Stray from traditional tomato and your pizza instantly becomes gourmet. Go green with pesto. Keep color out with an all-white pie. Or, you could spice things up with my favorite fiery Moroccan red pepper sauce. With loads of veggies, fresh mozzarella cheese and cool mint leaves to complement the heat, this pizza is about as outside-the-delivery-box as you can get.
Veggie Pizza With Spicy Moroccan Red Pepper Sauce
Makes 8 slices
1 organic whole-grain pizza crust
Spicy Moroccan red pepper sauce
1/2 Tbsp. coconut oil
10 fresh mini mozzarella balls
½ zucchini, sliced
¼ – ½ red onion, sliced
1/3 cup organic green olives, sliced
16 mint leaves
Salt and pepper, to taste
- Preheat oven to 475 degrees F. Cover baking sheets with parchment paper.
- In frying pan or skillet, sauté zucchini and onion in coconut oil until tender.
- Spread Moroccan red pepper sauce on pizza crust, then top with toppings.
- Bake pizza for 10-12 minutes or until cheese is melted and crust is golden brown.