Veggie pizza

I took inspiration from a pizza cookbook on this one and then tweaked a bit based on finding artichokes in the cabinet while I was looking for the peppers.  It was delicious!  And as a bonus, it inspired Samantha to make her own mini-pizza using some grated Jarlsberg, a thinly sliced Aidell’s Italian sausage and some Fontina cheese.  Everyone loved their dinner!

Veggie pizza

  • 1 medium eggplant, skin removed and sliced
  • 1 onion, thinly sliced
  • 3 – 4 TB olive oil
  • 1 prepared pizza crust
  • 2 jarred marinated red peppers, sliced into strips
  • 3 jarred marinated artichoke hearts, quartered
  • 4 oz Fontina cheese, cut into cubes

Preheat oven to 450.  Toss eggplant and onion with olive oil in a glass or ceramic baking dish.  Season with salt and pepper and roast for about 30 minutes, tossing about every 10 minutes.  Remove from oven (I did this last night to save time tonight.)

Brush pizza crust with olive oil.  Place strips of red pepper on shell and top with cooked eggplant and onion.  Add artichoke hearts and cheese (and anything else you want.)  Bake on a pizza stone for 8 – 10 minutes until cheese is melted and pizza is hot.

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Grown up pizza

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Kid pizza

Healthy pizza

Years ago I read an article that suggested building your pizza with vegetables first and cheese last.  This simple change ends up providing less surface area to pile on the cheese and the vegetables make it healthy.  This is one of my favorite combinations but add whatever vegetables you like:

Vegetable pizza

  • 1 whole wheat prepared pizza crust
  • 1/4 cup tomato sauce
  • 1 package mushrooms, cleaned, stemmed and sliced
  • 1 can artichoke hearts, rinsed, drained and quartered
  • 1/2 cup of shredded Mozzarella cheese

Top pizza crust with sauce and then pile on vegetables.  Sprinkle on cheese and a little oregano.  (I added a couple of anchovies on my side.)  Bake on a pizza stone in a preheated 425 oven for about 10 minutes.

If you are craving meat, a little bit of prosciutto would be delicious with this combination and would only add a little bit of guilt!

Veggie Pizza

Pizza can actually be pretty healthy – especially if you load up the veggies first and put cheese on top last.  If different family members want different toppings, you can give each person a section to top as they wish.  You can use tomato sauce or brush the pizza shell with olive oil if you want more of a white pizza.  Feel free to substitute whatever toppings you like.

Veggie Pizza

  • 1 Boboli or other prepared pizza crust
  • 1/3 cup tomato sauce (optional)
  • 2 TB olive oil (optional)
  • 1 14 oz. can artichoke hearts, rinsed, drained and quartered
  • 12 oz. freshed mushrooms, stems removed and sliced thin
  • 1/2 cup shredded mozzarella cheese

Preheat oven to 450.  Top pizza crust with tomato sauce or olive oil.  Cover with sliced mushrooms, then spread out artichoke hearts.  Sprinkle with cheese and bake about 10 minutes or until cheese is melted.