Description
Quick homemade vegetable pizza delivers fresh garden flavors with crisp crust and melted cheese. Colorful bell peppers, zucchini, and onions create a delightful meal you can easily craft at home.
Ingredients
Scale
- 2 zucchini, sliced into half moons
- 16 oz (454 g) mushrooms, sliced into large chunks
- 2 bell peppers, sliced into strips and halved
- 3 small crowns broccoli, sliced into large florets
- 2 cups shredded mozzarella cheese
- 1 cup parmesan cheese, grated
- 1 cup marinara sauce
- 2 tbsps olive oil
- 0.5 cup breadcrumbs (or almond flour)
- 3 large cloves garlic, minced
- 10 cherry tomatoes
- 1 small red onion, sliced
- 2 teaspoons Italian blend seasonings
- Salt and pepper to taste
- Fresh basil (garnish)
- Chili pepper flakes
Instructions
- Vegetable Preparation: Layer sliced vegetables on a large rimmed baking sheet, overlapping to create a cohesive base. Drizzle with extra virgin olive oil and season with kosher salt and freshly ground black pepper.
- Initial Roasting: Bake the vegetable base in a preheated oven at 200°C (400°F) for 20 minutes, allowing vegetables to soften and release moisture. Remove and carefully blot excess liquid with paper towels, maintaining the rectangular shape.
- Sauce and Cheese Layer: Spread marinara sauce evenly across the vegetable base. Whisk the Parmesan mixture until smooth and distribute over the sauce. Strategically arrange halved cherry tomatoes, thinly sliced red onions, and mozzarella cheese on top.
- Final Baking: Return the dish to the oven and bake for 18-20 minutes until cheese melts and turns slightly golden.
- Finishing Touch: Remove from oven and garnish with freshly chopped basil leaves and a sprinkle of red chili flakes for enhanced flavor and visual appeal.
Notes
- Veggie Base Preparation: Press vegetables firmly to create a compact, sturdy ‘crust’ that prevents excess moisture and maintains structural integrity during baking.
- Moisture Management: Thoroughly blot roasted vegetables with paper towels to remove liquid, ensuring a crisp and non-soggy pizza alternative.
- Cheese Distribution: Spread Parmesan and mozzarella evenly for balanced flavor and consistent melting across the vegetable surface.
- Temperature Precision: Use a preheated oven at exactly 200°C to achieve optimal vegetable roasting and cheese browning without burning.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg