Recipe: Veggie Supreme Pizza

Recipe: Veggie Supreme Pizza

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Meghan Splawn
Mar 19, 2018
(Image credit: Joe Lingeman)

I'm not one of those moms who likes to hide vegetables in my kids' foods, but I'm certainly not above covering vegetables with cheese and serving them up as pizza! Veggie supreme pizza is not only a way to get kids (and grown-ups) to eat more vegetables — it's also a thoughtful way to clear out the crisper drawer at the end of the week.

With a pesto-meets-ricotta white sauce and just enough mozzarella and Parmesan to hold the veggies in place, this pizza also hits all the right notes for a delicious, veggie-packed dinner in every single bite.

(Image credit: Joe Lingeman)

Prep Your Veg for Pizza

One of the challenges of vegetable pizza is knowing how to prepare the vegetables before they go on the pizza so that they will cook properly in the oven. The last think you want to bite into is a crunchy carrot! But that doesn't mean you can't put carrots on pizzas, because you can and absolutely should. For brassicas (think: broccoli, cauliflower, and Brussels sprouts), finely chop the florets before they go on the pizza. Tubers, like sweet potatoes, should be thinly sliced on a mandoline. Carrots and zucchini can be peeled into ribbons with a peeler.

(Image credit: Joe Lingeman)

Veggie Supreme Pizza

Makes 16 (1 1/2- to 2-inch) slices; serves 4 to 6

  • 1 pound

    pizza dough, at room temperature at least 1 hour

  • 1 cup

    whole-milk ricotta cheese

  • 4 teaspoons

    basil pesto

  • All-purpose flour, for dusting

  • 2 teaspoons

    olive oil

  • 1 cup

    broccoli florets, chopped into small pieces

  • 1 large

    carrot, peeled and shaved with a vegetable peeler

  • 8 ounces

    cherry tomatoes, halved

  • 1/2 cup

    diced red onion (from 1/2 small red onion)

  • 1 medium

    red bell pepper, seeded and diced

  • 1/2 cup

    shredded part-skim mozzarella cheese (2 ounces)

  • 1/2 cup

    grated Parmesan cheese (1 1/2 ounces)

Arrange a rack in the bottom third of the oven. Place a heavy rimmed 13x18-inch baking sheet on the rack, and heat the oven to 450°F.

Place the ricotta cheese and pesto in a small bowl and stir to combine.

If the dough is sticky, dust with a little bit of all-purpose flour. Stretch or roll the dough into a 13x18-inch rectangle. Carefully remove the preheated baking sheet from the oven and transfer the dough onto the baking sheet. Use your fingers to fit the dough into the pan, pressing it into the corners.

Brush the dough with the oil. Spread the ricotta-pesto mixture in an even layer on the dough, leaving a 1/2-inch border. Evenly top the pizza with the vegetables in the following order: broccoli, carrot, tomato, onion, and bell pepper. Sprinkle the mozzarella and Parmesan evenly over the vegetables.

Bake until the edges are golden-brown and crisp, 15 to 17 minutes. Cool the pizza for 5 minutes before cutting into 16 (1 1/2- to 2-inch) squares.

Recipe Notes

Make ahead: The vegetables can be prepared and refrigerated separately up to 2 days in advance. Mix the ricotta and pesto mixture together and refrigerate up to 2 days in advance.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

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