This entire week I have been going up and down and my to-do list hasn’t been getting any shorter, just longer and longer. November is always a bit difficult because it’s the before-last month of the year and expectations are high, resolution lists get more real and responsibilities start to pile up. One very good remedy to treat all these November-ish symptoms is a good treat yourself night. And what’s better than an easy primavera veggie pizza to be the star of the night?
Easy primavera veggie pizza: The ingredients
Tons of veggies, that’s the key to make this pizza so good. I used eggplant, zucchini, red onion, yellow and red bell pepper, mushrooms and cherry tomatoes. Cheese wise, I used grated mozzarella and normal mozzarella. I made a tomato-based pizza and in terms of seasoning I used the classic oregano & salt.
Make it vegan: if you want to make this pizza vegan, you can either opt out of the cheese or use some vegan alternatives. What makes this primavera veggie pizza great isn’t the cheese but the veggies.
I’d say this is a pretty easy recipe and the only thing that takes time is prepping all the ingredients before putting it all together. I had my own pizza in under 40 minutes (and that’s sometimes less time than most delivery services, plus it’s zero waste).
You want to cook all the veggies a bit before putting it into the oven. They will finish cooking in the oven and that way you are sure that they will have a baked flavor from the oven but also a sauteed one from the pan. Cook each vegetable separately, for around 3-5 minutes and then set aside for the assembling of the pizza.
When all the ingredients are ready, lay out the pizza dough in an oven tray and start assembling. Add the tomato paste and spread it well, then cover with cheese (skip the cheese step if vegan, or add your vegan cheese!).
Then you can start adding your vegetables (cooked a bit before). I added them in a certain order and not all at the same time to make sure they are spread equally. I started with the onions, then eggplant, zucchini, red and yellow pepper, mushrooms and tomatoes. Add a bit of oregano for extra flavor.
Once you have done all of this, you can just put it in the oven and forget about it as per the packaging instructions. I cooked mine at 200ºC for 20 minutes and the result was a crunchy yet quite juicy (tomatoes and all the veggies) and overall delicious pizza material.
Primavera veggie pizza: The result
I am always disappointed in vegetable-based pizzas whenever I order them, so I decided to take things into my own hands and make my own version in under 40 minutes. This was vvvv good!
I wanted to try making the most “basic” veggie pizza out there, which is the one restaurants offer all the time and ridiculously fail at it (Is it that hard to pre-cook the veggies before putting them in the pizza?). I’m happy that the pizza wasn’t soggy (at all!) and that all the veggies flavors got to know each other enough to make a delicious and perfect meal for a treat yourself night.
I’d say this pizza is for two people and I think that would be the recommended serving, but I rarely share my pizzas. After all, pizza is one of my four major food groups.
What is your favorite type of pizza? Are you more into funky flavors, trying different styles? Are you more of a classic-pizza type or a calzone-type? (I am more of the latter, but they are hard to make at home!) Tell me all in the comment section!
Super veggie intense pizza
- 1/2 red onion sliced
- 1/4 Eggplant thin slices
- 1/2 zucchini thin slices
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1/4 cup mushrooms thin slices
- 1/4 cup cherry tomatoes cut in half
- 1 pack pizza dough You can use whatever brand you like, I like "traditional doughs"
- 4 tbsp tomato sauce
- 1 cup mozzarella cheese Grated
- 75 grams italian mozzarella in slices
- Salt and oregano to taste
- Preheat the oven according to packaging instructions of your pizza dough. I pre-heated mine at 200ºC
- Preheat a pan with the olive oil and once it's hot, add the onion.
- Cook for 2-3 minutes. Set aside
- Cook eggplant for 5 minutes, being careful not to burn it. Set aside
- Cook zucchini for 3 minutes, being careful not to burn it. Set aside
- Cook bell peppers (red and yellow) for 4 minutes, being careful not to burn them. Set aside.
- Cook mushrooms for 3 minutes, being careful not to burn them. Set aside
- Cook the cherry tomatoes just for 2 minutes, being careful not to burn them. Set aside.
- Now, we can start preparing the pizza.
- Lay the pizza dough on top of an oven tray and add the tomato sauce. Spread well.
- Cover with mozzarella cheese.
- Add the vegetables in the cooking order: onion, eggplant, zuchinni, bell peppers, mushrooms and tomatoes.
- Cover with the mozzarella slices and a bit more of mozzarella cheese if you want.
- Add a bit of salt and oregano.
- Place in the oven and cook as per packaging instructions. I cooked mine for 20 minutes.
- Serve and enjoy!
Did you make this recipe?
Tag @tofu_cado on Instagram and hashtag it #tofucado and tell me all about it!
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