Vegetable Pizza
The great thing about making a vegetable pizza at home is you get to pick all the ingredients and can get creative. Try Kalamata olives for a change or add some zucchini and squash. You could also sauté some of the vegetables before adding them to the pizza.
Servings: 8
Cook Time: Prep Time: 20 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: yellow cornmeal, red pepper, yellow pepper, mushrooms, red onion, tomato, spinach, basil
Ingredients
Directions
Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.
If using fresh pizza dough: remove dough from refrigerator. Let stand, covered, for 30 minutes. Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Continue here if using a pre-baked crust. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over vegetable mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 425° for 7-10 minutes or until crust is golden. Sprinkle with basil.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.