Description
A vibrant and delicious veggie pizza featuring a whole wheat crust topped with flavorful Romesco sauce, fresh zucchini, mushrooms, Kalamata olives, artichoke hearts, creamy ricotta, tangy pickled red onions, peppery arugula, and a finishing touch of shaved Parmesan cheese. This homemade pizza offers a perfect balance of textures and Mediterranean-inspired flavors, baked to golden perfection.
Ingredients
Pizza Dough & Base
- 1 whole wheat pizza dough
- Extra virgin olive oil (for brushing and drizzling)
- 1 cup Romesco Sauce
Vegetable Toppings
- 1/2 cup zucchini, sliced into rounds
- 1/2 cup mushrooms, thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup jarred artichoke hearts, halved
Dairy & Garnishes
- 1 cup (227g) ricotta cheese
- 1/4 cup pickled red onions
- 3 cups (70g) arugula
- Parmesan cheese, freshly shaved, for garnish
Instructions
- Preheat the oven: Preheat your oven to 500°F (260°C). If using a pizza peel, place a pizza stone on a rack in the oven to preheat thoroughly, ensuring a crisp crust.
- Prepare the surface: To prevent sticking, line your pizza peel with parchment paper and lightly dust with flour. Alternatively, coat a baking sheet or large cast iron skillet with a thin layer of olive oil.
- Stretch the dough: Place the dough on your chosen surface and stretch it into a 12 to 14-inch diameter circle using the palms of your hands. Press outward from the center, leaving the edges slightly thicker to form the crust. You may divide the dough in half if you prefer two smaller pizzas.
- Add the toppings: Lightly brush the stretched dough with olive oil. Spread the Romesco sauce evenly over the dough with the back of a spoon, leaving a 1-inch border around the edges. Distribute zucchini, mushrooms, Kalamata olives, and artichoke hearts evenly over the sauce. Spoon dollops of ricotta cheese on top.
- Bake the pizza: Reduce oven temperature to 450°F (232°C). If using a pizza peel, carefully transfer the pizza from the peel onto the heated pizza stone and bake for 16 to 18 minutes until the crust is golden and toppings are cooked. If baking on a cast iron skillet or baking sheet, place it in the oven and bake for 20 to 25 minutes.
- Finish the pizza: Transfer the baked pizza to a cutting board or platter. Sprinkle pickled red onions on top, add arugula, drizzle lightly with extra virgin olive oil, and finish with freshly shaved Parmesan cheese.
- Serve: Slice the pizza and serve immediately while hot and fresh.
Notes
- Preheating the pizza stone is essential for a crisp crust.
- You can substitute the whole wheat dough with any preferred pizza dough.
- Adjust toppings to your taste or based on available vegetables.
- Pickled red onions add a bright, tangy contrast but can be omitted if unavailable.
- For a thinner crust, roll the dough out more evenly and thinner before adding toppings.
- Use parchment paper on a pizza peel for easier transfer.
- Leftover pizza can be reheated in a skillet or oven to retain crispness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Mediterranean
