Vegetarian pizza is about our favorite kind of pizza around here. With any fresh veggies, it is a hit! I have included the veggies we usually use, but I will also include other suggestions that will work beautifully. Use any dough, but I like Rhodes frozen bread dough because it is fast and works great!
Vegetarian Alfredo Pizza by Erin Taylor
(this recipe will make the equivalent of one medium size pizza. Use more bread dough and double the toppings for two)
1 Loaf Rhodes frozen bread dough, thawed
1 - 1 1/2 C. homemade Alfredo Sauce (or about half a bottle of store bought Alfredo sauce)
1 C. spinach, finely chopped
1 large tomato, chopped into cubes or sliced
1/2 C. sliced mushrooms
2-3 cloves sliced garlic
1 C. shredded mozzerella cheese
olive oil
garlic salt
parmesan cheese (from bottle)
salt and pepper
*corn meal (optional) for bottom of pizza crust
Additional toppings:
sliced zucchini
green or red peppers
olives
artichoke hearts
sliced sweet onion
fresh basil
broccoli heads
fetta cheese
sun dried tomatoes
Preheat oven to 425 deg. Lightly drizzle about a Tablespoon of olive oil onto baking sheet or pizza pan. Sprinkle a little corn meal onto pan. Place dough in center of pan and push edges out, smoothing dough into a circle about 12-14" across. Poke a fork all over the dough to allow for air bubbles to escape during baking. Place in preheated oven and bake for 5-7 minutes, or until it begins to barely get golden on top. (helps to have on lower oven rack to make bottom of dough a little crispier) Remove from oven and cool slightly before putting sauce on top and spreading it evenly over the dough. Add veggies evenly over the top and finish off with mozerella cheese. (you don't need much cheese with this pizza- it's better with only a little.) Bake for 12-15 minutes until edges are golden brown and top is bubbly. Brush crust with olive oil (or Crisco) and sprinkle garlic salt and parmesan cheese on crust.
Vegetarian Alfredo Pizza by Erin Taylor
(this recipe will make the equivalent of one medium size pizza. Use more bread dough and double the toppings for two)
1 Loaf Rhodes frozen bread dough, thawed
1 - 1 1/2 C. homemade Alfredo Sauce (or about half a bottle of store bought Alfredo sauce)
1 C. spinach, finely chopped
1 large tomato, chopped into cubes or sliced
1/2 C. sliced mushrooms
2-3 cloves sliced garlic
1 C. shredded mozzerella cheese
olive oil
garlic salt
parmesan cheese (from bottle)
salt and pepper
*corn meal (optional) for bottom of pizza crust
Additional toppings:
sliced zucchini
green or red peppers
olives
artichoke hearts
sliced sweet onion
fresh basil
broccoli heads
fetta cheese
sun dried tomatoes
Preheat oven to 425 deg. Lightly drizzle about a Tablespoon of olive oil onto baking sheet or pizza pan. Sprinkle a little corn meal onto pan. Place dough in center of pan and push edges out, smoothing dough into a circle about 12-14" across. Poke a fork all over the dough to allow for air bubbles to escape during baking. Place in preheated oven and bake for 5-7 minutes, or until it begins to barely get golden on top. (helps to have on lower oven rack to make bottom of dough a little crispier) Remove from oven and cool slightly before putting sauce on top and spreading it evenly over the dough. Add veggies evenly over the top and finish off with mozerella cheese. (you don't need much cheese with this pizza- it's better with only a little.) Bake for 12-15 minutes until edges are golden brown and top is bubbly. Brush crust with olive oil (or Crisco) and sprinkle garlic salt and parmesan cheese on crust.
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