When in Doubt…Pizza

Believe it or not, pizza is a speedy go-to meal when you’re short on time…And I’m not talking about delivery.  I have the luxury of being at home, and so I can make my favorite pizza dough and let it rise {and meanwhile read some chapters or edit a paper for a class}.  If you’re on the way home from work, though, swing by your grocery store and pick up some ready-made pizza dough.  The dough is the part that takes the longest, the rest is just food creativity.

The toppings are completely up to you.  You can go traditional margherita pizza with tomatoes, cheese, and basil, or make a veggie flatbread without cheese or sauce…or a hybrid of the two with veggies and cheese.  I love the potato and onion combo I had on focaccia when I was in Italy, and so love it as a flatbread topping–except I add mixed greens and caramelize the onions.  A new favorite is leeks and artichoke hearts.

Crank your oven to 450F while you prepare your toppings, assemble, and it’s a quick 20 minute bake until dinner time!


MEATLESS PIZZA TOPPINGS

  • Servings: prepare as many toppings as you like!
  • Difficulty: easy
  • Print

I’m just going to list meatless toppings combination ideas to get your pizza juices flowing…have fun!

MARGHERITA
red sauce, fresh mozzarella, tomatoes, basil

POTATO & ONION
very thinly sliced red potatoes, caramelized onions (thinly slice a yellow onion, sauté on low heat with olive oil, salt, and a tablespoon of sugar, stir and sauté until onions are cooked down and sweet), fresh mixed greens

LEEK & ARTICHOKE 
thinly sliced leeks (sautéed in olive oil and butter), artichoke hearts (marinated from a jar), fresh mozzarella

ROASTED SQUASH
red sauce, roasted acorn squash, mixed greens, caramelized onion, dollops of fresh ricotta, walnuts

GREEN & RED PIZZA
red sauce, mixed greens, broccoli, thinly sliced red onion, red pepper flakes, fresh mozzarella

GREEN & PEPPERY
fresh arugula, olive oil, fresh Parmiggiano-Reggiano shavings (I ordered this pizza in the piazza in Siena almost 20 years ago, and still remember it to this day as the best pizza I’ve ever had–sharp and peppery from the arugula and sharp and rich from the cheese)

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