California Vegetable Pizza

No cheese on this one, and you won’t miss it. This California-style vegetable pizza loads a whole wheat crust with broccoli florets, artichoke hearts, sliced olives, fresh tomato, and green pepper rings over a thin layer of pizza sauce. The vegetables do all the talking.

The whole wheat dough gives the crust a nutty flavor and a sturdier bite that holds up under the pile of toppings. Roll it out to a 12-inch circle and pinch the edge into a rim to keep everything contained.

Lightly steam the broccoli before it goes on the pizza. Raw broccoli won’t cook through in the short bake time and you’ll end up with crunchy, bitter florets on an otherwise finished pizza.

Kitchen Tips

• Get the oven as hot as it will go. High heat is what gives the crust a crisp bottom and keeps it from getting soggy under the vegetables.
• Arrange tomatoes and peppers on top last. They release moisture as they cook, and you want that steam to escape upward, not soak into the crust.
• Pat wet vegetables like tomatoes and artichoke hearts dry before placing them on the pizza.
• Let the pizza rest for five minutes after baking. This firms up the crust so slices hold together.

Variations

• Add crumbled goat cheese or a sprinkle of Parmesan if you want some cheese.
• Swap artichoke hearts for roasted zucchini or eggplant slices.
• Drizzle with balsamic glaze after baking for a sweet-tangy finish.