Got to Be NC
Recipe by: Lisa Prince

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

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Ingredients

1
Pizza Crust of your choosing or 1 pound refrigerated fresh pizza dough
1
tsp. olive oil
1/3
cup tomato sauce
1/3
cup part-skim ricotta cheese
1
Tbsp. yellow cornmeal
1
cup shredded part-skim mozzarella cheese
1/2
cup red pepper, sliced or diced
1/2
cup yellow pepper, sliced or diced
1
cup mushrooms, sliced
1/4
cup red onion, sliced
1/4
cup black olives, sliced
2
roma tomatoes, sliced
1/2
cup fresh spinach leaves
1/2
tsp. crushed red pepper
2
Tbsp. fresh basil leaves, shredded

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.

 
As seen on wral.com's Local Dish Play WRAL video

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.