Loaded with zesty vegetarian toppings, this yummy pizza is an explosion of flavor in every bite.
Pairing: Run Wild IPA
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
1/2 lb store-bought pizza dough
1/4 cup tomato sauce
2 tbsp thinly sliced fresh basil
2 cloves garlic, thinly sliced
1 tsp dried oregano
Pinch each salt and pepper
4 oz fresh mozzarella cheese, sliced
1 jar (6 oz) jarred marinated artichoke hearts, chopped
1/4 cup sliced jarred roasted red peppers, drained well
1/4 cup thinly sliced red onions
1/4 cup thinly sliced fresh fennel
8 pitted black olives, halved
2 tbsp thinly sliced sun-dried tomatoes
2 tbsp olive oil
Pinch red pepper flakes
6 sprigs fennel fronds (optional)
Preheat oven to 500˚F. On lightly floured surface, roll out dough to fit 15-inch round baking pan. Transfer to lightly floured baking pan, stretching to fit.
Spread tomato sauce over dough, leaving 1/2-inch border around edge. Sprinkle with basil, garlic, oregano, salt and pepper.
Top with mozzarella slices, artichoke hearts, red peppers, onions, fennel, olives and sun-dried tomatoes. Drizzle with olive oil. Sprinkle with hot pepper flakes.
Bake for 12 to 15 minutes or until crust is golden brown and cheese is bubbling. Garnish with fennel fronds (if using).
Tip: To slice fennel and onions evenly and thinly, use a mandoline.
Per 1/2 of pizza
Saturated Fat: 10g