Vegetarian Pizza finds it’s way on our dinner table once every couple of weeks. My family loves it and I love that it is chock full of vegetables and goodness.
Many years ago, I found a pizza dough recipe that seemed to work well for my family. I have tried other dough recipes, but we always seem to come back to this simple recipe. I use the dough for pizza, calzones and Stromboli. The dough recipe only requires a few ingredients and I bet you have them in your pantry right now.
For this particular pizza, I used zucchini, yellow onions and fresh mushrooms as my vegetables. You can use most any vegetable you have in your refrigerator. Using bits and pieces of vegetables on a pizza means, no waste! I love that, don’t you?
***UPDATE: Since I have started to eat clean/real food, I have replaced the white flour with whole wheat white flour.
Vegetarian pizza can be made according to what your family loves. I have used red onions (love the sweet taste it brings to the pizza), broccoli, eggplant, and leeks. I just saw a recipe a few days ago where the home chef used brussels sprouts. I have to say, I don’t think I would like that.
Here are a couple tips when you make Vegetarian Pizza:
- If you use the dough after the first rise, you will have a thin crust
- If you roll out the dough, put it on a pan and let it rise again, you will have a thick crust
- Sauté the vegetables in a very small amount of oil – you don’t want oil on the top of your pizza
- Use as much pizza sauce on the dough as you like. We don’t like a lot of sauce, so we go light on it.
- 3 cups flour (I now use White Whole Wheat) plus extra for counter top
- 2 TBL active dry yeast
- 2 TBL Olive Oil
- 1 Cup warm water
- 1 tsp salt
- 1 1/2 cup Mozzarella cheese
- 1/2 - 3/4 cup sliced zucchini
- 1/2 cup sliced yellow onion can use red
- 1 cup sliced fresh mushrooms
- 2 TBL olive oil
- 1 TBL Italian seasoning
- 2 TBL pizza sauce more if you like more sauce
Pre-heat oven to 350
In a large bowl, add the flour and salt and set aside. Mix the yeast in the warm water until it dissolves. Pour the water/yeast mixture in the flour mixture, add the olive oil.
Mix with a wooden spoon (or use a Kitchen Aid mixer with hook) until the dough begins to come together. Put some flour on the counter top, place dough on it and start to knead the dough. Knead for about 5 - 8 minutes or until the dough is smooth.
Place the smooth dough in a greased bowl, cover with plastic that has been sprayed with cooking oil and let rise till double (about 1 hour or so)
When the dough has doubled in size, punch it down to get rid of the air bubbles. Take it out of the bowl, place it on the counter and knead a few times.
Divide the dough in half. Roll out half of the dough to fix your pan. You can use a rolling pin or use your hands to pull it to the size you need.
You can use the other half, or freeze it for another use.
Slice the vegetables evenly. Heat 2 TBL olive oil in a pan and sauté them until they are just getting tender. Add the Italian spices, stir. Remove from heat and let them cool.
Putting the pizza together
Sprinkle your pizza pan with a little bit of corn meal. Add the dough and spread it out to the edges of the pan.
Spread the pizza sauce around the dough. Sprinkle the cheese over the sauce and then add the vegetables.
Cook for about 20 - 25 minutes or until the cheese is bubbly and the dough has a nice brown color.
Make sure you stop by and see all of the great dishes the rest of the #SundaySupper crew have been busy making.
- Baked Eggplant Parmesan by The Crumby Cupcake
- Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
- Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
- Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
- Easy Veggie Bake by Confessions of a Cooking Diva
- Eggplant Rollatini by A Day in the Life on the Farm
- Eggplant Rollatini by That Skinny Chick Can Bake
- Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
- Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
- Greek Stuffed Baked Zucchini by The Weekend Gourmet
- Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
- Moroccan-style Lentil Chickpea Stew by Food Lust People Love
- Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
- Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
- Portobello Stack by The Freshman Cook
- Pumpkin Cake Cheesecake by gotta get baked
- Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
- Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
- Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
- Stuffed Butternut Squash by Life Tastes Good
- Vegan Sandwich with Fresh Veggies by Healing Tomato
- Vegetable Strudel by Palatable Pastime
- Vegetarian Chili by Wholistic Woman
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