ULTIMATE VEGGIE PIZZA
Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).
Provided by Cookie and Kate
Categories Entree
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
- Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
- Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
- Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg
PERSONAL VEGGIE PIZZAS
My mom and I like eating healthy-so this figure-friendly pizza is our favorite. The assorted veggies and crisp, golden crust are so tasty, no one will miss the sauce.-Amber Gerrity, West Seneca, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Prepare crust mix according to package directions. Divide dough in half; press each into a 7-in. circle on a greased baking sheet. Build up edges slightly., In a small bowl, combine the oil, garlic, oregano, salt, and pepper; spread over crusts. Sprinkle with Parmesan cheese. Top with tomato, feta, mozzarella, onion, mushrooms, broccoli and pepper flakes. , Bake at 450° for 12-15 minutes or until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 669 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1276mg sodium, Carbohydrate 72g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
HOMEMADE VEGGIE PIZZA
Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!
Provided by Bird
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 6
Number Of Ingredients 21
Steps:
- Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
- Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
- Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
- Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
- Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.
Nutrition Facts : Calories 397 calories, Carbohydrate 63.4 g, Cholesterol 49.1 mg, Fat 8.7 g, Fiber 5.1 g, Protein 17.4 g, SaturatedFat 3.6 g, Sodium 1290.7 mg, Sugar 9.1 g
PERSONAL VEGGIE PIZZAS
In a perfect world, we all get our very own pizza-and we DO in this simple recipe for personal pies topped with cheese and veggies.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Shape each biscuit into 5-inch round on 2 baking sheets.
- Spread crusts with tomato sauce. Sprinkle evenly with Parmesan, mozzarella and vegetables.
- Bake 12 to 15 min. or until edges of crusts are lightly browned and cheese is melted.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 6 g, TransFat 2.5 g, Cholesterol 20 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
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14+ BEST VEGETARIAN PIZZA RECIPES AND TOPPINGS
From thespruceeats.com
Occupation Food Writer And Cookbook AuthorPublished 2010-10-31Estimated Reading Time 7 mins
- Mushrooms, Garlic and Mint Pizza. Meaty and flavorful mushrooms pair extremely well with cheese and sauce. Cook the mushrooms first to bring out their flavors and to avoid soggy pizza dough from the mushrooms' moisture.
- Sun-Dried Tomatoes Pizza. Packed with flavor, sun-dried tomatoes have a concentrated sweet and savory kick that is hard to resist. This pizza calls for lavash, a type of flatbread that is soft and fluffy.
- Egg and Sweet Potato Pizza. Perfectly baked right on top of the pizza dough, eggs add a richness that can't be beaten. Cubed and pureed sweet potatoes and Gouda cheese make a base for the eggs to be cooked in while the pizza bakes.
- Goat Cheese Pizza. A tomato-less pie filled with greens isn't your everyday pizza pie. Instead of tomatoes, there's a creamy base made from goat cheese, olive oil, milk or cream, dried oregano, salt, and ground black pepper.
- Pesto. For a Greek and Italian-inspired pizza, use pesto and feta cheese as the base. Top with artichokes, sun-dried tomatoes, and olives, for a quick and flavorful pizza.
- Asparagus Pizza. Spring is the best time to enjoy asparagus and it's a wonderful pizza topping. In this asparagus pizza recipe, it's paired with baby arugula for a delicious and healthy seasonal dinner.
- Grilled Eggplant. Eggplant is a nightshade vegetable (well, it's actually a berry) that is a great substitute for meat in vegan and vegetarian dishes thanks to its meaty texture.
- Grilled Pumpkin Pizza. If you have the chance to make this pizza on a grill this is a total treat. However, baking a regular crust in the oven isn't too far from perfect, so choose your preferred cooking method and roll up your sleeves.
- Fugazza. Fugazza is an Argentinian-style pizza that has no cheese. A focaccia-type crust is topped with sauteed onions and oregano. But Fugazzetta does have tons of cheese.
- Figs. Fresh figs make for a surprisingly good pizza topping, especially when combined with a sharp cheese like Manchego or Parmesan and peppery arugula.
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