Best Friday Night Veggie Pizza Recipes

WHITE PIZZA WITH BROCCOLI

Steps:

• Preheat the oven to 450 degrees F. Place the pizza stone on the center rack of the oven while the oven preheats. If you don't have a pizza stone, you can still preheat the pan or baking sheet you are using to cook the pizza.
• Meanwhile, steam the broccoli by placing the florets in a large skillet. Cover them with water, bring to a boil, cover, and cook for 3 to 5 minutes until bright green and crisp-tender. (Be careful not to make the broccoli mushy.) You can also steam the broccoli in a vegetable steamer basket if you have one or use roasted broccoli instead. Drain the broccoli, transfer to a mixing bowl, and toss in about 1 tbsp olive oil and the red pepper flakes. Season with salt and pepper.
• Prepare the pizza dough by pulling/rolling it into a ~12-inch flat circle on a floured surface. Set aside. In a small bowl, mix together the ricotta cheese, minced garlic, salt, and pepper.
• When you are ready to make the pizza, remove the pizza stone from the oven. Spray with nonstick cooking spray if needed (some pizza stones are inherently nonstick). Carefully slide the pizza dough onto the stone. You should hear it sizzle slightly; this is a good sign and means that you will have crispy crust! Brush the dough with a little bit of olive oil, then sprinkle with about half of the mozzarella cheese (~3/4 cup).
• Place the steamed broccoli florets on top of the pizza, followed by dollops of the ricotta cheese and garlic mixture. Sprinkle the rest of the mozzarella cheese and lemon zest on the pizza. I like to finish the process by adding some more freshly ground black pepper and a drizzle of olive oil on top.
• Place the pizza stone on the center rack of the oven, and cook for 15 to 20 minutes until the cheese bubbles and the crust is slightly browned. Remove from oven, let cool for a few minutes, and cut into slices. Enjoy!

17 YUMMY VEGGIE PIZZA RECIPES

Steps:

• Pizza dough: follow the easy no-knead pizza recipe to prepare the dough. It takes 5 minutes of prep time and 1 hour of proofing time. When the dough has doubled in size, start making the veggie topping.
• Preheat the oven to 240°C/465°F and place the rack on the lowest position. Line a baking sheet with parchment paper and spread the sliced vegetables without overlapping; season with salt, pepper, and spray or drizzle a little olive oil. A good pinch of oregano is optional.
• Bake for about 20 minutes, until they're golden. I leave the baking sheet on the lowest shelf for 15 minutes, and I move it closer to the broil for the last 5 minutes. But keep an eye on them because they might burn easily.
• Shape the dough: while the veggies are in the oven, prepare 2 parchment paper sheets. Using a spatula, divide the dough by pouring half of it onto each sheet (you'll find all the tips and video here). Sprinkle some flour over and, starting from the center, gently press it out with your fingers to get approx 2 13-inch round pizza (or you can make a whole large pizza without diving the dough).
• Remove the veggies from the oven, but don't turn it off. Place a pizza stone or a large baking sheet on the lowest rack instead and preheat for at least 10-15 minutes to make a nice pizza crust.
• Topping: Scatter the diced mozzarella, the vegetables and the cherry tomatoes over the pizza. Season with salt, pepper, and sprinkle with oregano.
• Bake: Slide the pizza onto the pizza stone or onto the hot baking sheet and bake for about 15 minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes). Repeat for the second pizza.
• Serve warm, top with a handful of fresh arugula, some fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy.

VEGGIE BREAKFAST PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface, knead until smooth and elastic, about 6-8 minutes., Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place for 30 minutes. , Punch dough down; roll into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425° for 8-10 minutes or until golden brown., Meanwhile, drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir the tomatoes, onion and green pepper in oil until crisp-tender. Combine eggs and seasonings; add to the pan. Cook and stir until eggs are set., Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 minutes or until cheese is melted.

FRIDAY NIGHT VEGGIE PIZZA

Steps:

• Preheat oven to 400°F.
• Spread sheet pan with pizza dough.
• Prebake for 8 minutes.
• Take crust out, and let cool a little.
• Cover with sauce. Spread half of the cheese evenly over the sauce and add vegetables. Sprinkle on remaining cheese and bake for 8 to 10 minutes, or until cheese melts.