Sautéed Veggie Pizza
INGREDIENTS
2 packages fresh pizza dough (I like Trader Joe’s Garlic and Herb pizza dough for this recipe)
Flour*
Olive oil*
1 large zucchini, cut into small chunks
Small package of mushrooms (I like shitake or portabella for this recipe) red onion, finely diced
Kosher salt* and freshly ground black pepper*
Garlic powder*
1 package sundried tomatoes
1 container fresh pizza sauce (Trader Joe’s has a yummy one, right next to the pizza dough)
1 small can sliced black olives
16 oz. fresh mozzarella cheese, sliced into thick rounds
Dried oregano*
Red Pepper Flakes*
4-6 oz. fresh arugula
1/8 cup freshly squeezed lemon juice*
DIRECTIONS
Lightly flour a baking sheet. Take pizza dough out of the package and let it rest on the floured baking sheet (one for each dough) for 20-30 minutes at room temperature. Preheat the oven to 450 degrees.
Drizzle a bit of olive oil in a skillet over medium-high heat. Add the zucchini, mushrooms and red onion. Season with a bit of salt, freshly ground black pepper and garlic powder. Sautee until the veggies are softened. Add the sundried tomatoes and toss together. Turn the heat off.
Drizzle the pizza doughs with a small amount of olive oil and use your fingers to press the dough into a rectangular shape. Spread half the container of pizza sauce on each dough. Top one pizza with the saut.ed veggies, black olives, mozzarella cheese and a sprinkling of dried oregano and red pepper flakes. Top the other pizza with just mozzarella cheese. Bake pizzas at 450 degrees for 15-20 minutes. Keep an eye on the pizzas as the thickness of the crust may vary, depending on how thin you stretched the dough. Some pizzas may be done in closer to 10-15 minutes.
Meanwhile, for the vinaigrette, whisk together a . cup of olive oil, the lemon juice, . tsp. salt, and . tsp. pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place the arugula on top of the veggie pizza. Serve immediately. Enjoy!
***Note – feel free to substitute any veggies you like or have on hand/need to use up. Also, feel free to add meat, if you like (thin strips of salami, pepperoni, prosciutto, etc.). Lastly, if your family likes the veggie version, feel free to make both pizzas this way, just be sure to double the veggie and arugula portions.
WINE PAIRING
Sauvignon Blanc, Pinot Grigio
KID VERSION
If your kids like the veggie version of the pizza, great! Otherwise, the plain cheese version is there for them. I serve raw veggies (like carrots and cucumbers) on the side with the plain cheese pizza.
