One of my most favorite things to make is PIZZA! My kids will eat things on a pizza that they would never eat otherwise…and we just love pizza!
This is one of Brad’s most favorite recipes and one that I’ve been cooking since we got married. It’s such a good summer recipe and I’m regretting that I didn’t post it sooner, because Farmer’s Market veggies are always an added bonus to a good veggie pizza!
This recipe is really very simple. However, I got a little crazy this time and made my own crust. I’ve made this pizza hundreds of times and I have always used a store bought Boboli crust, but I’m trying to go a little more natural. Do whatever you prefer. I used my grandfather’s bread recipe for the pizza crust from my dad’s food blog. And this is a variation of the recipe that they sometimes use.
Garden Vegetable Pizza (aka Garden Veggie Pizza) Recipe
What You Will Need:
Pizza Crust (Store Bought Boboli Crust or make your own), Eggplant, Zucchini, Squash, Tomatoes, Garlic, Basil, Oregano, Thyme, Parmesan Cheese, Mozzarella Cheese, Olive Oil, Salt and Pepper
Dice the veggies into small pieces.
So beautiful…and delish!
You can add onion, too. I just didn’t this time.
Add 1-2 tablespoons of Olive Oil to a skillet and add the Squash, Zucchini, and Eggplant. Saute for 8-10 minutes until tender crisp.
Add the tomatoes, garlic, and any dried herbs that you are using. If you have fresh herbs, by all means, use them! I only had fresh basil, and I used dried oregano and thyme. Add any dried herbs, salt, and pepper now, then add fresh herbs at the end.
Stir and saute about 3 more minutes. Add any chopped fresh herbs as you remove from heat.
Now, if you are using homemade pizza crust, stick it in the oven for about 5-7 minutes to firm the top before you put the veggies on it. Otherwise it may end up a little soggy.
I forgot to take a picture of these next few steps. Sorry!
Take whatever crust you have chosen to use, add 1 cup of the shredded mozzarella cheese to the crust and spread it evenly to within about an inch of the outer edge.
Add the sauteed veggies on top. Sprinkle with remaining 1/2 cup of mozzarella cheese and grate some fresh Parmesan cheese on top of that.
Pop it in the oven for about 10 minutes at 400° and ENJOY! :) This is delicious and nutritious!
Believe it or not I made veggie pizza, rosemary chicken and onion pizza, and pepperoni pizza and this was Preston’s fav! :) My boy loves his veggies.
Recipe for Garden Veggie Pizza
Ingredients:
- Pizza Crust (Either 1 Boboli Prepared Crust or make your own)
- 1 Small Eggplant
- 1 Large Zucchini
- 1 Large Squash
- 2-3 Tomatoes
- 1-2 Cloves of Garlic, minced
- 1/2 tsp Dried Basil (or about 8 Leaves Fresh Basil, chopped)
- 1/2 tsp Dried Oregano (or about a sprig of Fresh Oregano, chopped)
- 1/2 tsp Dried Thyme (or about 2 sprigs of Fresh Thyme, chopped)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 1/2 Cups Shredded Mozzarella Cheese
- Parmesan Cheese to taste
If you are making the pizza dough, do it ahead of time and cook it for 5-7 minutes before topping it with the veggies.
To make the pizza, dice your veggies. Saute the squash, zucchini, and eggplant for about 10 minutes in 1-2 tablespoons of olive oil. When they are tender crisp, add the tomatoes, minced garlic, salt, pepper, and any dried herbs. Saute about 3 more minutes and remove from heat. Add any fresh chopped herbs at this time.
Top pizza crust with 1 cup of the mozzarella cheese, and spread to within about one inch of the outer edge of crust. Top cheese with sauteed veggies, and sprinkle with remaining 1/2 cup of mozzarella cheese and desired amount of Parmesan cheese.
Cook at 400 for 8-10 minutes or until cheese is melted, crust is cooked, and pizza is warm throughout. Enjoy!
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And if you’re serving your Garden Veggie Pizza to guests, make sure you let your 2-year old, pizza-faced maniac put make-up on them after dinner. It’s a nice way to end a good meal! You’re a very good sport, Pike! :)
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