Kitchen Sink Veggie Pizza with Whole Wheat Crust
I love pizza. It's one of my favorite foods - I could probably eat it every day. And in college, I may have - but we're not going to talk about that (there may have been copious amounts of ranch dressing for dippage action as well). We're going to talk about the yummy whole wheat veggie pizza I made last week, which I have officially named the Kitchen Sink Veggie Pizza. I literally put everything but the kitchen sink on this pizza - it's a great way to clean out the veggie drawer in your fridge! It would be great for Meatless Mondays, pizza-and-a-movie night, or just an easy mid-week meal that yields leftovers for an awesome lunch the next day. It's not an ooey-gooey strings of cheese on your chin kinda pizza - I'm a fan of that kind of pizza, too - but it is a pizza you can feel good about eating and serving to your family.
I know it's not rocket science - I'm not breaking boundaries with this pizza. But I'm including nutrition info**, which will hopefully be helpful to some. The sodium is a bit high on this pizza, but that's due to the convenience factor here, which is a prepared dough/crust.
Kitchen Sink Veggie Pizza
makes 1 pizza - serves 4
- one (1) 1lb ball of whole wheat pizza dough (homemade is great, but I used Trader Joe's whole wheat pizza dough this time)*
- 4 oz part skim mozzarella, roughly grated
- 1 cup tomato sauce (I used my favorite homemade New York style tomato sauce, but any tomato sauce will do here - marinara, pizza sauce, etc.)
- 1 cup small broccoli florets
- 1/2 of a bell pepper (any color), finely sliced into strips
- 1/4 cup thinly sliced red onion
- 1/4 cup sliced black olives (drained well)
- 3 pepperoncini, thinly sliced or chopped
- 1/2 of a small tomato, thinly sliced
- a few handfuls of baby spinach
- 1 Tbsp olive oil
- all purpose flour
- kosher or sea salt
- freshly ground black pepper
- Put your pizza stone in your oven, and preheat your oven to 450 degrees. Meanwhile, let your ball of dough come to room temperature.
- On a piece of floured parchment paper, roll out the dough into a rough circle-ish shape - I like to roll it as thin as humanly possibly, since I prefer a crispy, thin crust. I use a rolling pin and my fingers to do this - whatever works.
- Evenly spread the tomato sauce over the pizza dough, leaving a 1/2-1 inch border around the edges. Top with 1/2 of the grated mozzarella.
- Layer the spinach, broccoli, bell pepper, red onion, black olives, pepperoncini, and tomato evenly on the pizza. Top with the rest of the grated mozzarella.
- Drizzle about 1 Tbsp olive oil (you can use less if you like) over the top of the pizza, and sprinkle with a pinch of salt and freshly ground black pepper.
- Slide the whole shebang, parchment paper and all, onto the preheated pizza stone - just leave the pizza on the parchment. The parchment will get charred, but it won't affect the pizza (just make sure you're not using wax paper!). Bake for about 12 minutes, or until the cheese is melted and the crust is golden brown (err, brown-er, since the whole wheat dough is brown to begin with).
**The nutrition info is based on the specific ingredients I used - your pizza will obviously vary according to the kind of crust, cheese, sauce, etc. you use. I use Livestrong.com for calculating my recipe nutrition info. But here's what I got for 1/4 of the pizza:
Calories: 433; Fat: 15g; Cholesterol: 15mg; Sodium: 900mg; Carbs: 60g; Fiber: 11g; Sugars: 4g; Protein: 19g