Summer Veggie Pizza
This pizza is topped with a salad, making it full of veggies and flavor! Make sure you slice the vegetables very thin so they can cook quickly.
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Serves4 (2 slices each)
SWAP ScoreWhat's this?
Ingredients
- 1 pound pizza dough (see note)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup mozzarella cheese, shredded
- 1 medium zucchini thinly sliced with a vegetable peeler or knife
- 1 medium red or green pepper, seeded and sliced
- ½ teaspoon dried oregano
- ⅛ teaspoon black pepper
- 2 cups mixed greens (like arugula or spring mix)
- ½ cup cherry tomatoes, halved (or one small tomato, diced)
- ¼ cup fresh basil leaves, chopped (optional)
- ½ medium lemon, juiced
Directions
- Preheat the oven to 450 degrees F and place a rack in the lower third of the oven. If the dough is chilled, take it out of the fridge and let it get to room temperature while you prepare the vegetables, about 30 min.
- Spray a baking sheet with cooking spray. Place dough onto the baking sheet. Press and stretch the dough to fit the baking sheet. It is OK if the dough does not fit the pan perfectly.
- Drizzle the oil on top of the dough and sprinkle with the minced garlic. Sprinkle the mozzarella cheese over the dough. Top with zucchini, peppers, oregano and black pepper, making sure to spread the vegetables evenly over the dough. If desired, drizzle a little more oil over top of pizza.
- Bake in the oven for 10-15 minutes or until the dough is lightly golden on the edges and the cheese is melted.
- While the pizza is baking, in a bowl combine salad greens, tomatoes, basil and a squeeze of lemon juice. Toss to mix. When the pizza is done, let it cool about 5 minutes, cut into 8 squares, and top with salad mix.
Recipe Tips
Note: Many grocery stores sell pizza dough in the refrigerated section. If yours doesn't you can always ask a local pizzeria if you can buy a pound from them!
Here is how you can slice zucchini with a peeler. It works great on carrots for salads, too!
You can use pita bread or naan in place of pizza dough. Divide toppings to fit pita/naan and decrease baking time to 5-6 minutes.
You can use other seasonal vegetables such as eggplant, shaved asparagus, roasted peppers, corn or whatever you have on hand.
Nutrition Facts
Summer Veggie Pizza
Amount Per Serving
Calories 384
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 11mg
4%
Sodium 503mg
21%
Potassium 381mg
11%
Total Carbohydrates 57g
19%
Dietary Fiber 4g
16%
Sugars 5g
Protein 12g
24%
Vitamin A
42%
Vitamin C
60%
Vitamin D0%
Calcium
8%
Iron
21%
* Percent Daily Values are based on a 2000 calorie diet.
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