We really like veggie pizza. Fresh vegetables shine here. Many people consider pizza fast food and lump it together with all the burger and fries places. However, pizza has quite a few advantages over other fast foods and is one of the healthier choices you can make. And, if you make it at home, it is even healthier and more delicious. Veggie Pizza undoubtedly contains more nutrient-packed vegetables that can help contribute to your daily requirements. Add vegetables that are in season for even a better taste and you won’t miss the meat. Don’t forget the salad to go with your pizza.
1 lb pizza dough, at room temperature
1/2 cup finely diced bell pepper
1 small zucchini, sliced very thin, about 1 cup
1/2 cup chopped mushrooms
1/4 cup diced red onion
1/4 cup chopped black olives
1/2 cup Marinara Sauce
8 oz. Mozzarella cheese, sliced
Dried oregano, salt, and pepper to taste
Preheat the oven to 450 degrees F. Oil a large pizza pan.
Stretch the pizza dough until it covers the bottom of the pan. Distribute the mozzarella slices evenly over the dough. Spread the Marinara sauce over the cheese and arrange the vegetables on top of the sauce. Sprinkle with oregano, salt, and pepper to taste. Place the pan on a middle shelf in the preheated oven and bake for 20 minutes. Let rest 5 minutes before cutting.
Arugula Salad with Asiago Cheese
Arugula is also in season now and makes a delicious salad. Look for: arugula that is fresh, vibrant and green. Avoid leaves that are wilted, yellowing or slimy. When buying pre-packaged arugula, check the bag for excess water, as moisture can cause arugula go bad quickly. Storing the arugula in a plastic bag with a dry paper towel can help the greens stay dry. Kept dry and cool arugula can last up to two weeks.
3 cups washed and dried arugula leaves
1/2 cup shaved Asiago cheese
Freshly coarse cracked black pepper
1/4 cup red wine vinegar
1 garlic clove, grated
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 ½ teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
For the dressing
Pour all the ingredients into a jar with a screw top and shake until combined. Place the arugula in a salad bowl and shave the cheese over the salad.
Pour a little of the dressing over the salad and mix well. Add cracked black pepper and serve.
April 11, 2018 at 7:17 am
For the Love of Cooking
April 11, 2018 at 10:29 am
My kind of dinner!
Our Growing Paynes
April 11, 2018 at 11:23 am
Can’t go wrong with homemade pizza! And the simple salad is perfect.
April 11, 2018 at 1:31 pm
I think I’ll use your recipe for Quick Whole Wheat Pizza Dough (https://jovinacooksitalian.com/2012/08/14/what-can-i-do-with-whole-wheat-pizza-dough/), because you’re good with that kind of thing.
April 11, 2018 at 1:35 pm
That is a good one Rex. So is this if you can make a day ahead https://jovinacooksitalian.com/2017/07/21/easy-summertime-pizza/
April 11, 2018 at 1:37 pm
Thanks for the suggestion. I like the ‘Easy’ part of that one.
April 11, 2018 at 1:40 pm
Me too. Mix everything together, put it in a ziplock bag, refrigerate and tomorrow it will have risen.
April 13, 2018 at 7:00 pm
The dough came out well – crisp and tasty. Also, I used to marinara sauce *https://jovinacooksitalian.com/2015/02/23/everything-parm/) which worked out well.. Thanks.
April 13, 2018 at 7:34 pm
So glad you made this pizza and liked it. I appreciate you letting me know.
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April 12, 2018 at 2:22 pm
April 13, 2018 at 2:27 am
I make this at least twice a month–it’s on my daughter’s rotation of favorite dinners!
April 13, 2018 at 7:50 am
Gorgeous! I love the zucchini on this pizza.
April 14, 2018 at 10:03 am