Cookbook:Veggie Pizza

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Veggie Pizza
Servings	8
Time	60 minutes
Difficulty

This veggie mini-pizza is a spin on pizza Margherita, providing a wider array of nutrients and flavors.

Ingredients

• 1 pre-made pizza crust, rolled to 30 cm (12 inches) across
• 9 tbsp pre-made tomato sauce
• 2 tbsp olive oil

Toppings

• Salt to taste
• Pepper to taste
• 9 oz (255 g) grated mozzarella cheese
• 4 oz (113 g) grated parmesan cheese
• ½ ea. green bell pepper, de-seeded and thinly sliced
• ½ ea. Roma tomato, diced
• ½ cup fresh spinach
• ½ cup thinly sliced baby bella mushrooms
• ½ cup thinly sliced onion
• 9 fresh basil leaves
• 4½ tbsp pitted and sliced black olives

Equipment

• Oven
• Spatula
• Brush
• Ladle

Procedure

1. Preheat oven to 240° C (450° F / Gas 9).
2. Brush the dough surface with olive oil.
3. Ladle the sauce over the dough, spreading it evenly.
4. Distribute the cheeses evenly over the crust.
5. 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.
6. Bake pizza in oven until crust edges are deep dark brown (roughly 15 minutes for pre-made crust, much longer for freshly made dough).
7. Take pizza out of oven and let cool.

See also

• Cookbook:Tomato Pizza