Veg Pizza

veg pizza

This isn’t the prettiest picture in the world…at all…but it was so tasty I couldn’t even believe it. I was inspired by a recent veg pizza lunch with a friend and also by Dizzle’s purchase of a yummy red wine that was screaming for pizza.

The veg, all but the potato, could be thrown on raw and probably be just as good at the end. This day I wanted sweet smoky roasty goodness, and I’ll definitely repeat. The amount of veg depends on preference. We like a loaded pizza, so I piled it on. I can see how some might just prefer a single layer of toppings, so much less veg could suffice.

I’m really happy with the random trial of tofu & walnuts. Worked like a charm. I wouldn’t dare compare it to sausage, but it did add a nice tasty texture.

I also have a new marinara method I’ve been using. I think it was probably inspired by recent chutneys. I’ve been slow cooking the tomatoes and garlic to get kind of a roasted flavor. Then everything is blended at the end with olive oil and a tiny splash of red wine. OH YES.

I’m making this again tonight, so maybe I’ll get some nicer photos!

Veg Pizza
Serves: 3-4
  • ½ any dough recipe formed into pizza circle (tomato)
  • marinara
  • 1 small potato sliced very thin
  • 1 red onion sliced thin
  • ½ color pepper sliced or diced
  • 1 serving marinated tofu, uncooked
  • ¼ cup walnuts
  • olive oil
  • spinach
  • 1 tsp herbs de provence
  1. Preheat oven to highest temperature along with roasting pan and pizza stone. (Pan can go right on top of stone.)
  2. Prepare vegetables. Toss all but spinach with small amount of olive oil, salt, pepper, and herbs de provence (or whatever herbs are preferred). Add veg to roasting pan. Cook for approximately 10 minutes or until potatoes begin to brown.
  3. Add tofu and walnuts to food processor. Whiz briefly until chopped and combined. Heat small amount of olive oil in pan. Add mixture to pan and cook for a few minutes until lightly browning. Set aside.
  4. Lay dough onto pizza stone. Add sauce to taste. Add tofu/walnut mixture, veg, and spinach leaves. Bake until edges begin to brown.

I used tomato dough for the last one. Tonight I’m using a rosemary orange peel dough. I’m adding squash this time. Yum. I didn’t have fresh spinach, so I actually used frozen whole leaf spinach. Worked great!
  • 1 large can diced or whole tomatoes
  • 4 garlic cloves, peeled
  • 1 TB dried basil and oregano
  • salt and pepper to taste
  • 1 TB olive oil
  • 2 TB red wine (optional)
  1. Add all ingredients to a pot. Bring to bubble. Reduce heat to low, cover, and simmer for at least an hour until garlic is tender and can be mashed against the side. Add this to food processor and whiz until smooth.


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