I absolutely love making all different types of pizzas. I can get pretty much as creative as I’d like to and there are about a million different recipes out there for all different types of these things. The one part of making pizzas I don’t like thinking about is making the dough. I don’t know what it is about that part that doesn’t appeal to me, but if I could get around that, things in my life would be better. I’m considering either making a bunch of pizza doughs and then freezing them or simply buying some frozen dough. That is, unless I have a recipe for something fancy. Then I’d have to make the dough myself. But if the recipe revolved around that fanciness, I wouldn’t have a problem with it because that would be my focus. I know, so much to think about.
This pizza is a vegetarian’s delight. It includes two different types of bell peppers, zucchini, cherry tomatoes, basil and a lot more. As I was putting this one together, I decided to really pile things on. I usually give the photos of the food I make lots of consideration during the process, so I’m a bit more reserved with things, but this time, I didn’t really care about the pictures. I was hungry and I wanted something that would fill me up. I wanted a pile of veggies on top of the dough and that’s what I got. This isn’t to say that the mozzarella and Parmesan cheese didn’t help, because they did, but really, most of the weight stemming from this pizza came from the vegetables.
It’s a good pizza. I don’t have any complaints. I made some homemade tomato sauce to go with it, so that was delicious as well. The vegetables are tossed in olive oil, salt and pepper, so they’ve got some good flavors going on. Overall, I think this one was a win.
Makes: 1 Pizza
1 Pound Pizza Dough (see recipe)
1/2 Cup Marinara Sauce
1 Zucchini, Thinly Sliced
1 Yellow Bell Pepper, Diced
1 Green Bell Pepper, Diced
1 Pint Cherry Tomatoes, Halved
Extra-Virgin Olive Oil
Ground Black Pepper
1/2 Cup Mozzarella Cheese, Shredded
1 Cup Parmesan Cheese, Shaved
10 Fresh Basil Leaves, Chopped
I’d like to thank PureWow for this recipe. It’s another good one, so keep them coming!
Arrange your oven racks so one is in the center position and then pre-heat the oven to 450 degrees.
Form Dough & Add Sauce
Add a one tablespoon of olive oil to a 16-inch pizza tray. Then, place the dough at the center of the tray and use your fingers to massage it until it reaches the edges. Try to make a lip at the edge so all the ingredients stay where they are supposed to. After that, add the sauce to the dough and use the back of a spoon to swirl it to the outer area of the dough. Keep about a one inch border of dough that the sauce doesn’t cover.
Toss the Veggies
Add the peppers, zucchini and tomatoes to a large bowl, along with one tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss well until everything is coated with the oil.
Build the Pizza
Arrange the vegetables on top of the pizza. You may have leftovers that won’t fit. I did and I ate them in my salad.
On top of the pizza, add the mozzarella cheese.
Cook the Pizza
When you’re ready, place the pizza tray in the oven on the center rack for about 15 minutes. You’ll know it’s finished when the mozzarella cheese just begins to brown. When that happens, remove the pizza from the oven and turn off the heat.
Plate & Serve
Give the pizza about five minutes to cool. Then, sprinkle the basil leaves over the surface, along with the shaved Parmesan. Cut the pizza into pieces and serve. Enjoy!
The Final Vegetarian Pizza
This was really good. I enjoyed it and will definitely be making it again. I’ll add it to my growing list of wonderful pizzas. If you decide to give this one a try, please let me know your thoughts in the comment section below. Thanks for reading!
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