Pizza is one of those things that people can’t imagine could possibly be any good with out tons and tons of cheese on it. Lies! Cheese-less pizza, when made right is incredibly delicious and guilt free. Pizza without the “ugh, I can’t believe I ate all that pizza” gross feeling aftermath? Yep. Read on.
I make pizza every so often, and I usually do it the same way…crust, pizza sauce, massive amount of fresh vegetables, the end. It’s great to make when you’re trying to clear out your fridge of veggies that are about to go bad, or, quite the opposite, you just came home from the grocery store with heaps upon heaps of fresh vegetables that you don’t know what to do with. Enter: PIZZA.
I always stick with the Trader Joe’s pre made whole wheat pizza crust. It’s 99 cents a package (!), and always gives me a perfect thin crust. You can improvise with whatever pizza sauce you like, veggies, herbs and spices….pizza is pretty hard to mess up, so invent and go crazy!
What You Need:
one ball Trader Joe’s whole wheat pizza crust
1 jar of pizza sauce
2 cups sliced mushrooms
1 cup broccoli, in bite sized pieces
1-2 cups bell peppers, sliced
1 cup red onion, cut into 2 inch pieces
1/4 a package of frozen spinach
1/4 cup chopped fresh sage (or basil, or any other herb you like!)
What You Do:
Preheat your oven to 375 degrees. Remove the dough from the fridge, and let it sit on the counter letting it warm up a bit.
Get all of your veggies together. For the spinach, place it in the microwave in a microwave safe bowl, and de frost it for about one minute. Once thawed, drain it well, making sure to squeeze out all the water. Place all of the veggies in a ziplock bag, add in one tbsp of olive oil, salt, pepper, and garlic powder. Zip up the bag and shake, making sure to cover all of the veggies.
Next, roll your dough out. Split the dough into two equal halves. (I always do this – two smaller pizzas are usually easier to handle/fit into my oven than one massive one.) Using whole wheat flour (or white if that’s all you have), flour a countertop, and start rolling your dough. At first, it might seem a little difficult — the dough will not seem to want to spread. Keep at it and soon you’ll have the dough rolled out, albeit in funny sized, quasi ovals.
Time to dress these babies up. Pour pizza sauce onto the dough and using the back of a spoon, spread it evenly. Pour the dressed veggies from the ziplock on top, spreading those evenly as well. Top with the sage (or other herb of your choice) and then drizzle an additional bit of tomato sauce over everything.
Pop in the oven and let bake for 30-ish minutes.
After removing from the oven, let the pizza cool slightly before slicing.