entrees

Rainbow Veggie Pizza

Veggie pizza, but make it rainbow! Made with prepared pizza dough and topped with a vegetable from every color of the rainbow, it doesn’t get any easier (or beautiful) to eat your veggies than this.

15 min
PREP TIME
25 min
COOK TIME
292
CALORIES
11
INGREDIENTS

INGREDIENTS

  • 3/4 cup (175 mililiters) grated Parmesan cheese
  • 1 1/2 teaspoons (7 mililiters) Oregano Leaves
  • 1 pound (16 ounces) (500g) refrigerated pizza dough
  • 1 tablespoon (15 mililiters) plus 2 1/2 teaspoons (12ml) extra-virgin olive oil
  • 2 cups (500 mililiters) shredded mozzarella cheese
  • 1/2 teaspoon (2 mililiter) salt , divided
  • 1/2 cup (125 mililiters) halved grape tomatoes
  • 1/2 cup (125 mililiters) chopped orange bell pepper
  • 1/2 cup (125 mililiters) chopped yellow bell pepper
  • 1/2 cup (125 mililiter) chopped green bell pepper
  • 1/2 cup (125 mililiters) chopped red onion

Preparation

  • 1 Preheat oven to 425°F (220°C). Mix Parmesan and oregano in a small bowl; set aside. Roll out pizza dough on lightly floured surface, shaping into an oval about 10x16-inches (26x40-cm). Transfer dough to large baking pan sprayed with no stick cooking spray. Brush dough with 1 tablespoon of the olive oil. Sprinkle half of the Parmesan mixture evenly over dough. Top with shredded mozzarella, leaving a 1-inch (2 1/2-cm) border for the crust.
  • 2 Toss tomatoes with 1/2 teaspoon (2ml) of the remaining olive oil and a pinch of the salt in small bowl. Arrange tomatoes along crust, working down long side of the pizza to resemble the red stripe of a rainbow. Repeat with remaining veggies, olive oil and salt, creating stripes for each color in the following order: orange peppers, yellow peppers, green peppers and finishing with red onion. Sprinkle with remaining 1/4 cup (60ml) Parmesan mixture.
  • 3 Bake 20 to 25 minutes or until cheese is melted and crust is lightly browned. Cool 5 minutes before slicing and serving.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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