A pizza loaded with the best veggies from the garden!
Oh my, this pizza is so darn good. It’s bread plus cheese plus the most delicious vegetables around, what could be better than that??
You are going to love how customizable this pizza is. Hate broccoli? Skip it! Love yellow squash? Add two!! I listed what I consider to be a winning combination in the recipe below, but feel free to add as much or as little of each vegetable. There’s really no way to go wrong here. Pick a bunch of your favorite veggies and go for it!
Vegetables have never looks so appealing. Red onions, yellow bell peppers, broccoli, all covered in melted mozzarella — I could eat this approximately 34928 times a week. And I love the rainbow of colors, don’t you?? Food tastes better when it looks like a million bucks and these colors make this pizza beautiful!
I love this recipe because the vegetables are cooked before going in the oven. By cooking them in a skillet for a few minutes first, all the vegetables will become soft and tender. The time in the oven will toast them up a little and you’ll end up with the perfect texture. Raw, hard carrots on pizza just isn’t appealing. But soften them up a little first and you’ll realize carrots plus pizza was meant to be! You will love the textures in this pizza: crunchy, chewy crust, tender vegetables, smooth sauce, gooey cheese — AH-mazing. Can you tell I love this pizza??
Vegetables galore = happy tummies!
Time: 20 minutes
Yields: One large pizza
1/2 cup pizza sauce
2 Tablespoons olive oil
4 large carrots, peeled and sliced
1 zucchini, halved and sliced
A handful of small broccoli florets
Half of a red onion, chopped
Half of a bell pepper, chopped
Any other vegetables you’d like!
1/2 cup mozzarella cheese, shredded
- On a large rolled-out pizza crust, spread the pizza sauce evenly, leaving a small perimeter around the edges.
- Place all of the prepared vegetables into a large skillet and drizzle the olive oil over the vegetables. Toss to coat the vegetables. Put over medium heat and cover for 8-10 minutes or until vegetables are soft and tender. Remove cover and stir occasionally to avoid any sticking.
- Once the vegetables are tender, spread them over the pizza evenly. Sprinkle the mozzarella over the entire pizza.
- Bake according to the pizza dough’s recipe. If using my Easy Thin-Crust Pizza, bake for 10 minutes. Eat up and fall in love with vegetables again!
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
© MESA COOKING CO. All images & content are copyright protected. Please do not use my images or content without prior permission.