Salad Bar Pizza
Submitted by Tamala
Salad bar pizza is a vegetable-loaded deep-dish pie on whole wheat crust with broccoli, cauliflower, peppers, carrots, and red onion under mozzarella and Parmesan. Vegetarian, lower calorie.
YIELD
8 servingsPREP
25 minCOOK
25 minREADY
50 minSalad bar pizza earns its name honestly. This is a vegetable-forward vegetarian pie built on a deep-dish whole wheat crust with a mix of raw vegetable confetti you could pull straight off any grocery salad bar: broccoli buds, cauliflower florets, red and yellow bell pepper, red onion, and julienned carrots. What makes it work is the pre-cook. Those vegetables get a five-minute steam-sauté with olive oil, water, and garlic before they ever touch the crust.
That one step is the difference between a soggy pizza and a great one. Raw vegetables throw off water as they bake and turn the crust limp. A quick par-cook evaporates the surface moisture and concentrates flavor. Tomato sauce goes on the shell, the softened vegetables scatter evenly, dried basil and oregano rain down, and mozzarella plus a snowy layer of Parmesan seal the top. The bottom shelf of the oven at 425°F (218°C) crisps the crust properly.
Pro Tips
- Cut the vegetables into uniform small pieces. Mixed sizes mean some pieces burn while others stay raw.
- Drain the par-cooked vegetables in a colander if any water remains. A dry topping protects the crust.
- Bake on the bottom shelf as directed. This browns the underside of the crust before the cheese over-browns up top.
- Add tender herbs like fresh basil after baking. Dried work during the bake; fresh go on top after for aroma.
Variations
- Pesto base: Swap the tomato sauce for basil pesto for a brighter, herb-forward pizza.
- Add protein: Scatter crumbled feta or cooked white beans across the vegetables before the mozzarella.
- Spicy: Finish with a drizzle of chili oil or a shake of red pepper flakes.
Ingredients
freshly chopped, (broccoli buds, cauliflower florets, red and yellow bell pepper , red onion, julienne carrots)
Directions
Preheat oven to 425 degrees F.
Have crusts ready to fill.
Combine the vegetables with the oil, water, and garlic in a non-stick skillet over medium-low heat.
Cook, uncovered, stirring occasionally, until water evaporates, about 5 minutes.
Spoon tomato sauce over crusts.
Arrange vegetables evenly over sauce.
Season to taste with salt and pepper and sprinkle with herbs.
Top with the cheeses.
Bake on bottom shelf of oven for 20 to 25 minutes.
Makes two 9-inch deep-dish pizzas.
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