Garden Veggie Pizza

Disclosure:  I’m partnering with OXO to bring you today’s recipe. I received this product for review, all opinions are my own. Thank you for helping me work with brands I love!

This garden veggie pizza has a thick and creamy garlic white sauce, garden fresh vegetables and lots of cheese! Meatless pizza has never tasted this good!

Garden Veggie Pizza | lifemadesimplebakes.com

It’s no secret that we love pizza! If it were up to my husband, we’d have it at least 4 times a week! I’m always trying to switch up the toppings. Some of our past favs have been: classic pepperoni, buffalo chicken, spinach artichoke, and hawaiian bbq. This pizza however, is a little different… it’s meatless. GASP! I know, I didn’t think it’d ever make the cut, but you know what, it’s a favorite of mine! It reminds me of a pizza my family ordered when I was a kid, and I loved it back then too! It’s got a nice crisp crust, a creamy garlic white sauce, tender veggies and a blend of three kinds of cheese- YUM!!

Garden Veggie Pizza | lifemadesimplebakes.com

As far as the dough goes, you can use store bought OR homemade. I have two favorite dough recipes, one is a one hour version, the other is a 24 hour version. Both are delicious, but yield slightly different results. The 1 hour produces a more “American” style crust, and the 24 hour ferments and produces a bubbly “Italian” style crust. Again, totally up to you!

Garden Veggie Pizza | lifemadesimplebakes.com

Now onto the cheese. I used a blend of mozzarella, monterey jack and parmesan. For the block cheese & the squash, I used OXO’s Complete Grate & Slice Set to grate and slice. It includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring. The julienne blade is fixed, however it was perfect, the squash was nice and thin and didn’t require any steaming or pre-cooking.

Garden Veggie Pizza | lifemadesimplebakes.com

Rolling out the dough, I pre-baked it on my new Non-Stick Pro Pizza Pan (the micro-textured pattern helps improve airflow for even baking). After about 5 minutes in the oven at 500 degrees, I removed it, spread the sauce over top, cheese and toppings, and then tossed it back in until the veggies were tender and the crust was nice and crisp, about 12 minutes.

Garden Veggie Pizza | lifemadesimplebakes.com

After letting the pizza rest, I cut into it with my non-stick safe wheel and served it up. All I can say is that this may be the most flavorful, veggie-packed pizza you’ll ever eat! It’s not your traditional bell pepper, olive and mushroom combo, instead it’s loaded with garden-fresh veggies! Give this one a try, I think you’ll really like it!!

Garden Veggie Pizza

This garden veggie pizza has a thick and creamy garlic white sauce, garden fresh vegetables and lots of cheese! Meatless pizza has never tasted this good!

Ingredients:

  • 1 ball pizza dough (store bough or homemade*)

For the sauce:

  • 2 tbsp. butter
  • 2 cloves minced garlic
  • 2 tbsp. all-purpose flour
  • 3/4 c. whole milk
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. kosher sea salt
  • 1/8 tsp. ground black pepper
  • 1/3 c. parmesan cheese

For the toppings:

  • 3/4 c. shredded mozzarella cheese
  • 1/2 c. shredded monterey jack cheese
  • 1/2 c. chopped fresh spinach
  • 1/4 c. drained and diced marinated artichokes
  • 1/2 yellow squash, thinly sliced
  • 1/2 zucchini, thinly sliced
  • 3 tbsp. diced red onion
  • 2 tbsp. sliced green onion
  • 1/4 tsp. oregano
  • 1/4 tsp. red pepper flakes
  • 1/8 tsp. kosher sea salt
  • 1/8 tsp. ground black pepper
  • 2 tbsp. parmesan cheese

Directions:

  1. Preheat oven to 500 degrees.
  2. To make sauce, in a small saucepan set over medium heat, melt butter. Add minced garlic, stir and cook for 1 minute. Add flour, cook for 1 minute. Add milk and whisk continuously until a smooth. As the mixture thickens, season with salt, pepper and Italian seasoning. Simmer for 5 minutes, then reduce from heat and add the parmesan. Let cool for 15 minutes before using.
  3. Roll out the dough into a 16″ circle. Place on the pizza pan, then fold the overhanging dough over to form the crust. Press the edge to seal. Brush with olive oil, then bake for 5 minutes. Remove from the oven.
  4. Spread the sauce over the pizza peel, then top with spinach, artichokes, mozzarella cheese and monterey jack cheese. Add the zucchini, yellow squash, red onion, diced tomato, green onion, oregano, red pepper, salt & pepper.
  5. Bake for 10-12 minutes. Remove, and sprinkle with parmesan cheese, allow to cool for 8 minutes before slicing and serving.

*My favorite “quick” dough recipe is here.

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