Vegetarian Pizza Your Family Has Gotta Love
Easy Vegetarian Pizza Recipe Your Family's Gotta Love With Lightly Roasted Veggies
I think you'll find this veggie pizza's savory aroma, drifting through your kitchen, and the melding of flavors when eating it, quite irresistible. . . If you like vegetables and pizza like I do.
I used an uncustomary approach in making this pizza recipe. I love roasted veggies and mushrooms. . . the rich, sweetly mellowed flavor they acquire. I also like sweet pineapple on my pizza and roasting it a few minutes sweetens it even more.
So, I prepared this pizza differently than the way pizza parlors traditionally bake vegetarian pizzas. What came out was simply gourmet, or not far from it in my estimate. Did you catch the word simply before gourmet? I'm not too gourmet of a person, liking to cook rather simply, but this pizza tasted delectably moist and naturally fresh with the savory mushrooms, aromatic onion, sweet grape tomatoes and pineapple, peppers, and zucchini.
I roasted the veggies, mushrooms, and pineapple, before putting them on the pizza, but not too much. I didn't want them over-done, toasted-looking or dried out before their second short baking in the oven.
Don't worry that this extra step roasting veggies will be a time-killer. Keep reading and I'll explain how it won't take hardly anytime more than a traditional pizza. Read my easy pizza dough recipe that I use when I'm wanting QUICK, with it's homemade yeasty bread aroma.
Pizza I have to say, if it's good, fresh pizza, is one of my favorite foods, and I prefer vegetarian pizza over most.
My 20's Something son came in saying, "What's cooking, Mom?" while opening the oven door. Smiling, he blurted, "Ooouuuh, that looks Soooo good!" That was the nicest compliment!
Hope you enjoy looking. Maybe, even giving this vegetarian recipe a try. Plus, read some simple ideas to suit young kids vegetarian pizza preferences.
Recipe Credit: The Author, MariannesWhims
Vegetables and Pineapple Ready To Roast
Gallery of Pizza Preparation PhotosClick thumbnail to view full-size
I like this pizza wheel cutter as it has grips on the stainless steel handle, and has a stainless steel wheel.
Join In Discussing Your Favorite Pizza Crust. - Give a Quick Vote And Your Opinion
Do you like thin, hand-tossed, or thick crust?
Do you prefer whole wheat crust over white flour crust? Is there some other flour you use when baking pizza at home? Gluten-Free? Or a mix of white and wheat?
What Crust Do You Prefer? Leave A comment If You Wish To Elaborate.
I prefer hand-tossed or thin crust.
- Prep time:
- Cook time:
- Ready in:
- Yields: 4
- Zucchini, small, smooth skinned, sliced
- Mushrooms, sliced (White and Baby Bella, or your favorite)
- Red Bell pepper, sliced or diced
- Yellow Bell pepper, sliced or diced
- 1 cup cherry or grape tomatoes
- 2/3 cup canned pineapple tidbits, drained
- Small portion sweet onion, sliced
- To add fresh at table, if desired:
- Cucumbers, diced
- Parmesan cheese
- Pasta or Pizza Sauce (your favorite)
- 2 cups grated cheeses, mix of three cheese Blend Italian: and Cheddar. (Used cheese with no artifical Growth Hormones-rBST)
- Ingredients for Dough:
- 1 package active dry yeast (1/4 oz=21/4 teaspoons)
- warm water (100-110 degrees F. at time of mixing with yeast)
- unbleached wheat flour 1 2/3 cup, or more, see directions
- whole wheat pastry flour 1/3 cup or more, see directions
- olive oil
- Other options to add before baking the pizza:
- Not Used This Time:
- Fresh chopped basil
- Sliced Black olives, drained
- Artichokes, in jar, drained
- Shallots, chopped
- Green peppers, sliced or chopped
- Preheat oven to 425 degrees
- First, To Roast Vegetables:
- Foil a pan with sides. (I use a rectangle cake pan, or bottom of broiler pan.)
- Tip: Group different veggies in the pan. When topping the pizza grab them in the order you want to place them on the pizza.
- In a medium bowl, mix prepared mushrooms and zucchini with 2 T. olive oil. Spread in one end of foiled pan.
- Mix onion slices and cherry tomatoes with 1 T. oil. Put next to other veggies in pan.
- Add pineapple in corner of pan (no oil).
- Place in oven. Lightly roast veggies and pineapple 16 minutes. Watch the last minutes, Don't roast them until overcooked or browned. Meanwhile, While they roast, make the dough for pizza crust:
- Pizza Crust Dough:
- 1 pkg. active dry yeast
- 1 cup very warm water
- 2 cups flour (Try 1 2/3 c. unbleached wheat flour and 1/3 c. whole wheat pastry flour.
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 Tablespoon olive oil
- In a medium size mixing bowl, dissolve yeast in very warm water. Combine sugar and salt with 1 cup flour. Stir into yeast mixture. Add olive oil. Stir to blend well. Add remaining flour (combined unbleached flour and whole wheat pastry flour). Mix in. If too sticky, add 1/4 cups more flour. Beat 10 or more strokes. Let dough rest 5-10 minutes.
- With a small piece of waxed paper, lightly coat pizza pan with a small pat of butter and olive oil mixed.
- Next, lightly sprinkle cornmeal on pizza pan.
- Note: (If using a Demarle silicone Silpat do not grease or use cornmeal.)
- Oil your hands with olive oil and place dough onto pizza pan. Spread with hands pushing dough out to pan edges. Make an edge to the crust.
- Prick the crust with a fork in a few spots to prevent bubbles rising in crust. Bake bare crust 5 minutes. Remove from oven.
- Spread about I cup or more pizza or pasta sauce onto crust. Add 2 cups grated cheeses (a mix of Italian Blend of 3 cheeses, and cheddar).
- Add the lightly roasted veggies. I added zucchini and mushrooms. Then, peppers, onions, and tomatoes. Lastly, pineapple.
- Bake pizza 10 minutes.
- When serving, fresh diced cucumbers and grated parmesan cheese were set on the table to add a scoop to pizza slices, if desired. It makes it extra tasty, depending on your preferences.
This Pizza Was Sooooo Good! - But, what if our family doesn't like, say, mushrooms or grape tomatoes?
How To Improve The Chance Your Kids Will Love Veggie Pizza
Getting kids to like their vegetables can sometimes be challenging.
Young kids may need to acquire a taste for some stronger flavored vegetables. It's good to encourage them to try new foods, especially for good health and nutrition. There are some foods if you think about it though, that we all have individual preferences for, or aversions to.
So if you care for any advice, I wouldn't push your kids so far that they hide distasteful food in their dresser drawers or in their napkin until they get to the garbage, to throw it away. Experience speaking! Ha, Ha.
Children of vegetarians probably do have more exposure and experience trying many new vegetables at a younger age. Do vegetarians or vegans with children agree? The list below is aimed as suggestions for children who are both vegetarian and not.
Pizza Ideas Younger Kids MAY Like
Make a cheese and black olive or pineapple pizza, extra for them.
Make a half and half veggie pizza, one side adults, one side the kids wishes.
Cheese pizza with sprinkled corn and black beans and raw zucchini.
Do they like fresh grape tomatoes? Put them on fresh before eating.
Make extra dough and let them place their own roasted or fresh topping on their mini pizza.
Let them add mild baby spinach leaves or fresh minced cucumber, or basil, finely sliced, before eating.
Familiarize yourself with proper oven temperature setting and recipe cooking time when using a pizza stone the first time, for great results.
Time Management Tips--- Get This Pizza On The Table In a Jiffy.
Why Not Read The Order and Tips Now Before Making It
These tips are to show that if you keep doing the next task while your veggies are roasting in the oven and then pizza is baking, it will save time. Clean-up after is a "snap".
~Tip: To save time and energy, pick up a freshly made whole wheat or white pizza dough ball (some health food stores carry them fresh). Buy more and freeze, allow thawing time on day or night (read label instructions) before you make pizza.
You may be able to buy mushrooms already sliced to the right thickness.
First, pre-read the recipe for no surprises.
Preheat your oven to 425 degrees so it's ready.
After gathering ingredients, prepare vegetables.
~Tip:Slice mushrooms a little thicker for roasting. Mushrooms do shrink when roasting. Add twice as much as recipe amount if wanting pizza well-covered with mushrooms.
~Tip: Cover roasting pan with parchment paper or aluminum foil. It saves time on clean-up of the pan.
Put vegetables in to roast immediately after prepared.
~Tip: Set timer for each timed recipe step to keep your pace and avoid overcooking.
~Tip: While vegetables, mushrooms, and pineapple are roasting in oven about 16 minutes, immediately make pizza crust dough.
~Tip: While dough rests 5-10 minutes, oil and dust pan with cornmeal, unless using a stick-free pizza pan. It should be time veggies are out of oven. Stretch dough to fill pan, and then prick dough with a fork in several spots. Bake in oven for 5 minutes and take out.
~Tip: Save a bit of oiled wax paper for cleaning out dough fragments stuck on the bowl. It works slick.
Add sauce, and cheeses.
Add the vegetarian roasted toppings. Italian spices?, basil?
Put in oven and set timer to bake.
~Tip: While baking 10 minutes, (timer on) mince up smooth-skinned cucumber to add as fresh topping at the table. Ask a family member to set table, and place Parmesan cheese, and bowl of minced cucumber to table for toppings. (Cucumber is optional. If, you like it, it tasted good fresh on pizza.)
See, even though you added the step of roasting the veggies, mushrooms, and pineapple, the prep was quick and you made the dough while the veggie pan roasted. You keep constantly busy but most likely you will have your pizza on the table ready in 45 minutes, start-to-finish.
One Last Glimpse Of This Pizza - Thanks For Viewing! Leave A Comment Below!
Let's talk about pizza, or would you like to comment on this article?
Last updated on December 22, 2014
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