If you’re anything like me, a pizza craving hits you every 48 hours. It’s a food group of its own in many people’s diets, and who can blame them? That greasy cheesy goodness is totally defensible as an unfailing source of happiness—but why not make it a source for a couple of nutrients too?
This homemade veggie pizza is delicious but also really healthy, and it can be on your countertop in just 60 minutes. Feta gives you that cheesy kick without the fatty grease of processed cheese, and you can swap out these veggies for your own favourites. Asparagus, cherry tomatoes and zucchini work really well too.
What You’ll Need:
-Pre-made uncooked pizza dough, from a bakery or grocery store
-Handful of flour, for rolling
-1 can crushed tomatoes
-1 tbsp crushed garlic
-1 tsp dried oregano or basil (optional)
-4-5 leaves kale, torn into smaller pieces
-Bunch of broccoli, cut into florets
-6-8 white mushrooms, sliced
-1 pepper, sliced
-3/4 cup feta cheese, cubed
-Salt and pepper, to taste
Pre-heat your oven to 350 degrees.
Heat a dash of olive oil in a medium-sized pot and add the garlic paste. When it turns golden, add in all of the crushed tomatoes and stir. Throw in the dried herbs and wait until the sauce bubbles, then turn the heat down to low.
Sprinkle some flour over your store-bought pizza dough and roll it out. If you don’t have a rolling pin, a wine bottle will do! The dough is very elastic, so it will shrink back every time you roll. Feel free to stretch it out with your hands to get it shaped for your lightly oiled cookie pan.
Spread the tomato sauce over your dough with the back of a spoon. Make sure you get it all the way to the edges! Top with pieces of kale, broccoli, mushrooms, peppers and feta cheese. Sprinkle lightly with salt and pepper.
Bake the pizza in your pre-heated oven for 30 minutes, or until the cheese is melted and the crust is golden-brown around the edges. Cut into squares and serve warm.