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Garden Pizza

Garden Pizza recipe image
This Garden Pizza transforms a simple Boboli crust into a hearty, healthy meal bursting with fresh flavors. Thinly sliced zucchini, tender broccoli florets, and crisp snap peas are saut&# 195;©ed with red onion until just tender-crisp, preserving their natural sweetness and vibrant colors. The medley is seasoned with aromatic thyme and black pepper, then piled high onto the crunchy shell. A generous sprinkling of grated Parmesan cheese adds a salty, savory finish that melts perfectly under the broiler. Ideal for a fast weeknight dinner or a light lunch, this vegetarian dish proves that pizza can be both satisfying and nutritious. ItâÂÂs a fantastic way to use up garden-fresh vegetables for a meal that feels indulgent yet wholesome.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 729.7
Dietary: Gluten-free, Vegetarian
Description
This Garden Pizza transforms a simple Boboli crust into a hearty, healthy meal bursting with fresh flavors. Thinly sliced zucchini, tender broccoli florets, and crisp snap peas are saut&# 195;©ed with red onion until just tender-crisp, preserving their natural sweetness and vibrant colors. The medley is seasoned with aromatic thyme and black pepper, then piled high onto the crunchy shell. A generous sprinkling of grated Parmesan cheese adds a salty, savory finish that melts perfectly under the broiler. Ideal for a fast weeknight dinner or a light lunch, this vegetarian dish proves that pizza can be both satisfying and nutritious. ItâÂÂs a fantastic way to use up garden-fresh vegetables for a meal that feels indulgent yet wholesome.
Ingredients
  • 1 Boboli crust (4-6 inch)
  • 2 tablespoon Margarine or butter
  • 1 Zucchini, sliced very thin
  • 1 small Red onion, chopped
  • 1 small Stalk Broccoli, chopped into small florets
  • 4 ounce Chinese pea pods (snap peas)
  • 1 Sweet Red pepper, diced
  • 1 Yellow Pepper, diced
  • 1 1/2 teaspoon Thyme
  • to taste Black pepper
  • 1 ounce Parmesan cheese, grated
Directions
  1. 1
    Preheat oven to 450ðF (230ðC).
  2. 2
    In a large skillet, melt margarine or butter over medium-high heat.
  3. 3
    Add the sliced zucchini, chopped red onion, and broccoli florets. Sauté for 3-4 minutes until slightly tender but still crisp.
  4. 4
    Stir in the Chinese pea pods and cook for another 2 minutes.
  5. 5
    Add the diced red and yellow peppers, thyme, and black pepper. Stir and cook for 1 more minute until peppers are just softened.
  6. 6
    Spoon the vegetable mixture evenly onto the Boboli crust.
  7. 7
    Sprinkle grated Parmesan cheese over the vegetables.
  8. 8
    Bake for 5-7 minutes, or until the cheese is melted and bubbly and the crust is heated through.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 729.7kcal
% Daily Value *
Total Fat 56.3g87%
Saturated Fat 11.8g60%
Cholesterol 0.0mg0%
Sodium 494.6mg21%
Total Carbohydrate 43.1g15%
Dietary Fiber 14.5g58%
Sugars 12.7g
Protein 30.2g61%

* 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

For best results, slice the zucchini thinly to ensure it cooks quickly and evenly with the other vegetables.

You can substitute the Boboli crust with a gluten-free pizza crust or a cauliflower crust for a lower-carb option.

Feel free to add other vegetables like mushrooms, spinach, or cherry tomatoes based on your preference.

If you prefer a creamier texture, stir a tablespoon of cream cheese into the vegetable mixture before topping the crust.

Keywords: garden pizza, boboli crust, vegetable pizza, zucchini, broccoli, snap peas, red onion, bell peppers, thyme, parmesan, quick dinner, vegetarian main, healthy pizza, sautéed vegetables, italian style, crustless pizza, easy recipe, weeknight meal, low carb, gluten free option
Read it online: https://www.chefs-mate.com/recipe/garden-pizza/