California Veggie Pizza
Submitted by salimahill
Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.
YIELD
3 servingsPREP
10 minCOOK
20 minREADY
30 minPizza night just got a serious veggie upgrade.
Honey wheat bread dough gets divided into three personal-sized rounds, par-baked on cornmeal-dusted sheets until crisp on the edges. While the crusts firm up, broccoli florets, sweet yellow bell pepper strips, red onion, and garlic get a quick blanch to crisp-tender.
Sliced roma tomatoes go down first, then the blanched veggies pile on top with ribbons of fresh basil and a generous layer of shredded provolone. Back in the hot oven until the cheese melts and the crust turns golden brown.
Thirty minutes, start to finish. No delivery driver required.
Pro Tips
- Prick the dough generously with a fork before par-baking. This keeps the crust from puffing up into a bread balloon.
- Blanch the vegetables just until crisp-tender. They’ll finish cooking on the pizza in the oven.
- Use a sharp knife to cut the basil into thin ribbons rather than chopping. Chopping bruises the leaves and turns them dark.
Ingredients
Directions
Heat oven to 450 F.
Spray cookie sheets with Pam.
Sprinkle evenly with cornmeal.
Divide dough into thirds.
Press or roll each into a 7 inch circle.
Place on coated cookie sheets.
Prick crusts generously with fork.
Bake at 450 F for 8 minutes.
If crusts puff during baking, flatten slightly with spoon.
Meanwhile, bring water to a boil in nonstick medium skillet.
Add broccoli, bell pepper, onion and garlic.
Return to a boil. Reduce heat.
Cover and simmer until vegetables are crisp-tender, 3 to 4 minutes.
Set aside.
Top each partially baked crust with ⅓ of the tomatoes.
Arrange vegetable mixture evenly over tomatoes.
Top with basil and cheese.
Bake at 450 F for an additional 7 to 9 minutes or until cheese is melted and crusts are golden brown.
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