Summer is right around the corner and soon summer vegetables will be on full display in grocery stores. What better way to take advantage of the seasonal vegetables by incorporating them in a pizza! Pizza is a staple food item in most college student’s diets and frankly the diet of most Americans. It’s a great option for a quick dinner and “a must” in most gatherings. My roommates and I always turned to pizza for our movie nights and it was one of our favorites during finals week; no one has time to meal prep or think about what to make for dinner when you’re trying to pass organic chemistry.
Try this recipe on your next pizza night and maybe pair it with some wine.
All you need is some simple summer vegetables and your pizza dough making skills. It’s also a great way to sneak in your daily servings of vegetables too.
Feel free to switch up the veggies with your favorite summer veggies.
- Pizza
- Homemade pizza crust or premade pizza crust
- ½ bell pepper, sliced
- ½ cup cherry tomatoes, sliced in halves
- 1 cup sliced mushrooms
- ¾ cup provolone/ mozzarella cheese, save ¼ cup as topping
- Pizza crust
- 2 ¼ cup teaspoon active dry yeast (one package)
- 2 teaspoons honey
- 1¼ cups warm water (not boiling)
- 2 Tablespoons olive oil
- 1 teaspoon sea salt
- 3 cups flour
- Combine the yeast, honey, and warm water in a large mixer or food processor with a dough attachment. Let the mixture rest for 5 minutes to be sure that the yeast is alive (look for bubbles).
- Add the olive oil and salt and blend for 30 seconds. Begin to slowly add 3 cups of flour, about ½ cup at a time, mixing for 2 minutes between additions.
- Allow the mixture to knead in the mixer for 10 minutes, sprinkling with flour if needed to keep the dough from sticking to the bowl, until elastic and smooth.
- Remove the dough from the bowl and allow it tor est for 15 minutes under a warm, moist towel.
- Roll out the dough to ½-inch thick, dusting the pizza dough with flour as needed. Poke holes in the pizza dough with a fork to prevent bubbles and bake it on a baking sheet for 5 minutes. Remove from the oven.
- Spread the pizza sauce on the crust and sprinkle ½ cup of the provolone/mozzarella cheese on the sauce. Layer it with the bell peppers, cherry tomatoes, and mushrooms. Top with ¼ cup of the remaining provolone/mozzarella cheese blend.
- Bake for 13-15 mins or until crust is golden brown and broil 2-3 minutes.
- Slice pizza in 8 equal slices and enjoy.
About the Author:
Kathleen Rovira, is an intern for Real Living Nutrition and a senior at the University of Alabama from Newport News Virginia, majoring in Food and Nutrition to pursue a career as a registered dietitian.
Photo Credit: Laura Cowan
