Veggie Pizza
This homemade veggie pizza is crispy, cheesy, and loaded with colorful roasted vegetables. Healthier and faster than delivery—perfect for weeknight dinners!
Equipment
- - Baking sheet or pizza stone
- Rolling Pin
- Pizza Cutter
Ingredients
- - 1 batch whole wheat pizza dough or 1 lb store-bought
- - 1 cup pizza sauce or marinara
- - 2 cups baby spinach
- - 2–3 cups 8–12 oz shredded part-skim mozzarella cheese
- - ½ cup jarred or canned artichokes chopped
- - ½ cup red or orange bell pepper thinly sliced
- - ½ cup red onion thinly sliced
- - ½ cup cherry tomatoes halved
- - ½ cup Kalamata olives halved
- - ½ cup sliced almonds optional
- - **Optional Garnishes**: Fresh basil red pepper flakes, Parmesan cheese
Instructions
- Preheat oven to 500°F (260°C) with a rack in the upper third. If using a pizza stone, place it in the oven now.
- Roll out dough into two 11-inch rounds or one large crust.
- Spread pizza sauce evenly, leaving a 1-inch border around the edges.
- Layer spinach, then mozzarella over the sauce.
- Add toppings: artichokes, bell pepper, onion, tomatoes, olives, and almonds (if using).
- Bake on the top rack for 10–12 minutes, or until crust is golden and cheese is bubbly with brown spots.
- Remove from oven, garnish with basil, red pepper flakes, and Parmesan if desired. Slice and serve!
Notes
- To make it nut-free, omit the almonds.
- Swap or add toppings like mushrooms, zucchini, or feta.
- Swap or add toppings like mushrooms, zucchini, or feta.