Greek Vegetable Pizzas Are an Easy, Cheesy, Plant-Based Family Dinner
Pizza night should be every night, as far as we’re concerned, so we’re happily making these pies on repeat. They’re loaded with colorful veggies like roasted red peppers, artichoke hearts, red onion, and Kalamata olives. But one thing makes them extra special: Daiya plant-based cheeze. Their deliciously dairy-free Mozzarella Style Cutting Board Shreds are nothing but an unexpected delight. They lend creamy, rich flavor and melty, stretchable joy to each and every slice.
Pizza Night Just Got Even Better
There are lots of benefits to eating plant-based: It supports your overall health and the health of the environment. If you’ve tried plant-based cheese in the past and been disappointed, let Daiya convince you otherwise. Their all-new Mozzarella Style Cutting Board Shreds stretch and melt incredibly well, and deliver all the bold flavor you crave. Oh, and less is actually more here: The shreds melt so easily, you don’t have to pile them on. Start with less and add more as you go, or sprinkle on an extra handful the next time you make these pizzas.
Greek Vegetable Pizzas
Prep time 20 minutes
Cook time 20 minutes to 22 minutes
Makes 2 (10-inch) pizzas
Serves 4 to 6
Nutritional Info
Ingredients
- 1 pound
store-bought or homemade pizza dough
- 1/4
small red onion
- 1
large roasted red pepper (from a 12-ounce jar)
- 10
pitted Kalamata olives (about 1/4 cup)
- 1
(12-ounce) jar quartered artichoke hearts
- 2 teaspoons
olive oil, divided
- 1/2 cup
store-bought or homemade pizza sauce, divided
- 1
(7.1-ounce) package Daiya Mozzarella Cutting Board Cheeze Shreds (about 2 cups), divided
Fresh oregano leaves, for serving
Instructions
Arrange a rack in the bottom third of the oven. Place a heavy rimmed baking sheet upside-down on the rack, and heat the oven to 450°F. Let 1 pound store-bought or homemade pizza dough come to room temperature on the counter while you prepare the toppings.
Thinly slice 1/4 small red onion and 1 large roasted red pepper (from a 12-ounce jar). Chop 10 pitted Kalamata olives (about 1/4 cup). Drain 1 (12-ounce) jar quartered artichoke hearts.
Divide the pizza dough into two pieces. Working with one piece of dough at a time, place the dough onto a 12-inch piece of parchment paper, and shape it into a 10-inch round. Brush the dough with 1 teaspoon of olive oil, then spread 1/4 cup store-bought or homemade pizza sauce into a thin layer onto dough, leaving a 1/2-inch border. Carefully remove the preheated baking sheet from the oven and use the parchment paper to slide the pizza onto the back of the baking sheet.
Arrange half the red onion, roasted red pepper, Kalamata olives, and artichoke hearts evenly over the crust. Top the pizza with 1/2 (7.1-ounce) package Daiya Mozzarella Cutting Board Cheeze Shreds. Bake until the crust is golden brown and crisp and the cheeze melts, 10 to 12 minutes. Remove the pizza from the oven and top with fresh oregano leaves. Cool for 2 minutes before slicing and serving. Repeat with the remaining dough, pizza sauce, and toppings.