Loaded Veggie Pizza
My loaded veggie pizza is a tasty way to incorporate more vegetables into your diet. The beautiful colors and flavors of this pizza will make it a stape in your weekly dinners.
Equipment
- pizza stone or pizza pan
- Chef's Knife
- cutting board
Ingredients
- 1/2 recipe Neapolitan pizza crust
- 1 Tbsp olive oil divided
- ½ cup pizza sauce
- 1 bag Daiya mozzarella cheese
- 4 chard leaves chiffonade*
- 6 mushrooms sliced
- ½ red pepper sliced
- ½ red onion thinly sliced
- 6 artichoke hearts halved
- 10 black olives sliced
- ½ cup cherry tomatoes halved
- 2 cloves of garlic sliced
- ½ tsp red pepper flakes optional
- Salt and pepper to taste
Instructions
- Preheat the oven to 500°
- Follow Neapolitan pizza crust recipe to prepare the crust
- Slice all the toppings
- Roll out pizza into a 12” inch circle and brush with half of the olive oil
- Spread pizza sauce over crust and top with cheese and garlic slices
- Top pizza with remaining veggies
- Drizzle remaining olive oil over the toppings
- Sprinkle over salt, pepper, and red pepper flakes if using
- Bake for 8 - 10 minutes or until the crust is browned and toppings are cooked through.
Notes
*The chiffonade method is best for cutting herbs or greens into long ribbons. Stack fresh leaves, roll them up tight, and cut across hamburger style.
You can use any vegetables that are in season or that you like for this pizza. Feel free to add more or less of any item in my ingredient list above. My measurements are a guideline to help with topping proportions.
Tried this recipe?Let us know how it was!