So, I cannot take all the credit for this pizza. I was browsing through a fellow OSU grad’s blog the other day (Hummusapien), looking for a little inspiration, and stumbled across a pizza post (looks like I’m not the only foodie/health nut that has a cheesy craving every now and then!). Although I may not prepare mine exactly like hers, I think mine came out pretty darn good…. and not to mention picture perfect!
Pizza doesn’t have to be the greasy, gooey, calorie-packed take-out food that we make it. First step is taking the time to make it at home; second is finding good quality, fresh ingredients that will pack your pizza with flavor, body-nourishing nutrients, and a pop of color. Pack on those veggies!
Most of my ingredients for this pizza came from Whole Foods. Whole Foods is somewhere that I can go when I’m bored on a Saturday afternoon and let my mind wander in food heaven while sampling some tastey homemade and/or local treats. Really, sometimes I will look at my watch and wonder where the time when and hour….or two……later.
The base of this pizza is a whole wheat crust that I found near the prepared foods section of the store near the salads, wraps, bagged soups and other pre-packaged healthy quick-meal options. The pizza is covered in a blend of veggies, local cheeses, and spices and was topped off with (not pictured) a little fresh, organic hummus. Let your imagination run wild when it comes to making your own pizzas at home; a little cheese and veggies never hurt nobody 😉
Roasted Summer Vegetable Pizza:
- 1 prepared whole wheat pizza crust
- ~1-2 Tbsp canola oil
- 1 medium-sized zucchini, sliced into about 1/2 in circles, then cut in half
- 1/3 cup frozen or fresh corn (you may use yellow, white, or sweet)
- 1/4 medium red onion, sliced
- 3/4 cup whole-milk shredded mozzarella cheese
- 1/3 cup fresh feta cheese
- Seasonings: garlic powder, paprika, black pepper, red pepper flakes
Pre-heat your oven to 350 degrees.
If you are using frozen corn, thaw first, if using fresh there is no need to prep. Toss your zucchini, corn, and sliced onion in about 1-2 Tbsp canola oil, black pepper, paprika, and garlic powder (use as much as you like, or you may switch up the seasonings). Roast your veggies in the oven for about 15 minutes or until they are slightly brown and caramelized. Once your veggies have cooked, top your pizza crust with the veggies and 2 different types of cheese. Top with a little extra garlic powder and a pinch of red pepper flake.
*FYI: Red pepper flakes pack a BIG kick in a very little amount, so unless you want your mouth on fire, I caution you from using to much!
Bake your pizza in the oven for ~15 minutes or until the bottom and edges of your crust are a golden brown and have nice, crispy feel. Allow your pizza 5-10 minutes to cool before slicing and digging in! Again, I topped mine with a little fresh hummus, but you can omit that if you’d like. Enjoy!