Mediterranean Vegetable Pizza

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Servings: 8 Difficulty: Advanced
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Roasted vegetable-topped pizza on a hearty whole wheat bran crust.
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This rustic Mediterranean vegetable pizza features a chewy, nutritious crust made with bread flour and wheat bran. The real star is the topping: deeply caramelized onions, tender zucchini, sweet roasted tomatoes, and pungent garlic, all baked until soft and flavorful. Finished with fresh basil and dried herbs, it offers a vibrant mix of earthy and aromatic notes. It’s a satisfying, plant-based main that feels indulgent yet wholesome. Perfect for a cozy weeknight dinner or a casual weekend gathering, this dish brings restaurant-quality flavor to your home kitchen using simple, accessible ingredients.

Mediterranean Vegetable Pizza recipe image
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Mediterranean Vegetable Pizza

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 512.2

Description

This rustic Mediterranean vegetable pizza features a chewy, nutritious crust made with bread flour and wheat bran. The real star is the topping: deeply caramelized onions, tender zucchini, sweet roasted tomatoes, and pungent garlic, all baked until soft and flavorful. Finished with fresh basil and dried herbs, it offers a vibrant mix of earthy and aromatic notes. It&# 226;ÂÂs a satisfying, plant-based main that feels indulgent yet wholesome. Perfect for a cozy weeknight dinner or a casual weekend gathering, this dish brings restaurant-quality flavor to your home kitchen using simple, accessible ingredients.

Ingredients

Directions

  1. Combine the yeast, flour, bran, salt, and water in a bread machine according to manufacturer's directions and run the dough cycle.
  2. Preheat the oven to 450 degrees F (230 degrees C).
  3. Place whole onions (in skins), zucchini, tomato, and garlic cloves (in skins) on a nonstick baking sheet.
  4. Bake the tomato and garlic for 20 minutes, and the onions and zucchini for 40 minutes until tender.
  5. Let the roasted vegetables cool, then peel and coarsely chop them.
  6. Remove the dough from the bread machine and divide it in half.
  7. On a floured surface, roll each piece of dough into a 10-inch round.
  8. Sprinkle cornmeal on two nonstick baking sheets or pizza pans and place the dough rounds on top.
  9. Prick the dough all over with a fork and bake for 15 minutes.
  10. Top the partially baked crusts with the chopped roasted vegetables.
  11. Return to the oven and bake for 5 minutes longer.
  12. Remove from oven and sprinkle with fresh basil, dried oregano, and thyme.
  13. Serve hot or at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 512.2kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 1.2g6%
Cholesterol 5.2mg2%
Sodium 3718.1mg155%
Total Carbohydrate 103.7g35%
Dietary Fiber 4.5g18%
Sugars 0.4g
Protein 19.4g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mediterranean, vegetable, pizza, vegan, roasted, onions, zucchini, garlic, tomato, herbs, basil, oregano, thyme, whole wheat, bran, crust, dinner, plant-based, rustic, homemade, baking
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