This Supremely Veggie Pizza is loaded with bell peppers, olives, onions, and even more fresh veggies! The mixture of salty feta and creamy mozzarella makes this veggie pizza.
By skipping the sodium-laden meats, we pack a full serving of vegetables into each square, thereby doubling the fiber of most pizza chain offerings. Still every bit as satisfying as its meaty counterparts, our pie will delight even the most carnivores’ devout. The dough develops a focaccia-like texture from a 24-hour resting period in the refrigerator.
- Active Time: 45 Minutes
- Total Time: 25 Hours 45 Minutes
- Yield Serves 6 (serving size: 1 square)
- One cup warm water (100°F to 110°F), divided.
- Four ounces bread flour (1 1/4 cups).
- Five ounces white whole-wheat flour (about 1 1/4 cups).
- 1 (1/4-oz.) envelope active dry yeast.
- 1/4 cup olive oil, divided.
- 3/4 teaspoon kosher salt, divided.
- Cooking spray.
- 1 Japanese eggplant, cut into 1/4-in.-thick slices.
- One cup thinly sliced zucchini.
- One cup thinly sliced yellow squash.
- One cup thinly sliced red onion.
- One red bell pepper, thinly sliced.
- 3/4 cup jarred pizza sauce.
- Two cups chopped fresh spinach.
- Five ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups).
Place 3/4 cup warm water in the bowl of an electric stand mixer fitted with the dough hook attachment. Add flours; mix on medium speed until combined, about 20 seconds. Cover, and let mixture stand 20 minutes.
In a small bowl, mix yeast and remaining 1/4 cup water; let stand until bubbly, about 5 minutes. Add yeast mixture, one tablespoon oil, and 1/2 teaspoon salt to flour mixture; mix until a soft dough forms. Place dough in a large bowl coated with cooking spray; place plastic wrap coated with cooking spray directly on the dough’s surface. Chill 24 hours.
Let dough stand 1 hour, covered until dough reaches room temperature. Place dough on a lightly floured surface; roll into a 14- x 11-inch rectangle. Press dough into bottom and partially up sides of a 13- x 9-inch metal baking pan coated with cooking spray.
Place a baking sheet in the oven on the bottom rack. Preheat oven to 450°F. (Do not remove baking sheet while the oven preheats.)
Toss together eggplant, zucchini, squash, 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt on a separate rimmed baking sheet; spread in a single layer. Bake at 450°F for 15 minutes or until tender, turning once halfway through.
And then heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add onion and bell pepper. Then Cook, stirring often it until tender, it will be about 4 to 5 minutes.
Spread pizza sauce over dough, leaving a 1/2-inch border; top evenly with spinach. Sprinkle mozzarella over spinach. Arrange eggplant, zucchini, and squash slices alternately over cheese. Top evenly with onion and bell pepper mixture. Brush remaining two tablespoons oil over dough border. Place baking pan on preheated baking sheet; move to middle oven rack. Bake at 450°F for 22 to 23 minutes. Cut into six squares.
Amount per Serving: Calories 382: Fat 13.9g, Sat fat 3.8g, Monofat 7.7g, Polyfat 1.3g, Protein 15g, Carbohydrate 48g, Fiber 7g, Cholesterol 15mg, Iron 3mg, Sodium 579mg, Calcium 226mg, Sugars 9g, Est. They added sugars 2g.
Daily Percent Values of an adult person are based on a 2,000 calorie diet. Your daily values may be higher or lower, depending on the calorie you need. To know your calorie, see the doctor, and made a list of it.
**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. Remember, please consult your doctor or registered dietitian before preparing this recipe for personal consumption if you are following a medically restrictive diet.
Note: Foods are for our health so that we can be healthy and fit. But if you are sick, on any special meditation or diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.
4 Tips For Making Perfect Pizza Crust:
- For a light dough and chewy texture, use Fleischmann’s® RapidRise Yeast (only requires 10 minutes of resting/rise time!).
- Roll it out. You can pat dough by hand to shape it and prepare it for toppings, but I always get the best results when using a rolling pin. The dough cooks more evenly this way.
- Don’t overcrowd that dough; give it a chance to shine by leaving at least a 1 1/2 inch edge uncovered with toppings around the dough’s rim.
- Crank up the heat! Right at the end – the last 2-3 minutes or so, I like to switch from BAKE to BROIL and then watch the magic happen as the toppings get a little bit crispier, and the crust of the pizza turns from a light yellow to a deep golden brown.
How Can I Customize This Pizza?
- I love this classic combination of artichokes, sun-dried tomatoes, red onions, and kalamata olives, but this pizza is SO versatile, and there are so many other delicious topping options. Here are a few of my favorite ideas:
- Use a simple red sauce instead of the olive oil and dried herbs.
- Spread a layer of classic or roasted red pepper hummus on top of the crust.
- Add fresh or roasted red bell peppers.
- Sprinkle some crushed red pepper flakes for a hint of heat.
- Throw on some shredded or diced chicken for an added boost of protein.
- Top it off with some fresh spinach or arugula, toasted pine nuts, or roasted chickpeas for some crunch.