Recipe Round-Up: Veggie Pizza

When we were living in Arizona we frequented the Rancher's Market (oh how I miss that place...) and would always get LOADS of produce for DIRT CHEAP. And so we decided to try and find a way to use lots of veggies in one meal. This what we came up with.

Now, for the crust I've started buying Fresh & Easy's pre-made whole wheat pizza dough and have also used the store bought pre-cooked thin pizza crusts. But if you need a good white flour pizza dough recipe I've included this one.

ROGERS FAMILY VEGGIE PIZZA
AKA: Yummy Goodness

PIZZA CRUST

(We only used half of this recipe and it covered a whole jelly roll pan- This recipe makes a TON. Like enough for two pizzas and some bread sticks)

2 envelopes dry yeast (2 Tbs.)

2 Tbs. sugar

2/3 c. warm water

1 tsp. salt

2 tsp. sugar

¼ tsp. garlic salt

2 c. cold water

½ tsp. dry oregano

3 Tbs. corn oil

6 ½-7 c. flour (Can use half wheat, half white flour combo)

1. Dissolve yeast in warm water. Stir in 2 tsp. of sugar. Let stand 5 minutes or until doubled in bulk.
2. Beat in half of the cold water, oil, the rest of the sugar, salt, oregano, and about 2 cups of flour. Beat smooth.
3. Slowly add remaining water, then add enough of the remaining flour so that the dough is no longer sticky and can be kneaded in the bowl with floured knuckles. Let stand 15 minutes in a warm place.
4. Cover the bowl with another inverted bowl or let it rise in a plastic bag—just 15 minutes—and in sunshine if possible.
5. Shape the dough to fit a greased or cornmeal dusted jelly-roll pan or cooking stone.
   AT THIS POINT WE COOKED THE DOUGH BY ITSELF TO PRE-COOK THE CRUST FOR ABOUT 10 MINUTES AT A PREHEATED OVEN TO 450.
6. Cover with sauce and toppings as desired, then cook for 18-20 minutes at 450 or until crust is brown and cheese in the center is bubbling.
   

SAUCE
Real Mom Kitchen: White Pizza Sauce
*Only change is I either make my own ranch dressing using light mayo, or use light ranch
(super yummy! It's a creamy Parmesan type of white sauce, we use it all the time!)

TOPPINGS (in order)
Spread white pizza sauce evenly over dough
mozzarella cheese
clean/fresh spinach leaves- cover whole pizza!
sliced yellow & green bell peppers
broccoli florets (cut smaller if needed)
Layer of thinly sliced yellow onion
4-5 artichoke hearts broken up and sprinkled over pizza
1 cooked & chopped chicken breast
(after thawing we cubed it, seasoned with salt, pepper, garlic & Italian seasoning then just cooked it quickly in a pan on the stove in a little olive oil)
Sprinkled a small amount of bacon bits on top (the ones we had were pre-packaged)
Top with a light sprinkling of shredded Parmesan cheese
(not the dry, sprinkle out of the can kind)

Cook for about 20-25 minutes, until all cheese is bubbly and veggies are cooked. The dough will already be pretty much done, so it's merely a matter of heating/melting everything else until it's done.

I know it sounds pretty intensive, but it's SO worth it! Totally delicious, and not a lick of guilt! If you want to go SUPER healthy you could find/use a whole wheat pizza dough recipe. But I just used what recipe we normally have on hand. The other great thing I realized about this meal is that you can do most of the prep ahead of time and just refrigerate until you're ready to assemble. Then it'd be REALLY quick! But it's a great way to get TONS of veggies in a single meal- which as a mom I love, because this is a favorite with our toddler.

Please let me know if you try this recipe! I'm interested to hear other reviews!

Below is the nutritional info, NOT including the crust (since it's all up to you): 

5 Servings

Calories: 401.1

Total Fat: 24.4 g

      Saturated Fat 11.5 g.

      Polyunsaturated Fat 0.7 g

     Monounsaturated Fat 4.8 g

Cholesterol 70.9 mg

Sodium 940.9 mg

Potassium 441.0 mg

Total Carbs. 15.0 g

     Dietary Fiber 2.5 g

     Sugars 2.6 g

Protein 31.6 g

There's LOT of nutritional value (by way of vitamins) because it's so high in veggies, but some to take note of daily nutritional values:

Vitamin A: 58.3% 

Vitamin C: 108.9%

Calcium 74.2%