Anaussievegemitepizza Recipes

20 BEST VEGGIE PIZZAS RECIPE COLLECTION

20 Best Veggie Pizzas Recipe Collection image

Try these veggie pizza recipes for an easy, healthy, delicious meal the family will love! From tomato to Brussels sprouts to spinach artichoke, there are so many tasty veggie combos for pizza.

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Vegan Breakfast Pizza
Vegan BBQ Jackfruit Pizza
Vegan Pizza
Ultimate Veggie Pizza
Tomato Pizza
Brussels Sprouts Pizza with Balsamic Red Onions
Whole Wheat Vegetarian Pizza
Spinach Artichoke Pizza
Tomato Pizza with Spinach u0026amp; Feta
Cheesy Broccoli Kale Pesto Pizza
Herb Garden Zucchini Pizza
Greek Pizza With Feta, Spinach, and Olives
Caramelized Onion and Mushroom Pizza
Garlic Mushroom and Spinach Pizza
Caprese Pizza
Hummus u0026amp; Grilled Vegetable Pizza
Margherita Pizza Recipe
Balsamic Mushroom Fontina Pizza
Sweet Potato Pizza
Black Bean Mexican Pizza

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a veggie pizza in 30 minutes or less!

Nutrition Facts :

OLD WORLD CHICAGO-STYLE THIN CRUST PIZZA

Old World Chicago-Style Thin Crust Pizza image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 3h10m

Yield two 14-inch pizzas

Number Of Ingredients 14

Ingredients

1/2 cup warm skim milk (about 110 degrees F)
1/4 cup warm water (about 110 degrees F)
3/4 teaspoon active dry yeast
1/2 teaspoon sugar
2 teaspoons corn or vegetable oil, plus more for the bowl
2 1/4 cups all-purpose flour, plus more for the work surface
1/2 teaspoon kosher salt
Semolina flour, for sprinkling
1/2 cup pizza sauce
4 ounces sliced pepperoni
1 1/4 cups freshly grated skim-milk low-moisture mozzarella
1 1/4 cups freshly grated whole-milk low-moisture mozzarella
1 cup giardiniera, roughly chopped if large pieces
8 ounces bulk sweet Italian sausage, broken up into small pieces

Steps:

In a small bowl, combine the milk, water, yeast and sugar. Lightly whisk and let sit until bubbly and the yeast is bloomed, about 5 minutes. Add the oil.
Mix the all-purpose flour and salt in a stand mixer fitted with a dough hook. Set the mixer to medium-low speed and slowly add the yeast mixture until entirely incorporated, scraping down the sides of the bowl to get everything homogenous. Knead on medium low until the dough is glossy and forms a rough ball, about 5 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set it in a warm part of the kitchen until doubled in size, about 2 hours.
Place a pizza stone on the bottom rack of the oven and preheat to 450 degrees F.
Split the dough into 2 balls. On a lightly floured surface, roll one of the balls of dough as THIN as possible with a rolling pin. To get an even "trimmed" circle, use a large round lid to trim a rim around the dough. Sprinkle some semolina flour on a pizza peel. Carefully transfer the round of dough to the peel. Dock the crust with a fork or docker, poking holes all over the surface to keep it thin and crispy.
Working quickly, add half of the pizza sauce almost all of the way to the edge of the crust, leaving about a 1-inch border. For the pepperoni side, place an even layer of pepperoni directly on top of the sauce on half of the pizza. Combine the skim- and whole-milk mozzarella in a large bowl and top the entire pizza with half of the cheese. Top the pepperoni side with some more scattered rounds of pepperoni. For the sausage side, spread half of the giardiniera on top of the cheese, then dollop with hunks of the Italian sausage on top. Transfer to the pizza stone in the oven and bake until golden and bubbly, 12 to 15 minutes. Transfer the pizza to a cutting board with the pizza peel. Make another pizza with the remaining ingredients.
Let the pizza rest for 4 or 5 minutes, then cut into small squares--never triangles. This is called the party cut. Why? Because no matter what's going on, when you're eating Chicago thin crust, it's always a big ol' party.

17 YUMMY VEGGIE PIZZA RECIPES

17 Yummy Veggie Pizza Recipes image

Ready for a terrific pizza night? Here you'll find 17 yummy veggie pizza recipes packed with fresh, delicious ingredients sure to delight vegetarians and carnivores alike. Below you'll find one of our favorite recipes topped with roasted vegetables and arugula.

Provided by Katia

Categories Pizza

Time 1h45m

Number Of Ingredients 14

Ingredients

1 ½ cup + 2 Tbsps (210 grams) all-purpose flour (leveled cups, see notes), plus more flour to sprinkle
½ tsp Instant yeast (or dry Active yeast, see notes)
½ tsp fine salt
¾ cup (180 grams) water, lukewarm
¾ Tbsp Olive oil or extra virgin olive oil
5oz (150 grams) fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella)
1 red onion, sliced
1 zucchini, cut it into ¼ inch slices
2 bell peppers, cut it into ¼ inch slices
1 cup cherry tomatoes, cut into quarters or into halves
1 handful arugula, washed
10 basil leaves
1 tsp dried oregano (optional)
salt & pepper

Steps:

Pizza dough: follow the easy no-knead pizza recipe to prepare the dough. It takes 5 minutes of prep time and 1 hour of proofing time. When the dough has doubled in size, start making the veggie topping.
Preheat the oven to 240°C/465°F and place the rack on the lowest position. Line a baking sheet with parchment paper and spread the sliced vegetables without overlapping; season with salt, pepper, and spray or drizzle a little olive oil. A good pinch of oregano is optional.
Bake for about 20 minutes, until they're golden. I leave the baking sheet on the lowest shelf for 15 minutes, and I move it closer to the broil for the last 5 minutes. But keep an eye on them because they might burn easily.
Shape the dough: while the veggies are in the oven, prepare 2 parchment paper sheets. Using a spatula, divide the dough by pouring half of it onto each sheet (you'll find all the tips and video here). Sprinkle some flour over and, starting from the center, gently press it out with your fingers to get approx 2 13-inch round pizza (or you can make a whole large pizza without diving the dough).
Remove the veggies from the oven, but don't turn it off. Place a pizza stone or a large baking sheet on the lowest rack instead and preheat for at least 10-15 minutes to make a nice pizza crust.
Topping: Scatter the diced mozzarella, the vegetables and the cherry tomatoes over the pizza. Season with salt, pepper, and sprinkle with oregano.
Bake: Slide the pizza onto the pizza stone or onto the hot baking sheet and bake for about 15 minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes). Repeat for the second pizza.
Serve warm, top with a handful of fresh arugula, some fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy.

Nutrition Facts : Calories 378 kcal, Carbohydrate 51 g, Protein 16 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 541 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

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