Friday Night Veggie Pizza Food

ULTIMATE VEGGIE PIZZA

Steps:

• Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
• Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
• Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
• Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
• Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

HIDDEN VALLEYANDREG; FRIDAY NIGHT CHEESY VEGGIE PIZZAS

Steps:

• Preheat oven to 400 degrees. Cover two large baking sheets with foil (for easy cleanup) and spray with vegetable oil spray. Bake the tortillas blind (empty) for 4-5 minutes, turning halfway through. Remove from oven and set aside to cool enough for kids to handle. (If using English muffins, simple toast on lowest setting until just barely toasted.) Meanwhile, in a small bowl, mix Hidden Valley® Original Ranch® dressing with marinara sauce. Spread a few tablespoons of sauce on each tortilla, followed by the cheese and veggies. Bake until cheese is bubbly throughout, about 6-8 minutes.;
• Veggies laid out in bowls or on a cutting board: finely sliced red and yellow peppers, grated zucchini, finely chopped sweet onion. Sliced tomato, sliced black olives .

17 YUMMY VEGGIE PIZZA RECIPES

Steps:

• Pizza dough: follow the easy no-knead pizza recipe to prepare the dough. It takes 5 minutes of prep time and 1 hour of proofing time. When the dough has doubled in size, start making the veggie topping.
• Preheat the oven to 240°C/465°F and place the rack on the lowest position. Line a baking sheet with parchment paper and spread the sliced vegetables without overlapping; season with salt, pepper, and spray or drizzle a little olive oil. A good pinch of oregano is optional.
• Bake for about 20 minutes, until they're golden. I leave the baking sheet on the lowest shelf for 15 minutes, and I move it closer to the broil for the last 5 minutes. But keep an eye on them because they might burn easily.
• Shape the dough: while the veggies are in the oven, prepare 2 parchment paper sheets. Using a spatula, divide the dough by pouring half of it onto each sheet (you'll find all the tips and video here). Sprinkle some flour over and, starting from the center, gently press it out with your fingers to get approx 2 13-inch round pizza (or you can make a whole large pizza without diving the dough).
• Remove the veggies from the oven, but don't turn it off. Place a pizza stone or a large baking sheet on the lowest rack instead and preheat for at least 10-15 minutes to make a nice pizza crust.
• Topping: Scatter the diced mozzarella, the vegetables and the cherry tomatoes over the pizza. Season with salt, pepper, and sprinkle with oregano.
• Bake: Slide the pizza onto the pizza stone or onto the hot baking sheet and bake for about 15 minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes). Repeat for the second pizza.
• Serve warm, top with a handful of fresh arugula, some fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy.

FRIDAY NIGHT VEGGIE PIZZA

Steps:

• Preheat oven to 400°F.
• Spread sheet pan with pizza dough.
• Prebake for 8 minutes.
• Take crust out, and let cool a little.
• Cover with sauce. Spread half of the cheese evenly over the sauce and add vegetables. Sprinkle on remaining cheese and bake for 8 to 10 minutes, or until cheese melts.