Healthy Vegetarian Pizza with Olives, Carrot, Zucchini, and Bell Pepper
This colorful pizza is bursting with flavor and nutritious vegetables.
Makes: 1 (12- to 14-inch) pizza
Cost: $10
Equipment
- Box grater
- Cutting board and knife
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
Ingredients
- 1 (14- to 16-ounce) ball pizza dough
- ⅔ cup super-easy marinara sauce (or your favorite pizza sauce)
- ¼ to ⅓ cup sliced green and black olives
- ¼ to ⅓ cup shredded carrot
- ¼ medium zucchini, thinly sliced
- ¼ yellow bell pepper, thinly sliced
- 4 ounces fresh mozzarella, cut into ½-inch cubes
- ¼ cup finely shredded parmesan cheese (optional)
- Salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling (optional)
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Spoon the sauce onto the dough and spread it out evenly, leaving a ½-inch border all around. Top with the olives, carrot, zucchini, and bell pepper, then finish with the mozzarella and parmesan cheeses. Sprinkle the top with a little salt and pepper.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven. Drizzle it lightly with olive oil (if using); let it cool for a few minutes before slicing and serving.