By Todd Barron @ FoodieCuisine.com
- Homemeade Veggie Pizza
I love pizza but the trick is making one which is not bad for the waistline. The other night I created a vegetarian pizza, substituting flavor for fat, and it tasted wonderful.
Both my wife and I thoroughly enjoyed it and I hope you do too.
Cooking the Ingredients
Wash and slice the yellow onions. Cut the slices in quarters. Heat your griddle to 400 degrees, add 1 Teaspoon of butter and 1 Teaspoon of olive oil, and then add the sliced onions. Sprinkle with salt and pepper. Cook down, stirring to prevent scorching, for about 15 minutes. You want them to brown, but not burn. While you are cooking the onions, continue on to the other steps below.
Slice the sun-dried tomatoes and chiffonade the basil. Wash and slice the tomato.
Wash and slice the mushrooms. Heat a skillet to 400 degrees, add 1 Teaspoon of butter and 1 Teaspoon of olive oil, and then mushrooms. Sprinkle the oregano over the top and season with salt and pepper. Stir as needed and let cook down for 15 minutes. Remove from the heat and drain. You can proceed to the following steps while you wait for the mushrooms to cook down.
Spread the pizza crust on a round cookie sheet (or square if you do not have a round one.) Preheat your oven according to the directions and pre-bake the crust for 14 minutes. It will tell you to only prebake for 5 or so, but you need to make it crispy in order to hold up to the ingredients. Remove from the oven and let sit.
Back to the onions…the goal here is to caramelize them. Once they are translucent, and browned over 50% of the onions, add the red wine vinegar and stir. The oil and butter will pop; therefore, be careful during this step. Continue to cook them down for 5 minutes. Once they are caramelized, remove from the heat and put in a food processor with the blade attachment.
Blend the onions in the food processor for 1 minute until smooth. If you do not have a food processor, you can use a blender. Just be sure and blend all of the onions.
Combining the Ingredients
- Spread the onion mixture across the entire crust. This is the foundation so do not be stingy with it.
- Add the sliced tomatoes.
- Crumble the cheese across the top. It will not cover the pizza completely.
- Add the mushrooms.
- Add the garlic.
- Add the sun-dried tomatoes.
- Drizzle one tablespoon of olive oil over the pizza.
- Add half of the basil.
Cooking the Pizza
Bake the pizza at 425 degrees for about 20 minutes, or until the crust is browned. Your oven time will vary so be sure and watch the dish while it cooks. The trick will be to have a firm crust without burning it. It will be tricky but worth the result. Let it rest for 5 minutes before serving.
Enjoy!
This tasty veggie pizza is loaded with flavor but light on the calories. it's very hearty so don't be discouraged by the lack of meat.
Ingredients
- 1 Rolled pre-made thin pizza crust (found in refrigerated section by biscuits)
- 2 Large yellow onions
- 8 Ounces baby bella mushrooms
- 1 Large fresh tomato
- 4 Ounces roasted garlic (found in the salad bar or olive bar)
- 2 Ounces sun-dried tomatoes (found in the salad bar or olive bar)
- 4 Ounces French goat feta cheese
- 1 Teaspoon dried oregano
- 6 Large leaves fresh basil
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- Salt and pepper to taste
- 2 Teaspoon butter
Instructions
- Wash and slice the yellow onions.
- Cut the slices in quarters.
- Heat your griddle to 400 degrees
- Add 1 Teaspoon of butter and 1 Teaspoon of olive oil
- Add the sliced onions.
- Sprinkle with salt and pepper.
- Cook down, stirring to prevent scorching, for about 15 minutes. You want them to brown, but not burn.
- Slice the sun-dried tomatoes
- Chiffonade the basil.
- Wash and slice the tomato.
- Wash and slice the mushrooms.
- Heat a skillet to 400 degrees
- Add 1 Teaspoon of butter and 1 Teaspoon of olive oil
- Add the mushrooms.
- Sprinkle the oregano over the top and season with salt and pepper.
- Stir as needed and let cook down for 15 minutes.
- Remove from the heat and drain.
- Spread the pizza crust on a round cookie sheet (or square if you do not have a round one.)
- Preheat your oven according to the directions and pre-bake the crust for 14 minutes. It will tell you to only prebake for 5 or so, but you need to make it crispy in order to hold up to the ingredients.
- Remove from the oven and let sit.
- Back to the onions...the goal here is to caramelize them.
- Once they are translucent, and browned over 50% of the onions, add the red wine vinegar and stir. The oil and butter will pop; therefore, be careful during this step.
- Continue to cook them down for 5 minutes.
- Once they are caramelized, remove from the heat and put in a food processor with the blade attachment.
- Blend the onions in the food processor for 1 minute until smooth. If you do not have a food processor, you can use a blender.
- Spread the onion mixture across the entire crust. This is the foundation so do not be stingy with it.
- Add the sliced tomatoes.
- Crumble the cheese across the top. It will not cover the pizza completely.
- Add the mushrooms.
- Add the garlic.
- Add the sun-dried tomatoes.
- Drizzle one tablespoon of olive oil over the pizza.
- Add half of the basil.
- Bake the pizza at 425 degrees for about 20 minutes, or until the crust is browned.
- Your oven time will vary so be sure and watch the dish while it cooks. The trick will be to have a firm crust without burning it. It will be tricky but worth the result.
- Let it rest for 5 minutes before serving.
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