Vegetable Pizza

Yup, I'm still afraid of flour. That's why I bought the readymade frozen pizza dough and just added toppings to it. I used the leftover veggies from my latest stuffed eggplant. 

I need to figure out the best way to cook pizza...the cooking temperature, cooking time, etc. 

Ingredients (for 2 medium pizzas)

  • 2 packages pizza dough
  • 1/2 zucchini, diced
  • 1 medium green bell pepper, diced
  • 1 jalapeno, minced
  • 2 celery stalks, diced
  • 1/2 large yellow onion, diced
  • 2 large garlic cloves, sliced
  • 1/4 tsp coriander powder 
  • 1/4 cup shaved fontina cheese
  • 1/2 cup tomato-basil sauce
  • 1/2 cup arugula, chopped
  • Garlic salt, to taste
  • Olive oil

Prep:

Preheat oven to 425 degrees (I have no clue what temperature/how long to cook pizza for. This is what I tried). Roll out pizza dough and drizzle a little olive oil on it. Spread the tomato basil sauce on the dough and sprinkle veggies (mixed with coriander powder) on top. Season with garlic salt and bake in the oven for 20-ish minutes. Remove from oven and place shaved fontina pieces on the pizza. Fontina melts really fast so I didn't want to burn it in the oven. Sprinkle with arugula and that's it. I thought this pizza was ok - the flavors were great, but it could've definitely used a better crust and more cheese. Hubbs loved it though, and said he preferred that it didn't have that much cheese.

 vegetable pizza

vegetable pizza