Loaded Veggie Pizza

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Vegetarian OR vegan, you can still get away with serving up a delicious pizza and not have to feel guilty about it.  Nixing the pepperoni or sausage, skimping on the cheese, using a super-thin crust and adding lots of vegetables is an easy way to turn such an easy and popular meal into a good-for-you dish.

Sticking to a recipe isn’t necessary for pizza, but this is one version my boyfriend and I tested out, makes 2 good size pizzas and is absolutely addictive!

1 bag whole wheat or regular refrigerated dough (we use Whole Foods All-Natural)

1 cup whole wheat flour for kneading and rolling out dough

1 broccoli crown, cut into small pieces

1 red bell pepper, sliced

1 medium onion, sliced

3 ripe-vine tomatoes, sliced

3 cups shredded, mozzarella AND/OR provolone cheese

5 cloves garlic, minced

2 cayenne pepper, minced

Salt & pepper to taste

3 tbsps extra-virgin olive oil for cooking (plus some for coating the crust)

  • Preheat oven to 400 degrees
  • After the dough is rolled out onto cookie sheets (Note: This can take a LONG time to get super-thin crust), heat olive oil, cayenne and onion in frying pan on medium heat, and sauté until onions have caramelized, about 7 to 8 minutes
  • When the onions have browned, add broccoli and red bell pepper and continue cooking on medium heat for approximately 5 more minutes, or until broccoli is tender
  • Add garlic, salt and pepper and continue to cooking for another minute
  • Lightly coat the crust of the pizzas with olive oil, then add a layer of half the tomatoes onto the pizza, then half of the broccoli/pepper mix and finish with 1 ½ cups of cheese on each pizza
  • Bake for 15 minutes or until cheese is bubbly and crust turns golden brown
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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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