Best Very Veggie Pizza With Olives And Artichoke Hearts Recipes

Very Veggie Pizza With Olives and Artichoke Hearts image

Provided by ratherbeswimmin

Categories Vegetable

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

1 small zucchini, thinly sliced
1/2 small white onion, cut into thin wedges
1 small yellow bell pepper, cut into long thin strips
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 Boboli pizza crust (12-inch)
1 (8 ounce) jar marinated artichoke hearts, well drained and halved
2 plum tomatoes, cored and thinly sliced
1/3 cup ripe black olives, pitted and halved
2 cups coarsely shredded mozzarella cheese

Steps:

Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack; preheat oven to 500°.
While the oven is heating, place the zucchini, onion, and bell pepper in a bowl; toss the vegetables with the olive oil, oregano, salt, and red pepper flakes; set aside.
Remove the Boboli pizza crust from the package and set aside the packet of tomato sauce.
Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
To top the pizza: spread the pizza sauce over the crust, leaving a 1-inch border.
Arrange the vegetables evenly over the sauce; scatter the artichokes over the top.
Distribute the cheese evenly over the vegetables.
Place the pizza in the oven on the rack or stone; bake the pizza until the crust it crisp and a deep golden brown and the cheese is golden, 10-12 minutes.
Slice the pizza into wedges and serve.

Nutrition Facts : Calories 294.6, Fat 20.8, SaturatedFat 8.5, Cholesterol 44.2, Sodium 617.7, Carbohydrate 14, Fiber 4.8, Sugar 2.9, Protein 15.6

Vegetable Lovers' Deep-Dish Pizza image

Provided by Martha Stewart

Time 1h20m

Yield Makes one 9-inch deep-dish pizza

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for brushing
1 small onion, thinly sliced (1 cup)
1 orange or yellow bell pepper, thinly sliced
8 ounces broccolini, cut into 2-inch pieces
Kosher salt and freshly ground pepper
1 can (13.75 ounces) artichoke hearts in water, drained and patted dry, quartered if whole
5 cloves garlic, minced (2 tablespoons)
1/2 teaspoon red-pepper flakes
1 tablespoon lightly packed chopped fresh oregano
1 recipe Deep-Dish Pizza Dough
8 ounces low-moisture mozzarella, such as Polly-O, shredded (2 cups)
1 cup Easy Pizza Sauce
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)

Steps:

Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Brush a 9-by-2-inch springform or cake pan with oil.
Heat a large skillet over medium-high. Swirl in oil. Add onion, bell pepper, and broccolini; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until onion and pepper soften and broccolini is crisp-tender, 12 to 15 minutes. Add artichokes, garlic, pepper flakes, and oregano; cook 1 minute more. Transfer mixture to a plate; let cool completely.
Turn dough out into prepared pan (do not punch down) and flip once to evenly coat. Starting in center of pan and using both hands, press down and outward with fingertips, working dough until it's evenly distributed along bottom and two-thirds up sides of pan.
Sprinkle half of mozzarella evenly over bottom of dough. Toss vegetables with remaining mozzarella and spread evenly in pan. Dollop small spoonfuls of sauce evenly over vegetables; sprinkle with Parmigiano.
Bake until dough is puffed and golden brown, 35 to 40 minutes. Let cool in pan 15 minutes. Remove from pan and cut into wedges; serve.