Loaded veggie pizza
Topped with mushrooms, peppers, onions and olives, Chef Belinda’s meat-free pizza is sure to please.
Photo by Gina Moore
SERVES 2–4
1 12-inch pizza dough, homemade or store-bought
1 cup pizza sauce
½ zucchini, thinly sliced
½ red bell pepper, sliced
½ red onion, sliced
1 cup sliced mushrooms
½ cup sliced olives, black, green or combination
1 tablespoon garlic-infused olive oil (or 1 clove minced garlic mixed with 1 tablespoon olive oil)
1–2 cups grated mozzarella cheese
½ cup grated Parmesan cheese
¼ teaspoon crushed red pepper flakes
Place a pizza stone in the oven and preheat oven to 425 F. If you do not have a pizza stone, place dough on a large, flat cookie sheet. Spread the pizza sauce over the dough to within ½ inch of the edges. Starting with the zucchini, evenly distribute the vegetables over the pizza. Drizzle the olive oil over the pizza and sprinkle with mozzarella.
If using a pizza stone, carefully slide the pizza onto the stone, or bake on the cookie sheet, for 15–20 minutes until crust around the edges is golden brown and cheese is melted. Sprinkle with Parmesan and crushed red pepper. Serve warm with additional grated Parmesan and crushed pepper, if desired.
Chef’s tip
Feel free to use your favorite veggies and beans in this recipe. These ingredient measurements are for a 12-inch pizza. Adjust ingredients up or down depending on the size crust you have.
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