This vegetarian paradise pizza is a celebration of fresh garden produce, featuring a medley of roasted eggplant, zucchini, yellow squash, and broccoli. The vegetables are sauted to bring out their natural sweetness and tender texture before being layered over a crisp crust with rich marinara sauce and melted fresh mozzarella. The addition of red onion and fresh basil provides a bright, aromatic finish that balances the savory cheese. Its a perfect choice for a hearty weeknight dinner or a casual weekend gathering. Easy to assemble with pantry staples, this recipe offers a flexible way to use up seasonal vegetables while delivering a comforting, homemade taste that the whole family will love.
Vegetarian Padadise Pizza
Description
This vegetarian paradise pizza is a celebration of fresh garden produce, featuring a medley of roasted eggplant, zucchini, yellow squash, and broccoli. The vegetables are sauted to bring out their natural sweetness and tender texture before being layered over a crisp crust with rich marinara sauce and melted fresh mozzarella. The addition of red onion and fresh basil provides a bright, aromatic finish that balances the savory cheese. Its a perfect choice for a hearty weeknight dinner or a casual weekend gathering. Easy to assemble with pantry staples, this recipe offers a flexible way to use up seasonal vegetables while delivering a comforting, homemade taste that the whole family will love.Ingredients
Directions
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Preheat oven to 450F (232C).
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Cook broccoli in boiling salted water for 2 minutes; drain well and set aside.
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Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
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Add diced eggplant and cook for 10 to 12 minutes until tender and lightly browned.
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Add yellow squash, zucchini, red onion, remaining salt, basil, and pepper to the skillet.
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Cook, stirring occasionally, until vegetables are tender and golden, about 8 minutes.
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Spread marinara sauce evenly over the pizza crust.
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Top with 1 cup of diced mozzarella, then spread the sauted vegetables evenly over the cheese.
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Sprinkle the remaining 1 cup of mozzarella and diced plum tomatoes over the top.
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Bake for 10 minutes, or until the cheese is melted and bubbly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180.4kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 30.3mg2%
- Total Carbohydrate 18.0g6%
- Dietary Fiber 5.5g22%
- Sugars 8.2g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Drain any excess liquid from the sauted vegetables before adding them to the pizza to prevent a soggy crust.
For a crispier crust, you can pre-bake the pizza dough for 5 minutes before adding toppings.
Feel free to substitute other seasonal vegetables like bell peppers or spinach.
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F for 10 minutes to restore crispiness.
