Vegetable Pizza

This recipe came about by accident. I didn't have much food in my apartment, but I had a pizza crust and a few vegetables. I knew these vegetables would be good together because Lindsay Stoker taught me a vegetable/cheese medley using most of them, and I have a white pizza sauce recipe from a spinach-broccoli pizza. So here is a healthy pizza, I eat this when I've had a lot of meat and I want some veggies and I want something filling.


Vegetable Pizza
Shaylee Droubay

Sauce:
1 Tbsp butter
1 Garlic clove, minced (or ¼ tsp garlic powder)
1 Tbsp flour
Pinch of Fresh ground black pepper
Dash of nutmeg
¾ cup Milk
6 Tbsp finely grated Parmesan cheese
Salt, to taste

For assembly:
Pizza dough or precooked pizza crust
Olive oil, for brushing
1 Tbsp butter
½ Red onion, sliced thinly to make small rings
1 Green bell pepper, diced
1 Green zucchini, large dice
1 can Kidney beans, drained
Salt & Pepper, to taste
1-2 cups shredded Mozzarella cheese (enough to cover the pizza)
Finely grated Parmesan cheese (enough to cover the pizza)

Preheat oven to 425˚F (bake/roast), or according to packaged pizza crust instructions. Place a baking sheet in the oven to get hot, if using dough.

In a small skillet on medium heat, melt the butter. Add onion and sauté until clear and soft. Add bell pepper and zucchini, sauté until soft. Turn heat to low, add kidney beans, cover. Remove from heat if kidney beans get too soft.

In a small sauce pan over medium-low heat, heat the butter and garlic. Whisk in flour, black pepper, and nutmeg. Let cook for 1 minute. While whisking, slowly pour in milk. Cook until bubbly and thickened, about 3-4 minutes, whisking frequently. Whisk in the finely grated Parmesan until melted. Add salt. Remove from heat and set aside.

If using pizza dough, dust counter with flour and gently stretch pizza dough to a 12—14” round pizza, or divide to 3 miniature pizzas. Or use pre-made pizza crust. Place dough onto parchment paper that is sized to then pan.

Brush a ½—1” border of the dough with olive oil. Spoon the sauce onto dough, leaving a small border for crust. Evenly drop/spread vegetable medley onto pizza, may need to rearrange onions. Sprinkle with salt and pepper. Cover with mozzarella and Parmesan cheeses.

Remove pan from oven and place parchment with pizza onto the pan. This will give a slightly crispier crust to the pizza.

Bake for 13—17 minutes, until dough and cheese are browning. Or according to packaged pizza crust instructions, cheese should be melted and slightly browning.