During the summer, my husband and I love to use our garden produce, and one of our favorite recipes to use it on is…pizza! Often, to keep the house cool, we’ll even cook the pizza on the grill. This recipe is super quick, easy, and tastes amazing piled with produce. For this version, we used tomatoes, peppers, and onions, but it’s delicious with various combinations. For example, we often add zucchini when it’s in season (it’s so yummy)! So skip the greasy delivery pizza and enjoy this fresh version, instead.
Garden Veggie Pizza
Recipe Type: Pizza
Serving Size: 2 slices
Makes 4 servings
- 1½ tablespoons yeast
- ¾ cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon dried basil
- 1 tablespoon olive oil
- 1½-2 cups whole wheat flour
- 2 tablespoons tomato sauce
- ½ cup chopped green onions
- 1 cup diced tomatoes
- 1 cup diced green bell peppers
- 1 cup shredded part-skim mozzarella
- ½ cup shredded pepper jack cheese
- Preheat oven to 450°F. If using a pizza stone, place it in the oven while it’s preheating.
- Add yeast and warm water into a mixer and allow to sit for 2-3 minutes.
- Using a dough hook, mix in sugar, salt, garlic powder, basil, oil, and flour. Start with 1 ½ cups flour, start mixing, and add more flour gradually until the dough forms a ball around the hook, and the sides of the bowl are clean. Let rest 5 minutes. Remove from bowl and knead for 5 minutes, then allow to rest 5 minutes.
- Roll out until round and about ¼-½ inch thick, depending on preference.
- Place on hot pizza stone or greased cookie sheet and poke with a fork to prevent bubbling.
- Bake 7 minutes.
- Remove from oven and top with sauce, veggies, and cheese.
- Place back in oven and heat until cheese melts—about 3 minutes.
- Slice into 8ths and enjoy!
|NUTRITIONAL INFO||PER SERVING|
|Calories||400 (120 from fat)|
|Carbohydrate||54g (9g dietary fiber, 5g sugar)|
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