Serves 8
160 cal · 20 min
Vegetable Pizza
Recipe GLPR5254462c2d4ba5
A fresh and colorful homemade pizza loaded with crisp vegetables and melted cheese. This simple yet satisfying pizza combines broccoli, carrots, and bell peppers on a crispy Italian crust with a light layer of pizza sauce and part-skim mozzarella cheese. Perfect for a quick weeknight dinner or casual meal.
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Ingredients
3/4 cup low-sodium pizza sauce
1 large (12-inch) Italian pizza shell
1 cup broccoli, chopped
1 cup carrots, shredded
1/2 cup green bell pepper, sliced
5 ounces part-skim mozzarella cheese, shredded
Directions
Preheat your oven to 450°F and wash your hands thoroughly with soap and warm water.
While the oven heats, prepare your vegetables: chop the broccoli into small florets, shred the carrots, and slice the green bell pepper into bite-sized pieces.
Place the 12-inch Italian pizza shell on a baking sheet.
Spoon the low-sodium pizza sauce evenly across the pizza shell, spreading it to cover the surface while leaving a small border around the edge.
Arrange the chopped broccoli, shredded carrots, and sliced bell pepper over the sauce in an even distribution.
Sprinkle the shredded part-skim mozzarella cheese over the vegetables, covering them as evenly as possible.
Bake in the preheated 450°F oven for 10 minutes, until the cheese is melted and bubbly and the crust begins to turn golden.
Remove the pizza from the oven and allow it to cool for 3 minutes before cutting. This cooling time helps the cheese set and makes slicing easier.
Using a pizza cutter or sharp knife, cut the pizza into 8 wedges. Serve immediately and enjoy.
