In a large bowl,dissolve the sugar in the warm water.
What is on a vegetarian pizza recipe?
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).
How many servings are in a 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). Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated Parmesan cheese
What is vegetable pizza?
Known as pizza all’ortolana (pizza with things from the vegetable garden), this vegetable pizza is finished with dots of pesto that you add just before serving. It’s important the vegetables are cut thinly – a peeler does this job well.
What are the best vegetables to use for pizza dough?
My favorite veggies to use on pizza are mushrooms, bell peppers, onion, black olives, tomatoes, and fresh herbs! For the pizza dough, you’ll need: Warm water: The warm water activates the yeast, which makes the dough rise. Careful it’s not too hot, or else it’ll kill the yeast.
How do you make a good homemade pizza?
11 Tips for Making the Absolute Best Pizza
- Forget Delivery.
- Make Sure the Oven Is HOT.
- Don’t Use Cold Dough.
- Use a Pizza Peel — Or Sheet Pan.
- Stretch (Don’t Roll!) the Dough.
- Add Just a Thin Layer of Tomato Sauce.
- Skip the Fresh Mozzarella.
- If You Really Want Fresh Mozz, It’s Gotta Be Thin.
Which vegetables are used in pizza?
Ultimate Veggie Pizza
How do you prepare vegetables for pizza?
By cooking them first, they become soft the whole way through and become sweeter. Cut into thin cubes and roast in the oven while you prepare the rest of your pizza ingredients and dough. Wait until they are slightly soft. Then the final cook on top of the pizza can brown them.
What ingredients can you put on a pizza?
More classic Italian topping ideas
Should I cook veggies before putting on pizza?
Not pre-cooking your toppings
Because pizza cooks at such high temperatures, it’s tempting to just allow your toppings to cook directly on the crust. This is fine for most veggies, but never take the chance with meat. Make sure to cook all meats and even tougher veggies like broccoli ahead of time.
Do you put raw vegetables on pizza?
Delicate greens, like arugula and spinach, don’t need to be precooked for pizza, but hearty, leafy greens — especially those with coarse stems — need to be cooked first.
What is the most common vegetable on pizza?
The top three vegetable toppings were mushroom, onion, and green pepper. Mushroom outscored onion about 2 to 1, while green pepper was only 3% behind onion. Interestingly, the overall distribution was closer than with the meats, and green pepper outscored black olives, though they came in lower in overall rankings.
Which cheese is best for pizza?
What is the best melting cheese for pizza? The undisputed king of meltiness for cheese toppings is mozzarella. Classic mozzarella has the ideal balance of moisture, elasticity, and fat content for meltability.
Should I cook broccoli before putting on pizza?
For best results, cook broccoli before using it as a pizza topping. Raw broccoli can be too tough and difficult to chew. Use steamed or roasted broccoli instead.
Do you cook tomatoes before putting on pizza?
If I want to top a pizza with tomatoes, I generally only add them in the last two minutes of baking. The texture retains some character and they get warm to hot in that amount of time.
Should I cook onions before putting on pizza?
Onions should be pan sautéed with a little olive oil until soft and caramelized before putting on top of a pizza. Raw onions contain a lot of moisture and will not cook evenly if baked on top of a raw pizza dough. One exception is red onion which can be sliced very thin and placed raw on the pizza to cook in the oven.
What vegetables are good for pizza?
How to make the best pizza?
How to make easy vegetarian pizza at home?
Ultimate Veggie Pizza
- As a vegetarian for more than a decade, I’ve indulged in a plethora of veggie pizzas.
- Vegetarian pizzas that are truly outstanding are few and far between.
- As a result, I incorporated all of the features that I’ve come to like over the years to develop my own ″perfect″ vegetable pizza recipe.
- If you ask me, this is the finest handmade vegetable pizza I’ve ever tasted, and I hope you agree.
Whether you are a vegetarian or a meat eater, this vegetarian pizza dish is sure to please.It’s light and flavorful, with cherry tomatoes, artichoke hearts, bell pepper, olives, red onion, and some hidden (and optional) baby spinach among its many ingredients.Of course, there will be a layer of rich tomato sauce and golden, sizzling mozzarella on the bottom of the pizza.When it comes to stacked vegetable pizzas, the secret is to bake them for a few minutes longer than usual in order to develop their full taste and structure.This is something that many pizza companies tend to overlook.Continue to bake until the cheese is deeply brown in areas, about 20 minutes more.
Without proper preparation, you may end up with pizza that is not up to par with its genuine flavor and texture.Start with my simple whole wheat pizza crust, and you’ll be finished with this dish in around 45 minutes, from start to finish.This vegetarian pizza is both speedier and more nutritious than ordering takeout!
Watch How to Make Veggie Pizza
Veggie Pizza Toppings
- To begin, I use my whole wheat pizza dough as the basis for this pizza.
- You may also use one pound of store-bought pizza dough, which you can split in half to follow my recipe exactly (or simply create one huge pizza, which works just as well with store-bought dough).
- After that, we’ll include the following.
- This recipe is actually adaptable; you can omit any of the ingredients if you don’t care for them or don’t have them on hand.
Make use of more of one in exchange for less of another.Easy!
You have a few of choices in this situation. You can use my favorite pizza sauce recipe, which is ridiculously simple to make! Alternatively, use your favorite marinara sauce, whether handmade or purchased from a supermarket.
Fill the space between the pizza sauce and mozzarella with a layer of fresh spinach to sneak in some vegetables.
Part-skim mozzarella is my favorite to use in this recipe since it gets more golden and frothy than fresh mozzarella.
A marinated artichoke from a can or jar is a simple addition to this dish. I chopped my canned quartered artichokes in half again to create bite-sized wedges out of them after they had been quartered.
While the pizza is baking at a high temperature for only a few minutes, the fresh bell pepper gets beautiful and soft.
The red onion softens significantly in the oven, but it can be omitted for those with sensitive palates.
Cherry tomatoes, when halved, have a consistently sweet tomato flavor and texture.
I particularly enjoy Kalamata olives, which get a little wrinkled and concentrated in flavor as they ripen and become more mature.
Have you ever had sliced almonds on your pizza? If not, you should. It’s a tactic I picked up from a few of pizzerias in the neighborhood. The almonds provide a toasted taste and a crunch to the dish. Some readers have expressed enthusiasm for this addition, while others have expressed dissatisfaction—the decision is yours!
When this vegetable pizza comes out of the oven, I like to sprinkle it with red pepper flakes, fresh basil leaves, and freshly grated Parmesan cheese.
More Vegetarian Pizzas to Enjoy
- Do you like this recipe? On Cookie and Kate, you may find even more inventive vegetarian pizzas: Arugula-Almond Pesto Pizza
- Barbecue Pineapple, Jalapeo, and Feta Pizza
- Broccolini Almond Pizza
- Brussels Sprouts Pizza with Balsamic Red Onions
- Greek Pizza
- Kale Pesto Pizza
- Strawberry, Basil, and Balsamic Pizza
- Strawberry, Basil, and
In the comments section, please let me know how your pizza turned out! I always look forward to hearing from you. Print
Ultimate Veggie Pizza
- Total time: 45 minutes
- Prep time: 25 minutes
- Cooking time: 20 minutes
- Yield: 6 servings 1x
- Entrees fall within this category.
- Baked in the oven
- Cooking Style: Italian Diet: Vegetarian
4.9 out of 5 based on 30 reviews Make the BEST vegetable pizza at home with this recipe! Recipe for a delectable vegetarian pizza with fresh cherry tomatoes, bell peppers, spinach, artichoke, and other delicious toppings. This recipe makes two 11-inch pizzas or one big pizza (about 6 to 8 servings). Scale
- 1 pound store-bought pizza dough or 1 batch of simple whole wheat pizza dough
- 1 cup pizza sauce or marinara
- 2 cups baby spinach
- 1 cup shredded mozzarella cheese
- 2 to 3 glasses of water (8 to 12 ounces) shredded part-skim mozzarella cheese has a low moisture content
- 12 cup jarred or canned artichoke, cut into 1″ pieces
- 12 cup fresh red or orange bell pepper, cut into narrow 2′′ strips
- 12 cup jarred or canned
- 12 cup red onion, cut into thin wedges
- 12 cup halved cherry tomatoes
- 12 cup pitted Kalamata olives, halved lengthwise
- 12 cup sliced almonds (optional)
- Garnishes: fresh basil (small leaves or broken into pieces), red pepper flakes, and/or freshly grated Parmesan cheese are also good options.
- Using a rack in the upper third of the oven, heat the oven to 500 degrees Fahrenheit (or 350 degrees Celsius). Bake on the top rack of the oven if you’re using a baking stone or baking steel to bake on. Prepare the dough till step 5 is completed
- Sprinkle about 1 inch of pizza sauce around the edges of the two pizzas and spread it equally over the tops. After you’ve evenly distributed the spinach on top of the sauce, sprinkle on the cheese (use all three cups if you’re making a cheese-laden pizza like the one seen).
- Artichoke, bell pepper, red onion, tomatoes, olives, and almonds (if used) should be placed on top of the pizzas.
- Using a baking stone or steel, bake pizzas individually on the top rack for 10 to 12 minutes, or until the crust is brown and the cheese is golden and bubbling (or substantially less time if you’re using a baking stone or steel—just keep an eye on it).
- Transfer the pizzas to a cutting board and top with fresh basil, red pepper flakes, and Parmesan cheese, if using, before serving. Cut into slices and serve! Leftover pizza stays nicely in the refrigerator for up to 4 days, and it may be frozen for up to several months.
Make it nut-free by following these steps: Leave out the almonds. Use any combination of the specified toppings on top of the mozzarella to create a unique dish every time! (up to 3 cups t0tal). The spinach and almonds aren’t absolutely necessary.
▸ Nutrition Information
The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.
Vegetable pizza recipe
- The yeast should be dissolved in 300ml/12 pint of room temperature water before adding the sugar to produce the dough. Remove from the oven and place in a warm position for 10 minutes, during which time it should begin to softly bubble
- In a large mixing basin, combine the flours and half of the yeast liquid until well combined. Mix in the salt and oil until well combined before adding the remainder of the liquid ingredients. Continue to knead the ingredients together until they come together to make a soft dough.
- Turn out the dough after rubbing it into your palms and work area with olive oil. Knead the dough for 3 minutes, folding it up and over itself with the heel of your hand. Cover with a towel and let aside for 2 hours, or until the dough has doubled in size
- Alternatively, you can use a stand mixer to mix the dough.
- Turn the dough out onto a lightly floured board and cut it in half, tucking the corners under to form tidy balls. Repeat with the remaining dough. Cover with clingfilm and set aside for another 20 minutes on a baking sheet.
- Preheat the oven to 250 degrees Celsius/230 degrees Celsius fan/Gas 9 (or as hot as your oven will go).
- To make the topping, start by preparing the veggies by cutting the pepper into thin strips and using a peeler to form ribbons of courgette and aubergine from the zucchini and eggplant. Mix together all of the veggies in a large mixing bowl until they are well coated with salt and olive oil. To prepare the pesto sauce, combine the toasted almonds, garlic, basil, olive oil, and salt and blend until a chunky sauce is formed. Season with salt and pepper to taste after adding the grated parmesan
- Roll the dough balls into thin pizza bases and place them on big baking sheets to bake for 20 minutes. Dip your hands in oil and then softly press your fingertips into the dough to create dimples in the surface.
- Make a thin layer of tomato sauce or passata on top of each circle, leaving the sides exposed. Make a division between the veggies on the pizzas, pushing them down so that they are sitting on the dough, and sprinkle with oil
- Bake for 15 minutes in the center of the oven, or until the dough is golden and the veggies are beginning to color around the edges
- Remove the pizzas from the oven and return them for a minute to finish cooking the pesto. Add a few shredded basil leaves, courgette blossoms, ribbons of raddichio rubbed with oil, or a handful of grated parmesan if you want to go all out.
Easy Garden Veggie Pizza (with Homemade Pizza Crust)
This recipe for Easy Veggie Pizza is a fantastic way to integrate colorful, fresh vegetables into a supper that the whole family will enjoy! The handmade pizza dough is really essential, and it comes together in no time. If you want to make a healthy and nutritious pie, use any vegetables you have on hand to create this simple vegetarian pizza recipe.
My Kids’ Favorite Garden Veggie Pizza
- Pizza night does not have to be associated with being unhealthy!
- Heck, I believe that even more decadent foods are beneficial to consume on a regular basis from time to time.
- Isn’t it true that everything in moderation?
- With this veggie-packed pizza, though, you won’t have to worry about eating in moderation.
A simple handmade crust is used to create this cheesy, vibrant dish that is packed with fresh veggies.You’ll be surprised at how simple it is to prepare.It’s our go-to meal when we want something quick and easy that’s still nutritious but also delicious and luxurious to consume.You may entirely customize this pizza to suit your tastes as well.I enjoy using a variety of brightly colored veggies, but this recipe is as adaptable as they come.Don’t have access to all of the vegetables listed below?
On pizza, you can use whatever you have or what you like!Do you want to add some meat to your dish to give it a little protein boost?Take a chance!
- On this, pepperoni or sausage would be fantastic additions.
- Enjoy yourself and make it your own.
- Pizza should never be taken seriously in the first place!
What are the Best Vegetables to Use with Veggie Pizza?
- Because the pizza does not bake in the oven for a lengthy period of time, vegetables that are quick to cook are the ideal vegetables to put on pizza.
- That is why root vegetables like potatoes and carrot are not the greatest alternatives to use unless they are pre-cooked or sliced into very little pieces before using them in a recipe.
- Mushrooms, bell peppers, onions, black olives, tomatoes, and fresh herbs are some of my favorite vegetables to add on pizza.
- If you want to know more, check out my pizza recipe!
- You’ll need the following ingredients to make the pizza dough: Warm water: The yeast is activated by the warm water, which causes the dough to puff up and rise.
- Make sure the water is not too hot, otherwise the yeast will be killed.
- Instant yeast: Yeast is responsible for the rising of the dough.
- Instant yeast is my preferred method for this recipe because it is convenient and quick.
Granulated sugar: A small amount of sugar in the dough helps to balance out the robust, savory tastes of the pizza and keep it from being too heavy.It will not have a sweet flavor and will serve more as a balancing agent.Salt: Salt aids in the activation of all of the other tastes.Olive oil: Olive oil makes the dough more elastic and flavorful by imparting a richer taste.Flour: Flour is the binding agent that holds the dough together.I like to use all-purpose flour or bread flour for baking.
To decorate the pizza, you’ll need the following ingredients: Pizza sauce: You may use whatever bottled marinara or pizza sauce you choose for this.Toppings: Mozzarella cheese (which is mild and melts wonderfully), tomato sauce, and basil.The following vegetables are some of my favorites: mushrooms, sweet bell peppers, red onion, black olives, and roma tomato.
- Fresh herbs, such as basil or parsley, can be sprinkled on top after baking.
How to Make Veggie Pizza:
- Veggie pizza is really simple to prepare, and you’ll appreciate how quickly the homemade pizza dough comes together. To prepare the dough, do the following: In a large mixing basin, combine the water, yeast, sugar, salt, and olive oil
- Mix well.
- Allow for a 5-minute resting period after mixing.
- Hand-mix one cup of flour for one or two minutes after adding the liquid
- Lastly, add another cup of flour and whisk until everything is completely blended.
- To make it easier to mix by hand, add flour in little increments until you can’t anymore.
- Turn the dough out onto the table, sprinkle some flour on top, and bake for 30 minutes.
- Hand-knead the dough for 6 to 10 minutes until it is smooth and elastic.
- Re-put the dough in the bowl, cover it with a cloth, and allow it to rise for 30 minutes in a warm environment.
- To prepare the pizza, follow these steps: Preheat the oven to 425 degrees Fahrenheit.
- Turn the dough out onto a large baking sheet that has been coated with parchment paper or baking mats
- Form the pizza into a round or square pizza with a diameter of approximately 12 inches.
- Pizza sauce is spread on top, followed by the shredded mozzarella.
- Combine the mushrooms, bell pepper, onion, olives, and tomatoes in a large mixing bowl.
- When the pizza has finished being built, bake it for approximately 15 minutes in the oven.
- If you’re using basil and/or parsley, sprinkle some on top of the pizza.
- Allow for 5 minutes of resting time before cutting and serving the pizza hot.
- If you don’t have all of these vegetables on hand, or if you don’t care for them, you may substitute the following: Broccoli florets, chopped kale, jalapeno, zucchini, baby broccoli, green olives, spinach, peas, and chopped asparagus are among the ingredients.
- Meats such as pepperoni, shredded chicken, cooked and crumbled Italian sausage, cooked ground beef, or prosciutto are also acceptable options.
How to Store and Reheat Leftover Pizza:
- In some cases, I believe that leftover pizza is even better than fresh pizza!
- Allowing the pizza to cool fully before storing it in an airtight bag or container is recommended.
- Slices should not be stacked directly on top of one another; however, if you must stack them to make them fit, lay sheets of parchment paper between each slice to prevent the toppings from falling off the bottom piece.
- Store in the refrigerator for up to 5 days or in the freezer for up to 4 months after making the recipe.
To reheat the pizza, lay it on a baking pan coated with parchment paper and bake it at 350 degrees F for 10 minutes, or until it is cooked through.Cook the frozen pizza in the same manner as the fresh pizza, but for a few minutes longer (15 to 20 minutes).(Alternatively, pizza can be eaten cold, directly from the refrigerator.) (I believe it is delectable!)
Love pizza? Try these for your next pizza Friday:
- The Supreme Pizza Recipe, Breakfast Pizza Sticks, and Supreme Pizza Stuffed Zucchini are all delicious options.
- 30 Minute Meaty Margherita Pizza
- 20 Minute Easy Cheesy Pizza Sticks
- Flatbread Pizzas that are quick and easy to make
- Pepperoni Pizza Lasagna Roll-ups
- This simple homemade veggie pizza recipe is a fantastic way to include bright, fresh vegetables into a dinner that feels indulgent while yet being quick to prepare! The handmade pizza dough is really essential, and it comes together in no time. For the Pizza Dough, combine the following ingredients: Warm water, 2 teaspoons quick yeast, 2 teaspoons granulated sugar, 12 teaspoon salt, 2 tablespoons olive oil, 3 12 cups all-purpose or bread flour
- 1 14 cup sour cream
- 2 tablespoons melted butter
- In order to make the pizza: Pizza sauce: 1 cup
- 2 cups shredded mozzarella cheese: 1 cup
- 1 cup sliced mushrooms
- 12 cup chopped sweet bell peppers
- 13 cup thinly sliced red onion
- 13 cup chopped black olives
- 13 cup chopped roma tomato
- 1 tablespoon chopped fresh basil or parsley, optional
- 1 tablespoon chopped fresh basil or parsley: 1 tablespoon chopped fresh basil or parsley
- To prepare the dough, do the following: Combine the water, yeast, sugar, salt, and olive oil in a large mixing basin until well combined. Allow for a 5-minute resting period after mixing.
- Mix in one cup of flour until everything is well-combined. Hand-mix for 1 or 2 minutes until well combined. The dough should have the consistency of cake batter
- Else, it will be tough.
- Mix in another cup of flour until everything is thoroughly mixed. To make it easier to mix by hand, add flour in little increments until you can’t anymore.
- Sprinkle some flour on the work surface, and then turn the dough out onto the work surface. Work the dough by hand until it is smooth and elastic, adding more flour as required to get the desired consistency. Kneading should take between 6 and 10 minutes total. It’s also possible to complete this step in a stand mixer if you have one.
- Area the dough back in the bowl, cover it with a cloth, and allow it to rise for 30 minutes in a warm place.
- To create the pizza, start by preheating the oven to 425 degrees F while the dough is rising.
- When the oven is preheated, turn the dough out onto a large baking sheet that has been coated with parchment paper or a baking mat. Shape the pizza with your fingers or a small rolling pin into a round or square pizza that is approximately 12 inches in diameter. 12 inch thick is a good thickness for the dough.
- Pizza sauce is spread on top, followed by the shredded mozzarella. Combine the mushrooms, bell pepper, onion, olives, and tomatoes in a large mixing bowl.
- Bake for 15 minutes or until the cheese is bubbling and the bottom of the crust is golden brown after the pizza has been built.
- If you’re using basil and/or parsley, sprinkle some on top of the pizza.
- Allow for 5 minutes of resting time before cutting and serving the pizza hot.
- Approximately 45 minutes for preparation
- 20 minutes for cooking.
- Method: oven
- Cuisine: American
- Category: dinner
Veggie pizza, homemade veggie pizza, vegetable pizza, quick veggie pizza, veggie pizza toppings, supper idea Homemade garden veggie pizza is a delicious and easy way to get more nutritious veggies into your diet in a way that is far more enjoyable than your standard salad!
Homemade Veggie Pizza
The original recipe makes six servings. The ingredient list has been updated to match the number of servings stated.
- Checklist for Instructions Step 1: In a small basin, sprinkle yeast over warm water and let aside. The temperature of the water should not be more than 100 degrees F. (40 degrees C). Allow for 5 minutes of resting time, or until the yeast softens and begins to produce a creamy foam. Step 2Sift together the flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt in a large mixing basin until well combined. In a separate bowl, combine the egg and oil
- Whisk in the yeast mixture. When the dough has come together, turn it out onto a lightly floured surface and knead it for approximately 8 minutes, or until it is smooth and elastic. To prepare the dough, lightly oil a large mixing bowl, then place the dough in the basin and flip to coat it with oil. Remove from the oven and set aside in a warm location (80 to 95 degrees F (27 to 35 degrees C) for about 1 hour, or until the volume has about doubled.
- Step 3: Preheat the oven to 450 degrees Fahrenheit (235 degrees C). Prepare a baking sheet by lightly greasing it.
- Step 4Heat a skillet over medium heat, stirring occasionally, while cooking and stirring the chopped tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper. Cook for 15 to 20 minutes, or until the sauce has thickened.
- Push the dough down and turn it out onto a lightly floured surface to rest for a couple of minutes. Do not tear the dough while dividing it into two equal pieces with a knife. Form the dough into rounds and set it aside for 10 minutes to rest. Form the dough into rectangles and lay them on the baking sheet that has been prepared. Spread tomato sauce on top of the dough. Sprinkle with 1 1/4 cup mozzarella cheese and arrange the bell pepper, onion, and mushroom on top of the cheese. Step 6Bake in a preheated oven for 20 to 25 minutes, or until the crust is golden and crisp and the cheese has melted, until the cheese has melted.
This recipe will yield two medium-sized pizzas when fully prepared. You may bake two at a time or freeze one to use at a later point. This recipe may yield more sauce than you need, but it freezes beautifully!
Per serving: 397 calories; 17.4 grams of protein; 63.4 grams of carbs; 8.7 grams of fat; 49.1 milligrams of cholesterol; and 1290.7 milligrams of sodium. Nutrition in its entirety
How to Make Vegetable Pizza
- Article to be downloaded article to be downloaded Vegetable pizzas are a wonderful and nutritious supper option.
- There are many various types of vegetable pizza to choose from, and the most of them are quick and reasonably simple to make.
- They are a fantastic weeknight meal choice for those with hectic schedules.
- Vegetable pizza is also incredibly adaptable in terms of toppings.
Customize the toppings by choosing your favorite veggies and cheeses from our selection.Making the crust may be done in any thickness you like.Please feel free to make any necessary modifications.
- The following ingredients: 2 full peeled tomatoes (28 ounces/794 grams), red peppers, zucchini, eggplant, asparagus, portobello mushrooms, onions, cilantro, olive oil, salt, pepper, and shredded mozzarella.
- 1-pound store-bought pizza dough (you may use whatever you like)
- 4 people can eat this dish. 2 tiny yellow squash, cut 1/4-inch (6.35 mm) thick on a diagonal
- 2 small zucchini, sliced 1/4-inch (6.35 mm) thick on a diagonal
- 2 small yellow squash, sliced 1/4-inch (6.35 mm) thick on a diagonal
- 2 medium Vidalia onions, sliced 1/4 inch (6.35 mm) thick
- 1 medium eggplant, cut 1/4 inch (6.35 mm) thick
- Season with salt and pepper to taste.
- 1 cup (237 milliliters) extra-virgin olive oil, or as needed
- 1 cup (237 milliliters) canola oil
- Garlic, minced (about 2 teaspoons)
- To make the cornmeal dusting, mix together 1 cup ricotta cheese, 1 1/2 cups shredded mozzarella, 3 tablespoons (45 milliliters) minced parsley, and salt and pepper to taste.
- 1-pound store-bought pizza dough (you may use whatever you like)
- 2 (8 ounce/227 grams) packages refrigerated crescent rolls
- 2 (8 ounce/227 grams) packages softened cream cheese
- 4 (8 ounce/227 grams) packages refrigerated crescent rolls
- One (1) package (1 ounce/28 grams) of Ranch-style dressing mix
- Neatly chopped
- 1/2 red bell pepper, finely chopped
- 1 1/2 cups fresh broccoli florets, chopped
- Half cup green onions, chopped
- 1 cup shredded cheddar cheese, finely shredded
This recipe yields 48 bite-sized pieces.
- 1 assemble all of the materials.
- This dish takes use of pre-made pizza dough from the grocery store.
- However, if you like, you may make your own handmade pizza dough instead.
- In around 45 minutes, you can have this pizza on the table thanks to the use of a store-bought crust.
When making your own crust, allow an additional hour and a half to complete the process.Approximately 4 servings may be obtained from this recipe.Pre-rinsing is not normally required for store-bought veggies.Always be sure to thoroughly wash your vegetables before adding them on your homemade pizza.
- 2 Prepare the store-bought pizza dough according to package directions. Using a substantial amount of flour, cover a level work area. Taking the dough out of the refrigerator and lightly dusting it with flour is a good idea. Allow the dough to rest on your work area for 20 to 30 minutes, or until it has reached room temperature, before handling it. Flour your rolling pin and set it aside. 12 inch thick is around the thickness of the dough when rolled out into a circle. Holding the dough in both your hands, squeeze one of the edges together, allowing the dough to hang down. Slowly work your way around the circle, pinching the dough as you go, until the dough is the desired size.
- In order to avoid the crust from adhering to the baking sheet, lubricate the baking sheet with cooking spray or oil before putting the crust on top of it. You may also prevent this by sprinkling corn meal on a baking pan.
- Promotional material
- 3 Make the sauce in a separate bowl. Place a strainer over a large microwave-safe dish and set aside. Put the tomatoes in a sieve and smash them with your hands to release the juices. Push the pulp to the bottom of the strainer, allowing the juices to pass through the sieve and into the bowl. To prepare the tomato sauce, place the microwaveable dish full of tomato juice in the microwave for 20 to 25 minutes on high power. When you do this, the fluid will thicken and become more ketchup-like in consistency. In a large mixing bowl, combine the crushed tomato pulp and thickened juice
- Set aside to cool to room temperature.
- To make it on the stovetop, simmer the tomatoes in a medium-sized skillet for approximately 30 minutes, stirring constantly, until the sauce thickens
- Otherwise, follow the directions above.
- 4 Prepare the garnishes and toppings. Prepare the veggies by chopping them to your desired size. Season the chopped vegetables with salt and pepper once they have been coated with olive oil. Prepare a hot grill or grill pan by spreading the veggies out equally. Grill them for approximately 10 minutes, or until they are tender but still firm to the touch.
- Set aside the veggies when they have been removed from the grill.
- If you don’t care for any of the veggies, feel free to leave them out or reduce their amount of use.
- 5 Assemble the ingredients for the pizza. Preheat the oven to its maximum setting, which is often between 500 and 550 degrees Fahrenheit (260 and 288 degrees Celsius). Spread the sauce evenly over the pizza crust dough once it has been allowed to cool. Place the grilled sliced veggies on top, arranging them whatever you desire, and serve immediately. Finish with a sprinkle of mozzarella cheese. Bake the pizza for 10 to 12 minutes, depending on how thin you like it. When the cheese is melted, bubbling, and faintly browned on top, the pizza is done. Cut the pizza into wedges and serve it immediately.
- 1 assemble all of the materials. This dish takes use of pre-made pizza dough from the grocery store. However, if you like, you may make your own handmade pizza dough instead. This pizza may be prepared and served in around 60 minutes if you use a store-bought crust. Approximately 4 servings may be obtained from this recipe. Prepare a level work area by sprinkling flour on it. Remove the dough from its container and allow it to rest out for approximately 20 to 30 minutes until it has reached room temperature, stirring occasionally. Then, roll the dough into a circle that is about 12 inches thick
- Holding one of the sides with both hands and pinching it together, allowing the dough to hang down Slowly work your way around the circle, pinching the dough as you go, until the dough is the desired size.
- Using a baking sheet, grease or sprinkle with corn meal to keep the crust from sticking, place the crust on the sheet.
- 2 Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and prepare the veggies. Prepare your veggies by rinsing them and slicing them on the diagonal to be approximately 14 inches (6.35 mm) thick. Slicing them thinly, at a slant, and lengthwise is what it means to slice them on a diagonal. Place the slices in a large colander and set aside. To prepare them, sprinkle salt all over them and allow them to sit for approximately 15 minutes. In this way, some of the natural water from the plants will be extracted. Remove the salt by rinsing well. Drain and wipe the vegetables with paper towels to remove excess moisture.
- Vegetables with a high water content may roast soggily, so it is best to remove as much water as possible before roasting them. The outcome is sharper if you remove the water before printing.
- 3 Roast the veggies in the oven. Using a baking sheet, spread the veggies out in a single layer. Drizzle them with olive oil and sprinkle them with the minced garlic. 2 tablespoons (30 milliliters) of the oil should be set aside. Place the baking sheet in the oven and roast for 15 to 20 minutes, depending on the size of the potatoes. The time to harvest them is when they are soft and darker around the edges.
- Once the veggies have cooled, you may slice them even thinner if you like smaller pieces for the toppings
- Otherwise, leave them as is.
- 4Apply the ricotta cheese to the pizza crust dough and spread evenly. Place the roasted veggies on top of the thin layer of ricotta and spread them out evenly. Sprinkle the mozzarella cheese on top of the vegetables. Finally, spread the 2 tablespoons of olive oil you set out over the pizza and sprinkle with the parsley to finish.
- 5 15 minutes in the oven should enough. Place the baking pan in the oven and cook the pizza for about 15 minutes, or until the cheese is melted. When the cheese has completely melted and the crust has turned golden brown, the dish is finished. Take the pizza out of the oven and cut it into wedges using a pizza cutter after it has cooled. Serve as soon as possible
- Optional: accompany with a tossed salad and a beautiful glass of red wine.
- 1Combine the ingredients in a large mixing bowl. This pizza is served cold and makes a delicious appetizer or finger snack for a gathering. The crust is made using crescent rolls purchased from a grocery shop. Preparation time is 20 minutes, and cooking time is 10 minutes. Two dozen bite-sized squares are produced from this recipe. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare the crescent rolls. Make use of two nonstick baking sheets. Open the two packages of crescent rolls that you have. Using your hands, stretch and flatten the dough until it forms a single rectangular shape. Make sure to squeeze the seams together to prevent fraying. Preheat the oven to 350 degrees for approximately 10 minutes. When the crust has turned golden brown, the dish is ready.
- Set aside the crust that has just been cooked and allow it to cool for around 30 minutes while you make the rest of the meal.
- 3 Preparing the ″sauce″ and chopping the veggies are the next steps. Remove the cream cheese from the refrigerator and set it aside for a few minutes to soften a little bit. This will soften it and make it more manageable to work with in the future. Place the melted cream cheese in a large mixing bowl and stir in the Ranch-style dressing mix until well combined. Stir them together vigorously until they are completely combined
- Spoon a thin layer of the mixture over the cooled crusts
- Set aside.
- 4 Sprinkle the veggies and cheddar cheese on top of the cream cheese layer to finish it off. Finely chop the veggies so that they are little in comparison to the rest of the dish. Place them on top of the cream cheese sauce and sprinkle the shredded cheddar cheese on top of them to finish them off. For roughly 1 hour, place the dish in the refrigerator. Remove them from the refrigerator when you’re ready to serve them and cut them into 48 bite-size squares
- Toss together and serve immediately as appetizers or finger foods.
Question Add a new question Question Is it possible to use butter cubes for the cheese? If that’s what you want. The cheese topping, on the other hand, is one of the most important aspects of pizza.
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About This Article
- Brief Synopsis of the ArticleXTo prepare vegetable pizza, chop a range of vegetables, such as red peppers and zucchini as well as asparagus, mushrooms, onions and scallions, and spray them all with olive oil before baking.
- Grill the veggies for about 10 minutes on a grill pan or on a hot grill to bring out their natural sweetness.
- Cooking the veggies will allow you to lay out the pizza dough to approximately 1/2-inch thickness and sprinkle tomato sauce over the top of the pizza dough.
- Pizza should be topped with grilled veggies and mozzarella cheese, then baked at 500°F for 10-12 minutes until cheese is melted.
Continue reading to find out how to prepare a roasted vegetable pizza!Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 204,276 times.
Vegetarian pizza recipes
- Vegetarian pizza recipes
- Showing items 1 to 22 of 22
Punchy spinach pesto pizza
A five-star rating out of a possible five-star rating With this flavorful spinach and pesto pizza, you can increase your consumption of greens. Each part, including the foundation, is bursting with colorful veggies.
Cheap-as-chips veggie pizza
A rating of 4.8 stars out of a possible 5.8 stars Instead of standard pizza dough, flatbreads are used in this quick and low-cost version of the famous spinach and egg ‘florentine’ pizza.
Roast cauliflower cheese pizza
A star rating of 2.8 out of a possible 5 stars. This easy cauliflower cheese pizza may be served with lots of salad for a filling and healthful supper. This is a fantastic vegetarian dinner that the whole family will enjoy.
Caramelised onion & goat’s cheese pizza
A 3.5-star rating out of a possible five stars. Instead of ordering a takeout, make a nutritious and low-fat vegetarian pizza in your own kitchen. The goat’s cheese adds a tangy flavor to this simple meal, while the onions provide sweetness.
Vegan pizza Margherita
A rating of 4.7 stars out of a possible 5.14 stars Vegans don’t have to miss out on the classic Margherita pizza. Our recipe mixes the typical flavors of this Italian comfort meal with plant-based replacements to create a delicious and nutritious dish.
Spinach & blue cheese pizza
A rating of 4.7 stars out of a possible 5.13 stars Because the basis of this vegetarian pizza does not contain yeast, it may be prepared in a short amount of time. It’s also really appetizing, thanks to the addition of spinach, walnuts, mushrooms, and blue cheese.
Pepper, pesto & sweetcorn calzones
A star rating of 4.4 out of a possible 5.9 stars The secret to preparing a no-fuss crust for these veggie parcels is to use a store-bought bread mix; you can also use leftover chicken or pork for a heartier supper.
Potato & pesto pizza
A 3.5-star rating out of a possible five stars. This quick and easy meal for two is made possible by a store-bought ciabatta bread mix that serves as the perfect cheat’s pizza dough.
Eggs Florentine pizza
A 3.5-star rating out of a possible five stars. Prepare homemade pizza crust using our simple method, top it with spinach and mozzarella, then top it with an egg cracked in the center to finish it off.
Artichoke & olive calzones
A 4.4-star rating out of a possible 5.6 stars. These Italian parcels are a delicious vegetarian evening supper that can be made using a store-bought bread mix to save time.
Lighter Pizza Margherita
A 4.5-star rating out of a possible 5-star rating This light spin on an Italian classic begins with a simple handmade dough that is then covered with no-cook tomato sauce and ricotta cheese to create a satisfying meal.
Garlic pizza with tomato & mozzarella
5.1 stars out of 5 for cooking your pizza on the barbeque, which will result in an excellent crispy Italian-style foundation. Finish with a fresh spin on margherita pizza.
Caramelised onion & feta pizzas
A star rating of 4.6 out of a possible maximum of 5.7 stars This quick and easy vegetarian pizza features a tomato-free topping, but it still has lots of cheese and a sweet onion to complement it.
Easy tomato pizzas
A rating of 4.7 stars out of a possible 5.25 stars These vibrant, flavor-packed pizzas are low in fat and high in nutritional value.
A 4.4-star rating out of a possible 5.58 stars. Because the serving sizes are large, if you have any leftovers, include a slice of cold pizza inside your lunchbox for the next day.
Butternut & rosemary pizza
A star rating of 3.8 out of a possible 5.8 stars This simple, flavor-packed pizza is made using a package of bread mix and does not require any rising time.
Tricolore pizza with basil oil
A 4.4-star rating out of a possible 5.15 stars. Quick and easy to prepare, this dish is bright and healthful. This is a dish that every cook should attempt at least once. Once the recipe is mastered, switch up the toppings and have fun with it.
A 4.4-star rating out of a possible 5-star rating A quick vegetarian supper or a filling weekend lunch are also possibilities.
A four-star rating out of a possible five-star rating Make a fresh sourdough pizza with a chewy crust that will impress your guests. Create your own margherita by starting with our recipe and adding your favorite toppings.
See more Vegetarian pizza recipes on our website.
7 Foods You Should Cook Before Putting On Pizza
- Some of the toppings you should prepare before putting them on a pizza are discussed in this post.
- You might be wondering if the toppings on your pizza are safe to consume after all, because they are baked quickly in a hot oven.
- A little prepping before serving can make some dishes taste better as a topping than they otherwise would.
- Let’s take a look at why you might want to prepare these first, as well as which toppings you should certainly prepare first.
Why you should cook them first
- The cooking process causes vegetables that contain a lot of water to release the water they contain.
- This might result in your pizza being wet and soggy.
- It is possible that the dough will not cook through completely, and it will certainly not get crisp.
- These veggies should be sautéed in a frying pan with a little olive oil until tender.
Cook them for a long enough period of time to allow the moisture to escape and cause them to shrink somewhat.Finally, drain them and pat them dry with a paper towel if they need to be done that way.
- Because the pizza is baked in a very short amount of time, the toppings also have a relatively short cooking time.
- Depending on personal choice, certain toppings will taste better if they are cooked a bit longer than others.
- When peppers and onions are placed uncooked to a pizza, they retain their crunch.
- If you sauté them first, they will have a softer texture, which may be more appropriate for the sort of pizza you are making.
- Intensifying the flavor of toppings by cooking them first can help to increase their flavor.
- The majority of the time, this occurs when moisture is forced out and caramelization takes place.
- When foods are browned, they undergo a chemical reaction known as the Maillard reaction, which results in a more complex flavor.
- Consider the flavor of a mushroom that is relatively dull when it is raw.
After it has been cooked, the flavor is intense, and it has become much more popular.
Avoiding raw food
- I’m talking to foods that should absolutely be cooked thoroughly before being consumed, such as meat and poultry.
- Because the pizza only cooks for a brief period of time, it is possible that the meat will not be properly cooked.
- Don’t put half-cooked chicken on your pizza if you don’t have to!
- There is a fine line between cooked and overcooked, so be careful not to overcook the meat during the precooking process in order to avoid overdrying the flesh.
It is not necessary to cook thin meats such as bacon before using them.When determining if your pizza cooking time will be sufficient to thoroughly cook your meat, you should use your best judgment.
- Why it’s important to prepare food first Because mushrooms are fungus, they are not considered to be vegetables.
- And this indicates that they are brimming with water.
- Due to the fact that it takes them longer to release the water and begin cooking, when they are placed raw on pizza, they do not have enough time to finish cooking.
- This results in a raw mushroom flavor, which most people find to be inferior to the flavor of cooked mushrooms.
At the same time, this water is released to the surface of the dough, resulting in an excessive amount of surplus moisture in the dough.As a result, the pizza dough becomes soggy and the toppings become watery.It’s possible that you’ve seen this while sautéing mushrooms in a skillet.Instead, you should cook the mushrooms first, which will allow the water to be released, heighten the flavor, and ensure that the mushrooms taste better since they have been thoroughly cooked.What to do in advance Put the sliced mushrooms in a frying pan or skillet with a little oil, pepper, and salt and cook until the mushrooms are soft.Allow them to diminish in size while you sauté them for 5-10 minutes, or until they become deeper in color.
You may now drain the excess liquid onto some paper towels in preparation for the pizza topping.
2. Thick Meat (Like Chicken)
- Why it’s important to prepare food first You should rely on your intuition in this situation and consider how long you would normally cook a piece of meat of that thickness in your kitchen.
- You want to cook your meal, but you don’t want it to get overcooked or dry.
- Raw chicken, for example, will elicit a high level of caution from the majority of individuals due to the apparent health risks.
- Generally speaking, I steer clear of using chicken as a pizza topping due to the fact that it is lean and turns dry rapidly in a hot oven.
That is often why oily cured meats and bacon pair so nicely with pizza toppings such as cheese.What to do in advance If your meat is fatty, slow cooking will help to render the fat out of the flesh.In this manner, the meat can be cooked, the fat can be melted, and the flesh may become crisp.If you prefer a leaner cut of meat, such as chicken, roast it whole in the oven covered in foil to keep it moist.After that, you may slice and add toppings to your pizza.
3. Root vegetables
- Why it’s important to prepare food first These veggies, such as butternut squash, are the most difficult to prepare and need the most preparation time.
- As a result, they don’t work well when served raw on a pizza crust.
- The taste of raw root vegetables, especially if they are chopped thick, may be rather unpleasant, especially if they are eaten uncooked.
- Cooking them first ensures that they are tender throughout and that they are sweeter in the end.
What to do in advance Cut the potatoes into thin cubes and bake them in the oven while you prepare the rest of your pizza toppings and the pizza dough.Wait till they are little softer before eating them.The last chef, who will be on top of the pizza, will then be able to brown them.
- Why it’s important to prepare food first Broccoli may either be placed directly on the pizza or it can be cooked first — the second method, in my view, works better.
- Raw broccoli has a deeper, bitter flavor that is unattractive for use in a pizza crust.
- If it has been cooked, the taste has been mellowed and the texture has become softer.
- What to do in advance Blanch the florets for a few minutes in boiling water to bring out their flavor.
This takes the edge off and softens the edges a little bit.Then drizzle with olive oil to prevent them from drying out in the oven when they are put on top of the pizza.
5. Leafy Greens and Herbs
- Why it’s important to prepare food first When it comes to leafy green vegetables and herbs, some preparation is required before they can be used on the pizza.
- This is due to the fact that they will burn and then get bitter.
- Consider spinach and kale, which are both thin and not ready to be thrown into a hot pizza oven uncooked at this point.
- It is impossible to use rosemary without burning it to a crisp and making it quite unpleasant – but it is far more effective when it is coated with oil.
What to do in advance Preparing foods like spinach in a skillet with a little oil before cooking them is the simplest method.This causes it to wilt down and shed some moisture, as well as become more controllable in the long term.Rather than putting a large clump of cheese on the pizza and allowing it to shrink while on the pie.Woody herbs, such as rosemary, must be well oiled before being used.Some people take a sprig and massage it with a little olive oil before placing it on top of the dish.
6. Bell Peppers
- Why it’s important to prepare food first The same as onions and mushrooms, peppers benefit from some pre-cooking before being placed on the pizza since they cook too quickly on top of the pizza.
- As the water evaporates and the sugars caramelize, they become softer and more flavorful as a result of the cooking process.
- What to do in advance When it comes to flavor, I don’t think you can top entire roasted red peppers.
- These are soft and sweet, and they are easy to chop up for use as pizza toppings.
Learn how to properly roast bell peppers to get a charred exterior by following the instructions in this recipe!
- Why it’s important to prepare food first When an onion is cooked down rather being eaten raw, it produces more taste than when it is eaten uncooked.
- This is due to the fact that it begins to caramelize as soon as the sugars are released, and the flavor is enhanced when moisture is released.
- When consumed uncooked, they can have a crisp texture similar to peppers.
- What to do in advance Cook till soft after slicing thinly and sautéing in some oil.
Eventually, they become golden and begin to sweeten, which is quite wonderful!
Toppings you don’t need to cook first
Keep in mind that any raw meat should be added to a pizza topping at the very end to ensure that it receives the complete cooking it requires. As with any raw meat, make sure it’s completely cooked through before serving it to your guests.
- As long as this isn’t done in too huge portions, I think this is OK.
- A good tip I like to do is to remove the sausage flesh out of their skins and place blobs of it on the top of the pizza, which looks quite appealing.
- This allows the meat to brown and crisp up while maintaining its delicious flavor.
- To ensure that they cook fully, maintain the balls an inch or less in diameter and squeeze them thin between your fingers so that they don’t become too thick.
Always arrange the cheese on top of the crackers.
Bacon should cook perfectly when placed on top of the pizza, above the cheese, due to the fact that it is lovely and thin. Here, it receives the necessary cooking, and the fat is absorbed into the pizza. In my opinion, this enhances the flavor of the pizza and is a preferable choice to crisping the bacon first on the pie.
Again, if the pepperoni is finely sliced, it should be fine when placed atop the cheese and should not require any more heating before serving.
Related Pizza Topping Questions
Do you make your own pizza sauce?The consequences of the two options are different.If you opt not to simmer the sauce, you will retain a more fresh tomato flavor, which is ideal for pizzas that are cooked quickly, such as a wood-fired Neapolitan pizza.
- The tomato taste is more concentrated when it is cooked first, and it is generally complemented by other ingredients like as garlic, tomatoes, and fresh herbs.
- This holds up well against pizzas with additional toppings, such as those seen in the United States.
- Is it necessary to cook pancetta before using it as a topping on pizza?
- For the most part, pancetta does not need to be cooked beforehand because it is thin and will cook enough in the oven.
- Preferably, your oven should be very hot so that the pancetta renders its fat and becomes crispy.
- Place the pan above the cheese so that it receives direct heat.
- Is it necessary to cook the peppers before placing them on the pizza?
- Pizza cooks in a short amount of time, whereas peppers require a lengthy amount of time to soften.
- As a result, if you put raw peppers on a pizza, they will most likely be crispy.
- If you like a softer pepper, you may soften them by roasting them first, but this is entirely up to personal opinion.
My best suggestion for baking pizza in a home oven is to use a pizza ″steel,″ which is a flat metal disc.This provides strong heat from underneath, similar to that of a brick oven — I purchased this steel from Amazon, which is substantially less expensive than the original brand, but works just as well as the original.Steel is more conductive than stone, allowing it to transfer more heat while also being less prone to shattering and being simpler to clean.
If it is out of your price range, the second best alternative is a cordierite pizza stone, which is constructed of volcanic rock.Check out my essential pizza equipment list for a comprehensive overview of the most crucial pieces of pizza equipment.
Those are my favorite pizza toppings for making homemade pizza.The hardest part about this is picking which pizza to cook tonight.From the original Pepperoni to Italian classics like Margherita and Capricciosa, to fully loaded BBQ Meatlovers’ and Supreme, the only difficult aspect is deciding which pizza to make tonight.
- Welcome to PizzaTin, the one-stop shop for all things pizza related on RecipeTin Eats!
If this looks and feels like a Domino’s menu for handmade pizza, that’s a good thing.And as I continue to add more pizzas to this list, that’s exactly what I’m shooting towards.Here are the recipes for our top ten favorite pizza toppings, as well as a list of additional pizza topping ideas, to get you started on your PizzaTin journey.
- Pizza crust may be purchased or prepared from scratch (it only takes 40 seconds, so there are no excuses!).
- Don’t have any yeast on hand?
- Make use of this Magic No-Yeast Pizza Dough recipe!
- Are you ready to satisfy your craving for pizza?
Popular Favourite Pizza Toppings
Traditional pizza toppings that have been and will continue to be solid favorites for decades are listed below.
A lot of pepperoni and a lot of mozzarella cheese! This long-time favorite deserves to be at the top of the PizzazTin’s list of all-time favorites. Pizza sauce, mozzarella, and pepperoni are the main ingredients.
Supreme, the pizza that I grew up with, is right behind pepperoni in terms of popularity. .and the only rule I have about supremacy is. It has to have at least TWO types of meat. Aside than that, it’s simply another pizza.. Ingredients: pizza sauce, mozzarella, bacon, onion, beef mince, capsicum, pepperoni, mushroom, olives, and extra virgin olive oil.
Hawaiian (Ham & Pineapple)
If you believe you don’t enjoy Hawaiian pizza, it’s probably because you haven’t tried it prepared from scratch. Once upon a time, I was one of ″those individuals.″ Pizza sauce, mozzarella, ham, and pineapple are the main ingredients.
It’s not even necessary to use a sophisticated BBQ sauce for this. Any generic store-bought BBQ sauce will suffice for this recipe — the emphasis is on the toppings! BBQ sauce, mozzarella, pepperoni, bacon, cabanossi, beef mince, ham, and a variety of other ingredients
Garlic butter prawns and chilli
One of the most popular pizzas in Australia, this one is topped with garlic prawns and finished with a drizzle of garlic butter. Heaven on a plate, courtesy of a pizza! Ingredients: Pizza sauce, mozzarella, garlic butter prawns, capsicum, onion, chilli, rocket, and a pinch of salt and pepper.
Sausage & Kale
I’m not sure there has ever been a more effective method of convincing someone to consume kale. In this recipe, the ingredients are: pizza sauce, mozzarella, sausage, and kale
More topping ideas!
- Despite the fact that the recipe for these is not included below, here are some additional pizza topping ideas that we enjoy. Over the next several months, I will be making my way through them and posting images and recipes as I go along! Spice it up with hot n’ spicy (spicy salami, capsicum, chopped jalapenos, onions, hot sauce)
- Eat it with a kick.
- Australian pizza (bacon, red onion, and a whole egg slapped on top)
- Caramelised onion