Description
A delightful vegetarian pizza that combines vibrant vegetables and savory cheeses for a satisfying meal, perfect for any occasion.
Ingredients
Scale
- 1 pound pizza dough
- Cornmeal (for the baking sheet)
- 1 cup shredded low-moisture part-skim mozzarella cheese
- ½ cup shredded Asiago cheese
- ½ cup shredded pecorino cheese
- ⅔ cup pizza sauce
- ½ small red onion (thinly sliced)
- 2 jarred roasted red peppers (drained, patted dry, and thinly sliced)
- 1 (14-ounce) can artichoke hearts (drained, patted dry, and quartered or coarsely chopped)
- 1 jalapeño pepper (thinly sliced, optional)
- Extra-virgin olive oil (for drizzling)
- Red pepper flakes (optional)
- Fresh basil leaves
Instructions
- If making homemade dough, prepare it according to your recipe. If using store-bought, let it sit at room temperature for about 1 hour.
- Preheat your oven to the highest temperature, ideally at 500°F.
- Sprinkle cornmeal in the center of a large baking sheet.
- Stretch the dough into a large oval shape and place it on the baking sheet.
- Mix the mozzarella, Asiago, and pecorino cheeses in a bowl.
- Spread the pizza sauce over the dough, then sprinkle with the cheese blend. Add onions, roasted red peppers, artichokes, and jalapeño if desired.
- Drizzle with olive oil, then bake for 10 to 13 minutes until the crust is golden brown and cheese is bubbly.
- Sprinkle red pepper flakes and add fresh basil leaves before slicing and serving.
Notes
Use fresh vegetables for the best flavor. Be cautious not to overload toppings to avoid a soggy crust.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg