veggie pizza

A tangy Italian chopped salad on a crispy flatbread pizza with tomato and mozzarella, aka Chopped Salad Pizza. My favorite food this summer!

Chopped Salad Pizza

romaine lettuce

cherry tomatoes

chickpeas

salami

cheese – feta, parmesan, or mozzarella are all nice

pepperoncini

olives

parsley – herbs

Italian dressing – see notes

pizza crust, such as Flatout Flatbread Crust

tomato sauce

mozzarella cheese

Salad

Chop all your salad ingredients and toss with some dressing. I like when it has a little time to sit and marinate together in the dressing.

Pizza

Bake your crust for about 5-7 minutes at 375 degrees  to get it crispy. If it needs more time, give it up to 10 minutes. Top with a light layer of sauce and cheese and return to the oven until the cheese is melted.

Assembly: 

Top the pizza with the salad. Cut and serve. Yummy!

This salad pizza looks simply ah-mazing… And so easy! I cannot WAIT to try the homemade Italian dressing 🙂

This looks amazing ! Pizza and a salad are always a great combo, and all in one is just yum! Would using flour tortillas as the base for the pizza in cast iron skillet be a good option ?

Looks so delicious and yummy!
http://beautifullyme.in/

Oh my gosh. I didn't know I needed this in my life but I definitely do!

This chopped pizza looks so GOOD!
This is the kind of pizza that I  will still feel good after I eat it with all those vegetables.

OMG!  So good.  Two of my favorites mashed together.  Italian dressing was outstanding.

Made this tonight for dinner and was immediately in love. Perfect for summer! Thank you, thank you, thank you.

This rustic thin crust pesto pizza with "feta" packs big flavour, a crispy crust and will have you wanting homemade pizza on the regular!

Thin Crust Pesto Pizza With Easy "Feta" Crumble

Basil

sun-dried tomatoes (½ cup)

milliliters black olives (¾ cup)

½ medium red onion, sliced*

Prepare your pizza dough if making from scratch.

Preheat your oven to 450 degrees F (or follow the directions for your dough). Stretch your dough to cover one oiled and floured pizza pan.  

Pre-bake your dough for 5 minutes without any sauce or toppings (I find this helps the pesto from not getting too absorbed by the dough).

Remove the dough from the oven and top with remaining toppings (except for the &#8220;feta&#8221;).

Bake for another 8-12 minutes. Add the “feta” once the pizza comes out of the oven (or in the last 1-2 minutes of baking if desired).

It's loaded with veggies and sprinkled with Parmesan, with a tangy bold red sauce and a thin crust. Yes, this is the BEST healthy pizza you'll find.

Best Healthy Pizza Recipe

Easy Thin Crust Dough

Easy Pizza Sauce

yellow bell pepper

red bell pepper

red onion

garlic

olive oil

dried oregano,

capers, drained

Parmesan cheese

baby arugula

Kosher salt

Olive oil

Semolina flour or cornmeal, for dusting the pizza peel

Make the pizza dough

Follow the Easy Thin Crust Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Make the pizza sauce

Prepare the toppings: 

Thinly slice the peppers. Thinly slice the red onion. Thinly slice the garlic. In a skillet, add 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Saute the vegetables, stirring often, for about 7 to 10 minutes, until browned and very soft. Stir in the oregano and remove from the heat.

Bake the pizza

 When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Sprinkle with the vegetables, drained capers, and Parmesan cheese.

Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).

While the pizza is baking, mix the baby arugula with a drizzle of olive oil and a pinch of kosher salt. When the pizza is done, top with the arugula. Slice into pieces and serve immediately.

Supreme Veggie Pizza with Mozzarella and Feta is a great addition to Friday Night Pizza Night.

Supreme Veggie Pizza with Mozzarella and Feta

black olives

orange bell pepper, thinly sliced

cherry tomatoes, halved

red onion, thinly sliced

zucchini, thinly sliced

mushrooms,

c fresh basil, thinly sliced

pizza sauce

c fresh mozzarella, grated

c feta cheese, crumbled

c warm water, about 110 degrees

instant yeast

c water, at room temp

c bread flower,

tsp salt

Toss zucchini with 1/2 tsp salt in a...

Toss zucchini with 1/2 tsp salt in a colander. Let sit for 30 minutes to release excess water. Rinse and pat dry.

Meanwhile, add 1 tablespoon of olive oil to...

Meanwhile, add 1 tablespoon of olive oil to a cast iron pan. Add the bell pepper, onions, and mushrooms, and saute for 3 - 5 minutes over medium heat to release any excess moisture.

Preheat Grill.

Spread a thin layer of pizza sauce or...

Spread a thin layer of pizza sauce or tomato paste over crust of pizza. Season with salt, pepper, and the fresh basil.

Evenly distribute vegetables over top. Sprinkle with feta...

Evenly distribute vegetables over top. Sprinkle with feta and mozzarella.

Preheat oven broiler.

Brush grill grates with olive oil. Place crust,...

Brush grill grates with olive oil. Place crust, on preheated grill (don't close the lid).

You can place it directly on the grill...

You can place it directly on the grill grates or place the pizza pan on the grill. This time I did it in a pizza pan.

You won't want to step away because it...

You won't want to step away because it cooks fast. It will take about 5 minutes, depending on your grill heat.

After crust bottom is crispy and nice and...

After crust bottom is crispy and nice and brown, take pizza off and place it under the broiler in a stove until the cheese is golden and bubbly. This will give it a nice browned appearance on top.

Measure warm water into a medium sized bowl...

Measure warm water into a medium sized bowl or measuring cup (with at least a 2 c capacity).

Sprinkle the yeast over water and let stand...

Sprinkle the yeast over water and let stand 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl...

Place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed.

Slowly add the liquids and continue to mix...

Slowly add the liquids and continue to mix on low until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook.

Knead until the dough is smooth and elastic,...

Knead until the dough is smooth and elastic, about 5 minutes.

Form dough into a ball and put in...

Form dough into a ball and put in a deep oiled bowl, cover with plastic wrap.

Let rise for 1 1/2 - 2 hours,...

Let rise for 1 1/2 - 2 hours, or until dough is doubled in bulk. Press the dough to deflate.

Divide dough into two equal portions and shape...

Divide dough into two equal portions and shape into pizza rounds.

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This Vegetarian Pizza is loaded with bell peppers, olives, onions, and even more fresh veggies! Plus, there's two types of cheese — feta & mozzarella.  The mixture of salty feta and creamy mozzarella really make this veggie pizza.

SUPREME VEGGIE PIZZA

A healthy, light salad to get your veggies in at meals, boost hydration, and lower blood sugar. Plus, the fiber will keep you on the go!

Cucumber Salad

oz peppers (chopped (use multiple colored peppers

cucumber

celery

fennel bulb (sliced)

green onions (sliced)

olive oil (extra virgin)

lemon juice

garlic (minced)

tsp fresh tarragon (shredded

basil (shredded

Sea salt ((to taste))

Pepper ((to taste))

Combine peppers, cucumber, celery, fennel &amp; onion in a large bowl. Cover &amp; refrigerate.

Whisk oil with lemon juice, garlic, tarragon &amp; basil, cover &amp; refrigerate.

One hour before serving, toss salad with dressing.

Add sea salt &amp; pepper to taste.

10-ingredient pizza that's perfect for late summer and fall. Butternut squash sauce adds a colorful, savory-sweet base, while broccolini, chickpeas, and onion add texture, fiber, and protein. A healthy, plant-based meal the whole family will enjoy.

Butternut Squash Veggie Pizza

butternut squash ((cubed*))

garlic ((whole // skin removed))

Tbsp olive oil ((divided))

sea salt + black pepper

maple syrup

broccolini ((chopped // large stems removed))

red onion ((chopped))

oregano

store-bought pizza dough

Butternut Squash Sauce ((recipe above))

vegan parmesan cheese

Vegan parmesan cheese

Red pepper flakes

Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and a pinch each salt and pepper. Toss to combine.

Bake for 15-20 minutes, or until all squash is fork tender.

Transfer squash and garlic to a blender or food processor with remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it's too thick. The consistency should be creamy and spreadable (not pourable).

Taste and adjust seasonings as needed. Set aside.

Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.

Increase oven heat to 425 degrees F (218 C).

Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).

Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas // amount as original recipe is written // adjust if altering batch size), veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).

Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.

Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.

These Veggie Pizza Roll-Ups combine two of my favorite appetizer ideas into one easy and delicious recipe everyone is going to love.

Veggie Pizza Roll-Ups

(8 ounce) cream cheese (softened)

sour cream

ranch dressing mix

broccoli

cauliflower

carrots

red pepper

(8-inch) flour tortillas

In a medium bowl beat together the cream cheese, sour cream, and ranch dressing mix until smooth.

In a large bowl combine the broccoli, cauliflower, carrots, and red pepper. Mix to combine.

Evenly divide your cream cheese mixture (about 1/3 cup each) onto your six tortillas. Spread into an even layer leaving about a 1/2" boarder clear around the edges.

Sprinkle each tortilla with the vegetable mixture.

Roll up tightly. Then place the rolls onto a plate. Cover with plastic wrap and refrigerate for at least 45-60 minutes. Once chilled, cut into 1/2" slices with a serrated knife.

Add the roll-ups to a dish or platter and you're ready to serve them!

This Veggie Pizza (shaped like a wreath) is a delicious, easy, and beautiful appetizer recipe you'll come to love again and again.

Veggie Pizza Wreath

(8 ounces) cream cheese (softened)

mayonnaise

½ packet ranch dressing powdered mix

assorted vegetables (diced)

cheddar cheese

Begin by preheating your oven to 350 degrees F. Remove crescent rolls from the package. Do not unroll. Cut each roll into eight slices. Arrange in a circle on an ungreased 14-inch round pan.

Bake for 15-20 minutes or until golden brown. Cool on the pan for at least 5 minutes before carefully removing to a serving plate to cool completely.

In a small bowl, beat together the cream cheese, sour cream, mayonnaise, and ranch dressing mix until smooth. Then, spread this mixture over the baked rolls. Top with assorted vegetables and cheese. Chill for an hour in the refrigerator before serving.

Top 13 veggie pizza recipes from across the web

The most viewed veggie pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chopped Salad Pizza

Thin Crust Pesto Pizza With Easy "F...

Best Healthy Pizza Recipe

Supreme Veggie Pizza with Mozzarell...

Cucumber Salad

Butternut Squash Veggie Pizza

Veggie Pizza Roll-Ups

Veggie Pizza Wreath

Chopped Salad Pizza

Green Pizza with Pesto, Feta, Artic...

Veggie Pizza

Creamy Primavera Pasta Salad

Vegetarian Pizza

Top 13 veggie pizza recipes from across the web

The most viewed veggie pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chopped Salad Pizza

Thin Crust Pesto Pizza With Easy "F...

Best Healthy Pizza Recipe

Supreme Veggie Pizza with Mozzarell...

Cucumber Salad

Butternut Squash Veggie Pizza

Veggie Pizza Roll-Ups

Veggie Pizza Wreath

Chopped Salad Pizza

Green Pizza with Pesto, Feta, Artic...

Veggie Pizza

Creamy Primavera Pasta Salad

Vegetarian Pizza

The most viewed veggie pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine