Sautéed Veggie Pizza
Escalon shows you how to make a vegetarian pizza that even a meat-lover will love
- 1 whole-wheat 12’’ pizza dough
- 1 tbsp. olive oil
- ¾ c. red bell pepper, chopped
- ¾ c. yellow bell pepper, chopped
- ⅓ c. red onion, chopped
- 1 c. button mushrooms, chopped
- ½ tsp. dried or fresh basil
- ½ tsp. oregano
- ½ tsp. garlic powder
- ¼ tsp. sea salt
- 6 oz. pizza sauce
- Fresh basil for garnish
Preheat oven to 425°F. Add olive oil to a large skillet and bring to medium heat. Once hot, add peppers and onion. Season with salt, basil, oregano and garlic powder. Cook until tender and slightly charred. Add mushrooms and cook a few minutes longer. Set aside.
On a floured surface, roll out dough to ⅛” thickness. Top with pizza sauce and the sautéed vegetables. Bake for 17 to 20 minutes, or until crisp and golden-brown. Top with fresh basil and serve.
Eat Your Veggies
You don’t have to be a vegetarian to love a meat-free pizza. In fact, more and more Americans are eating their veggies these days, and many go out of their way to have a meatless meal at least once a week. Here are some ideas for taking a big bite out of the vegetarian market:
Make your mark. Call out vegetarian items on your menu with some kind of special symbol, such as a green “V” or a carrot.
Shop around for the right meat and cheese substitutes. Seek out great-tasting alternatives and choose the products that work best for your operation. Consider shelf life on purchases such as vegan cheese, and look for mock meats that won’t dry out in the high heat of a pizza oven.
Train your staff. Your waitstaff should be able to answer vegetarians’ questions about how every menu item is prepared and which ones may contain “hidden” ingredients derived from animals (such as meat-based stocks and gelatin).