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Veggie Pizza
This veggie mini-pizza is a spin on pizza Margherita, providing a wider array of nutrients and flavors.
Ingredients
- pizza crust, pre-made; rolled to 30 cm (12 inches) across1
- tomato sauce, pre-made9 tbsp
- olive oil2 tbsp
- salt, to taste
- pepper, to taste
- mozzarella, grated; 9 oz (255 g)9 oz
- parmesan cheese, grated; 4 oz (113 g)4 oz
- green pepper, de-seeded and thinly sliced1/2
- plum tomatoes, Roma tomato; diced1/2
- spinach, fresh1/2 cup
- mushrooms, baby bella; thinly sliced1/2 cup
- onion, thinly sliced1/2 cup
- basil leaves, fresh9
- black olives, pitted and sliced4 1/2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Preheat oven to 240° C (450° F / Gas 9).
Brush the dough surface with olive oil.
Ladle the sauce over the dough, spreading it evenly.
Distribute the cheeses evenly over the crust.
Lay the toppings evenly over the cheese. If needed, press toppings down with a utensil to provide clearance from the oven ceiling. If desired, top the vegetables with extra cheese and sauce to hold vegetables down.
Bake pizza in oven until crust edges are deep dark brown (roughly 15 minutes for pre-made crust, much longer for freshly made dough).
Take pizza out of oven and let cool.