Very Veggie Pizzas
Meatless pizza isn’t a tradeoff when loaded with a variety of Mediterranean vegetables. The zesty no-cook pizza sauce comes together using all pantry ingredients with no chopping. Now it is easier to enjoy homemade pizza more often.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Makes: 2 (12-inch) pizzas
Ingredients
- Sauce:
- 1 can (6 oz.) Take Root Organics® Tomato Paste
- 1/2 cup water
- 2 Tbsp. olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne
- Crust & Toppings:
- Dry cornmeal or polenta for dusting pans
- 2 balls (1 lb. each) refrigerated uncooked pizza dough, at room temperature
- 1 lb. fresh mozzarella cheese, sliced
- 1 jar (12 oz.) Del Monte® Quartered Marinated Artichoke Hearts, drained
- 1 jar (6 oz.) Del Monte® Sliced Mushrooms, drained
- 1 cup from 8 oz. jar Del Monte® Manzanilla Pitted Olives, sliced in half lengthwise
- 2 cups sliced red onion (about 1 medium)
- 4 Tbsp. grated Parmesan cheese
- Red pepper flakes, if desired
- Torn fresh basil leaves
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Directions
- Arrange 2 oven racks to divide the oven into thirds and heat to 450°F. Sprinkle cornmeal on 2 large baking sheets; set aside.
- Combine all sauce ingredients in a small bowl; mix well and set aside for flavors to develop while preparing crust and toppings.
- Shape dough into two 12-inch rounds and place on prepared baking sheets. Prebake crusts 10 to 15 minutes until lightly browned in areas. Remove from oven and top each pizza with half of the sauce and toppings in this order: sauce, mozzarella, artichokes, mushrooms, olives and red onion.
- Bake about 20 minutes, rotating pans halfway through, until crust is golden brown and cheese is melted and browned in areas. Sprinkle each pizza with 2 Tbsp. Parmesan, red pepper flakes and basil before slicing.
TIP: Leave refrigerated dough on counter in oiled bowl up to 2 hours to come to room temperature.
