Pizza with vegetables

Here’s a simple and delicious Pizza with Vegetables recipe using store-bought dough, inspired by my blog The Power of Adding Instead of Eliminating. Instead of focusing on what to remove, this recipe encourages adding more nutrient-dense ingredients to enhance both flavor and health benefits. Over time, you can make other adjustments to align with your goals, but this is a kid-friendly, easy, and delicious way to start!

Ingredients:

• 1 ball of store-bought pizza dough (or pre-made crust)

• ½ cup marinara or pesto sauce (or any sauce you enjoy)

• 1 ½ cups shredded mozzarella cheese (or dairy-free alternative)

• 1–2 cups assorted leftover vegetables, chopped (use what you have!)

  • Examples: bell peppers, zucchini, mushrooms, spinach, cherry tomatoes, onions, roasted veggies, olives, or even shredded carrots

• ¼ teaspoon garlic powder

• 1 teaspoon olive oil

• 1 teaspoon dried oregano or Italian seasoning

• Fresh basil for topping

• Optional: Red pepper flakes, balsamic glaze, parmesan, or crumbled feta

  
  

Instructions:

1. Preheat & Prepare the Dough:

   • Preheat oven to 475°F (245°C).

   • If using fresh dough, let it sit at room temp for 20 minutes before rolling it out on a floured surface.

2. Assemble the Pizza:

   • Place the dough on a baking sheet or pizza stone.

   • Spread marinara or pesto sauce evenly over the dough.

   • Sprinkle a layer of mozzarella cheese.

3. Add Leftover Vegetables:

   • If using fresh veggies, toss them with olive oil, garlic powder, and oregano.

   • Evenly distribute the leftover and fresh veggies over the pizza.

4. Bake the Pizza:

   • Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted.

5. Finish & Serve:

   • Remove from the oven and top with fresh basil, red pepper flakes, or balsamic glaze for extra flavor.

   • Slice and enjoy!