Veggieness by the Slice

Let’s talk PIZZA! Never let anyone tell you that vegan pizza can’t be delicious. The one featured here is all that and a sprinkle of oregano! Just a forewarning: while this pizza can be easily customized (if you don’t like a veggie just omit or replace it), it’s not the cheapest recipe I’ve made. However, money can be saved by choosing fewer veggies or sale veggies. On the plus side, it’s very simple to make (I used a couple of store bought shortcuts, but homemade crust, pesto, or pizza sauce would be great too!). Leftovers from this recipe can be used for more pizza, or for pastas, sandwiches, and salads. Okay, this is how it’s done.

You’ll need:

1 Pack of Pizza Crust (I HIGHLY recommend Brooklyn Bred Pizza Crust, found in the bakery/deli area at Publix)

Vegan Pesto (There are quite a few brands, to be found at Publix, Sprouts, Whole Foods… just make sure the pesto does not contain milk. Pricey but worth it!)

Jarred or Canned Organic Pizza Sauce (if canned, look for non-BPA lining)

1/2 Onion (Sliced or Chopped)

2 Jalapeno Peppers (Chopped) (Serrano if you want more heat)

1/2 Tomato (Sliced or Chopped)

1/2 Cup of Spinach

1/4 Cup of Mushrooms (Sliced)

1/2 Cup Zucchini or Yellow Squash (Sliced)

1 tbsp Olive Oil (optional)

1 tbsp minced garlic (optional)

1 tsp Oregano

1 tsp Parsley

Salt and Pepper to Taste

Preheat your oven to 425 degrees or to the temp on your pizza crust instructions (I do this while I cut my veggies). Place the crust on a baking sheet. If desired, coat the crust with olive oil and minced garlic before proceeding to the next step. Spread a thin layer of pizza sauce evenly on your crust, followed by a thin layer of pesto sauce. Next, place your veggies on the pizza in the arrangement of your choice. Shake the oregano and parsley evenly on the pizza, followed by salt and pepper. Place the pizza in the oven for 7 minutes, or up to 5 minutes longer if you desire a crispier crust. Remove from oven and let cool for 2 minutes before enjoying.

Wishing You Much Love and Veggieness,

Bri

 

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