Summer Garden Veggie Pizza
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 140 kcal
Ingredients
- Pizza dough room temperature and ready to stretch
- 1/4 -1/2 cup pesto
- 1/2 orange bell pepper diced
- 1/2 zucchini sliced
- 1/2 cup cherry tomatoes halved
- 1/2 cup broccoli florets chopped into bite-sized pieces 4-6 rosemary sprigs
- 1/2 tsp. dried oregano
- 1 tsp. dried basil
- 1/4 tsp. crushed red pepper flakes
- 1/2 tbsp olive oil plus more for drizzling
- 4 –6 mini mozzarella balls torn in half
- Sea salt and ground black pepper to taste
- Fresh basil or arugula for topping
Instructions
-
Preheat oven to 475 degrees F and place pizza stone or baking sheet inside to heat up.
-
Toss bell peppers, zucchini, broccoli and cherry tomatoes in bowl with the olive oil, oregano, basil and a pinch of salt and pepper. Set aside to marinate while oven heats.
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On floured surface or parchment paper, gently stretch or roll out your dough into your desired shape—thin or slightly thick.
-
Lightly brush dough with olive oil or spread thin layer of pesto. Evenly spread marinated veggies across dough. Dot with halved mozzarella balls. Sprinkle crushed red pepper flakes if using. Add rosemary sprigs over top.
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Transfer pizza onto hot stone or baking sheet. Bake for 12–15 minutes, or until the crust is golden and crisp, and cheese is bubbly and lightly browned.
-
Remove rosemary sprigs. Drizzle with olive oil after baking. Top with fresh basil or arugula if desired.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Summer Garden Veggie Pizza
Amount Per Serving
Calories 140
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 300mg13%
Potassium 109mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 1022IU20%
Vitamin C 19mg23%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.