pizza: When I make a pizza from scratch at home, I have a problem that vegetables on top of the pizza make a large pool of liquid. How can I bake a pizza and not have the top come out mushy and wet?|||Think I'll give the ideas on this site a try, looks interesting. Check out this site: http://pizzatoday.com/production_article鈥?/a> Use one or all of the ideas; really depends on ingredients. But I have found that using low-moisture cheese, Roma tomatoes -- the ones that look kind of like plums and have a low moisture content, thin sliced vegetables. Use tomato Paste or heat and simmer whatever sauce you are using to reduce moisture before placing on top of pizza. You can Make crust and bake it 5 - 10 minutes in preheated oven with top brushed with olive oil ---Then take it out of the oven and top with sauce, cheese, vegetables, cooked meat. Place back in oven to finish baking.Finish baking until cheese is melted but not burned. ( One of the best pizza kits that I ever had, started with a slightly undercooked pizza crust that you added sauce and toppings and cheese. High school band was selling them.) You can use one of those perforated pizza pans or a ceramic stone to bake your pizza on. Another tidbit/hint:: you can toss some vegetables with coarse salt, place in colander and let drain for 30 minutes (pulls moisture out). Rinse; pat dry; use.|||You can preroast them to partially dehydrate. But, I think the problem is that you are putting too many, high moisture vegetables on it.|||what kind of veg? you need to cook fast and on hi|||Depends on which vegetables, but most are high in water content. When they are added raw to a pizza and the pizza is baked, the water is released and you end up with a soggy crust. The trick is to make sure all of the ingredients you put on your pizza are cooked before they are added as a topping, including and especially meat. You can really cook the vegetables anyway you wish. If you roast them the water will evaporate. If you saute them, use a non-stick pan to cut back on the amount of butter or oil you would use in a regular pan [butter and oil can make the pizza soggy and/or greasy too]. Drain vegetables well and bring them to room temperature before adding them to your pizza.