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VEGETABLE TOPPED PIZZA

Serves: 4-6

Ingredients:

  • 1 whole-wheat pizza dough
  • 15oz can of crushed plum tomatoes
  • 1-2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2 cups of cremini mushrooms, sliced
  • 1 red pepper, sliced
  • 1 red onion, sliced
  • 1/2 cup of sliced black olives (optional)
  • 1-2 cups of vegan shredded mozzarella cheese
  • 2 tablespoons of vegan parmesan cheese
  • Salt and pepper to taste
  • 12 basil leaves or 2 cups of fresh arugula

Directions:

  1. Make one whole-wheat pizza dough using the recipe above.
  2. In a pot, add one tablespoon of olive oil and sauté garlic for about 3 minutes. Add tomatoes, salt and pepper and cook for approximately 10 minutes.
  3. Preheat the oven to 450°F.
  4. In a pan, heat one tablespoon of oil and sauté onion, peppers and mushrooms. Cook for approximately 5 minutes.
  5. Spread out the sauce evenly and place sautéed veggies on top. Add olives and vegan cheese, spreading evenly.
  6. Bake on the middle rack for 20 minutes or until the bottom is golden brown.
  7. Remove pizza from the oven and top with basil leaves or arugula.

Tip: For an oil-free option, use water or vegetable stock to sauté vegetables.