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Introduction
Pizza has long been considered an indulgent treat, but this Vibrant Veggie-Loaded Whole Grain Pizza proves that it can be both delicious and nutritious. The concept of vegetable-topped flatbreads dates back to ancient civilizations, with each culture adding its own twist. This modern, health-conscious version pays homage to those roots while addressing contemporary dietary preferences. Perfect for those looking to increase their vegetable intake or simply enjoy a guilt-free pizza night, this recipe has become a favorite among health-conscious food bloggers and nutritionists alike. It's a testament to how traditional comfort foods can be reimagined to fit a balanced lifestyle without sacrificing flavor or satisfaction.
Ingredients
• 1 pound whole grain pizza dough, at room temperature
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup marinara sauce, preferably low-sodium
• 1 cup cherry tomatoes, halved
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1 small zucchini, thinly sliced into rounds
• 1/2 small red onion, thinly sliced
• 1 cup baby spinach leaves
• 1/2 cup sliced mushrooms
• 1/4 cup pitted kalamata olives, halved
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish
Step 1:
Preheat the oven to 450°F (230°C) with a pizza stone or large baking sheet inside.
Step 2:
On a lightly floured surface, roll out the whole grain pizza dough into a 14-inch circle.
Step 3:
Brush the dough with 1 tablespoon of olive oil and carefully transfer it to the preheated pizza stone or baking sheet.
Step 4:
Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border around the edges.
Step 5:
In a bowl, toss the cherry tomatoes, bell peppers, zucchini, red onion, and mushrooms with the remaining olive oil, garlic powder, salt, and pepper.
Step 6:
Arrange the vegetable mixture over the sauce, then sprinkle with spinach leaves and kalamata olives.
Step 7:
Top with mozzarella and Parmesan cheeses, then sprinkle with dried oregano and red pepper flakes if using.
Step 8:
Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Step 9:
Remove from the oven, let cool for 2-3 minutes, then garnish with fresh basil leaves before slicing and serving.
Q: Can I make this pizza ahead of time?
A: You can prepare the dough and chop the vegetables in advance, but for best results, assemble and bake the pizza just before serving.
Q: How can I make sure the crust is crispy?
A: Preheat your oven thoroughly, use a pizza stone if possible, and avoid overloading the pizza with too many toppings.
Q: Is this pizza suitable for vegans?
A: As is, this pizza contains cheese. For a vegan version, omit the cheese or use plant-based alternatives.
• For a gluten-free option, use a gluten-free pizza crust mix or cauliflower crust.
• Feel free to substitute or add any of your favorite vegetables.
• For a vegan version, omit the cheese or use plant-based cheese alternatives.
• Pre-roasting some of the vegetables (like bell peppers and zucchini) can enhance their flavor.
• Fresh mozzarella can be used instead of shredded for a more indulgent pizza.
• If using store-bought dough, look for whole grain options with minimal additives.
Slice the pizza into 8 equal pieces and serve hot. For added freshness, sprinkle with extra fresh basil just before serving.
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Prepare and chop all vegetables while the oven is preheating to save time. If pre-roasting some vegetables, do this before rolling out the dough.
- For a crispier crust, pre-bake the dough for 3-5 minutes before adding toppings.
- Don't overload the pizza with toppings to ensure the crust cooks through.
- Use a pizza cutter for clean, easy slices.
For a spicier version, add sliced jalapeños or increase the red pepper flakes. To make it vegan, substitute the cheese with nutritional yeast or vegan cheese alternatives.
Pair with a crisp Italian white wine like Pinot Grigio or a light red like Chianti. For non-alcoholic options, try sparkling water with a splash of lemon.
This pizza is great year-round but especially enjoyable in summer when fresh vegetables are abundant.
Contains wheat (gluten), milk (dairy). May contain traces of nuts depending on the pizza dough used. Always check individual ingredient labels for allergens.
