Go Back
+ servings

Veggie Pizza

We used pre-made dough, and sauce to keep the recipe simple for the show. The kids had their hands full shaping, rolling the dough, and being Busy Little Chefs. ;-)
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 438kcal
Author: Busy Little Chefs

Ingredients

  • 16 ounce pre-made pizza dough (we used Trader Joe's brand, and makes two 10-12 inch pizza's depending on thickness.)
  • 10 ounce pre-made pizza sauce (we used Trader Joe's brand)
  • 1 cup shredded mozzarella cheese
  • 1/2 large zucchini
  • 3/4 cup medium chopped tri colored bell peppers (we used red, orange, yellow, and green)
  • 1/2 cup chopped broccoli (remove most of the stem, using the florets)
  • 1/4 cup sliced black olives (in can)
  • 1/4 cup grated parmesan cheese (sprinkle this on top after all ingredients are layered onto the pizza dough)

Instructions

PIZZA COOKER 2 (10-12-inch pizzas)

  • Divide the dough in half. One pound of dough makes 2 (10-inch thick crust), or 2 (12 inch thin crust) pizzas. Or make 1 (13-inch medium crust) pizza if you're baking in the oven.
    pizza cooker
  • Measure and chop all the ingredients, and set aside.
    veggie-pizza-veggies
  • If you're using a pizza peal as we did, place half of the dough in the middle of a floured peal shaping your dough into a disk with your hands. ( If you don't have a pizza peal, a baking sheet works as well. Sprinkle flour, or cornmeal under the dough to keep from sticking.)Use a rolling pin to flatten the dough until it is 1/4-inch thick or less. Give the peel a shake as you shape the dough to make sure the dough isn't sticking. 
  • Spoon half of half of the sauce onto the center of the pizza and use the back of the spoon to spread it out to the edges. Spread half of the cheese, half of the toppings, and the parmesan cheese over the top. (Don't add too many veggies as you may end up with a soggy pizza. They retain a lot of water)
  • Slide your pizza (with the cornmeal) onto the baking stone. If it sticks, give it a little shimmy/shake, and it should slide right off.  Bake until the crust is golden-brown and the cheese is melted and browned in spots, 12-15 minutes.
  • Remove form cooker, and let rest and cool for 2 -3 minutes. Transfer to a cutting board, and slice. Make the second pizza with the remaining dough, cheese, and toppings. (If you don't want to cook both, freeze one for a later time. Make the pizza with sauce, cheese, toppings, wrap in plastic wrap then freeze.)

IN THE OVEN 1(13-inch pizza)

  • Preheat oven to 400º F. Adjust the oven rack in the lower-middle part of the oven (if you have a baking stone, place it on the rack) and heat the oven to 400°F or higher. The higher the heat the crunchier the crust.  Let the oven heat for at least 30 minutes.
  • Measure and chop all the ingredients, and set aside.
  • If you're using a pizza peal as we did, place the dough in the middle of a floured peal shaping your dough into a disk with your hands. (If you don't have a pizza peal, a baking sheet also works well. Sprinkle flour, or cornmeal under the dough to keep from sticking.) Use a rolling pin to flatten the dough to the size of the stone in the cooker. Give the peel or baking sheet a shake as you shape the dough to make sure the dough isn't sticking. 
    veggie pizza dough
  • Spoon the sauce onto the center of the pizza and use the back of the spoon to spread it out to the edges. Spread the cheese, the toppings and the parmesan cheese over the top. (Don't add too many veggies as you may end up with a soggy pizza. They retain a lot of water)
  • Slide your pizza (with the cornmeal) onto the baking stone, non-stick pizza pan, or a baking sheet. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 12-15 minutes. Make sure to check the pizza at 8 minutes, as the cheese can brown very quickly
  • Remove form oven, let rest and cool for 2 -3 minutes. Transfer to a cutting board, and slice.  Makes 8 large slices, or 18 thin slices.

Notes

Keep rolling the dough to get it spread out the size you would like. Keep in mind the more spread out the dough is, the thinner the pizza.
Too many veggies can make your pizza soggy.
Cook 8-12 minutes, depending on the thickness of your pizza crust.

Nutrition

Serving: 1g | Calories: 438kcal | Carbohydrates: 62g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1601mg | Potassium: 456mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1610IU | Vitamin C: 58mg | Calcium: 236mg | Iron: 4.3mg