This week’s #MeatlessMonday recipe: vegetarian pizza!
Though I didn’t make the dough from scratch (no time!), I did have fun trying this out. I looked up a variety of vegetarian pizza recipes in preparation for this week’s challenge, but I got kinda carried away and decided to combine many different recipes. So, basically…
I went a little off script again. Whoops.
If you are curious, here are some of the recipes I looked at originally: http://goo.gl/S0Z8co
I also apologize this is coming a bit late-the dough took longer than expected to thaw, and I got home late.
Enough excuses! Onto the show.
- All-purpose flour
- 1 pound whole-wheat pizza dough, room temperature
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 small/medium yellow onion
- 3 ripe Italian tomatoes, thinly sliced
- 1 bundle of asparagus
- 1 red pepper
- 1 green pepper
*you can substitute for other cheeses, or have no cheese at all, instead if you want.
Additional spices/seasoning: basil, thyme, salt and pepper
Serves: 1 (with a ton of leftovers) or maybe roughly 4 people?
Cooking instruments needed: cutting board (1-2), cutting knife, spatula, frying pan, oven mitts, pan, aluminum foil, tray (for oven)
- Preheat oven to 450-500 degrees F (this depends on how hot your oven gets! Mine gets really hot, so I reduced the temp. to 450 degrees).
- Cut up the garlic and use half of the onion. Maybe even cry a little bit.
3. Put a tablespoon (more or less) of olive oil on the frying pan.
4. Place chopped up garlic and onion on frying pan and cook on low-medium heat.
5. Thinly slice the tomatoes and set off to side.
6. Thinly slice up 1/2 of the green and 1/2 of the red pepper. I saved the other halves for another day.
7. Add the red and green pepper to the frying pan with the garlic and onion.
8. Prepare asparagus (however many you want from your bundle), cut off the ends a bit, and then set aside.
9. On tray place aluminum foil over tray and generously sprinkle the baking sheet with flour.
10. Sprinkle flour on cutting board/work space and place pizza dough on top.
11. Knead out dough into about a 14-inch round
(note: I didn’t exactly have a lot of space on my tray, so my dough ended up being still pretty thick. I would recommend you try to make it thinner for less crust/thickness of pizza). Place on the aluminum foil on the tray when done.
12. Lightly brush some olive oil on dough.
13. Place tomatoes and asparagus onto dough.
14. Place cooked contents from saucepan onto tomatoes and asparagus. Spread out vegetables across pizza.
15. Cut a couple of pieces of mozzarella* onto pizza and sprinkle a little thyme/other seasonings.
16. Place into oven (middle rack) for approximately 15-20 minutes. This could be shorter or longer depending on the heat of your oven.
17. Remove pizza and take a picture of your glorious work to send to all your family and friends. And friends of friends. Heck, that pizza deserves to be your new cover photo on Facebook…
Or not. Whatever floats your boat.
My finished product:
Rating: 2/4. I ended up taking -1 point because the crust/dough was too thick, and -1 point for not having enough green and red peppers.
Tweet @sustainableUofG any suggestions for next week’s Meatless Monday dish.
I hope you had fun!
Until next time,