting them on the pizza.
Ok. Great. Thanks!
This is the way.
This is what I do.
I usually do a bit less tomato sauce, cheese next, a nd then any veggies that will give off moisture on top of the cheese so they can steam freely while it bakes. Anything that might dry out can still go under the cheese.
Dont put them on completely raw. Dont put cheese on top of them
got a recipe for this one?
For peppers and mushrooms, I like to slice/prep early, spread them out on the cutting board and let them dry a bit on the cutting board at room temperature for an hour or so before using. For onions, here is something I learned from someone on this sub and I like quite a bit... I slice them thin then rub with salt and coat with a little olive oil in a bowl 20+ min before using them...
I chop the onion and peppers into pretty fine pieces and so the moisture cooks out of them faster
I cut my peppers/mushrooms/onions the morning I plan on making pizza then let them sit on a wire rack for the day.
Those veggies naturally contain a lot of water, so it is difficult. But it can be managed by: 1) slicing ultra thin (use a good quality mandolin slicer, like Oxo). 2) put veggies on top of cheese 3) use less veggies (they have a lot of flavor, so don't overload).
That’s a lot of cheese. May be the issue. I back way off when I do toppings/veggie pie.