Use up leftover vegetables from the week by piling them on a crust with sauce and cheese for a simple, delicious Random Veggie Pizza — perfect for your next Friday night pizza tradition.
Friday nights are pizza nights in our house, and this vegetable-packed version shows up frequently. It’s a great way to clear out the fridge the day before grocery shopping and to enjoy a colorful, flavorful pie without much fuss.
The ingredient list below reflects one of my favorite combinations, but feel free to substitute any vegetables you need to use up. I often include arugula, spinach, roasted red peppers, olives, yellow summer squash, finely shredded carrot, or even peas depending on what’s on hand.
I went a little heavy on the cheese this time…
Below are photos from other times I’ve made this pizza. In one version I used broccoli, onion, mushroom, zucchini, spinach, and arugula.
In another I used green bell pepper, zucchini, mushroom, broccoli and cauliflower — you can mix and match based on what needs to be eaten.
For pizza dough, see my Whole Wheat Pizza Dough or Sam Adams Beer Pizza Dough recipes. For an easy sauce, try my Homemade Pizza Sauce with wine and garlic.
Random Veggie Pizza
Print
Pin
Rate
Ingredients
- ½ recipe Whole Wheat Pizza Dough
- a couple small ladles of pizza sauce
- zucchini sliced very thin
- onion sliced thin
- broccoli very finely chopped
- sliced baby portabella mushrooms
- green bell pepper sliced
- 2 c mozzarella cheese or whatever you have on hand for the photo above, I also threw on 1/2 c cheddar
Instructions
-
Preheat the oven to 450°F (232°C) with a pizza stone or baking sheet inside so it gets hot.
-
Roll out the dough and place it on the preheated stone or sheet. Blind-bake the crust for 5 minutes (skip this step if using a pre-baked crust). Remove the crust from the oven, quickly spread on sauce, then arrange the vegetables and cheese. Return to the oven and bake for about 10 minutes more, or until the cheese is melted and lightly golden.
~✿♥✿~