Homemade Veggie Pizza with Whole Wheat Crust

veggie pizza

Homemade veggie pizza is a soothing antidote to  trivial things that seem monumental at the time. Take for example this past week – seven days of unrelenting rain, a surprise $500 car repair bill, and a teen seriously stressing over the upcoming ACT. By the time Friday rolled around I knew exactly what to make for dinner.

Sure, there are a gazillion recipes for homemade pizza but trust me, this homemade veggie pizza recipe has been perfected. It’s a guilt-free homemade veggie pizza.  A “won’t cost you additional treadmill time” kind of homemade pizza that my thighs greatly appreciate. Yours might too. To boot, this homemade pizza dough can be adapted to a variety of toppings if veggie pizza isn’t your thing and  adapted to a variety of uses.

homemade veggie pizza crust

A perfect base for a mountain of veggies, this homemade pizza crust is made using a combination of white and wheat flours – a blend that gets a nod of approval from my three resident food critics. The key to getting a crispy crust on the bottom while maintaining a bit of chewiness is to preheat the oven to 425F with the stone in the oven. Once the oven reaches full temperature, keep the stone right where it is until you’re ready to top it with your favorite sauce and veggies. (The stone will be hot so be very careful when transferring the dough to the stone.)

Our family favorite veggie pizza includes fresh baby spinach, artichokes, red pepper, zucchini, onion, mushrooms and…black olives. Yes, I know, black olives are an oxymoron coming from the chief salt police, but sometimes you gotta live a little. (Rinsing and draining artichokes and olives will also reduce the sodium level a bit.)

Homemade Veggie Pizza with Whole Wheat Crust
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Prep time: 
Cook time: 
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Serves: 8
 
Delicious homemade pizza crust using a blend of white and wheat flour. Crispy bottom, slightly chewy crust - a great base to pile on the toppings!
Ingredients
  • 1 C warm water (at most 115F)
  • 1 package yeast (1/4 oz/7g)
  • 1 Tablespoon sugar
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1½ Cups all-purpose unbleached flour*
  • 1 Cup whole wheat flour*
  • *This combination can be adjusted to 1¾ C white and ¾ C wheat and vice versa
Instructions
  1. Preheat oven to 425 F with baking stone placed inside.
  2. Next, begin making the pizza dough by dissolving the package of yeast and sugar in warm water, stirring until both are dissolved completely.
  3. Pour mixture into mixing bowl.
  4. Add olive oil and salt and stir to combine.
  5. Add flours and stir until well blended.
  6. Let dough rest for 10 minutes.
  7. Sprinkle work surface with cornmeal or flour and roll dough to desired shape and thickness.
  8. Remove heated baking stone from oven; transfer the dough onto the rolling pin and then carefully transfer to the dough to the hot stone. Be careful!
  9. (With slightly oiled fingers, pat the dough onto the stone if necessary.)
  10. Top with your favorite pizza toppings.
  11. Bake 15-20 minutes.
  12. Homemade veggie pizza toppings:
  13. In place of red sauce, spread 1 heaping tablespoon of pesto on dough and top with shredded mozzarella cheese (dairy or your favorite vegan variety).
  14. Next, spread 1 can of rinsed, drained and diced artichoke hearts, and then top with:
  15. baby spinach
  16. sliced mushrooms
  17. sliced onion
  18. sliced red pepper
  19. thinly sliced zucchini
  20. At the end, sprinkle dried oregano to taste.

I’m a full disclosure kind of gal and want to give accolades to the fine folks at Allrecipes for a crust that got me tinkering. Thank you!

Shrimp, Scallop and Veggie Pasta in a light Lemon Butter White Wine Sauce

Hey all! It’s good to be back after a long winter’s nap.

It’s that time of year when the longing for spring begins to swell inside me as the cold wind still blows outdoors. Weekly email blasts from various seed companies and full color catalogs brimming with pics of ripe produce don’t help. Oh, the torture. With a good 5 inches of snow still covering my garden, and the inevitable one or two more snowfalls still coming before the final spring thaw, the only cultivating I can do is in my kitchen.  Last night I decided to dish up a taste of spring in the form of a light shrimp, scallop and veggie pasta in a delicate lemon, butter, and white wine sauce. It’s my pseudo buerre blanc sauce, a riff on the classic French buerre blanc that is loaded in fat grams from copious amounts of butter. I’m sure my light buerre blanc would annoy any classically trained chef , but it is still very palette pleasing and I know my arteries thank me. Yours will too.

Shrimp, Scallop and Veggie Pasta in a light Lemon White Wine Sauce

Shrimp-Scallop-Veggie-Pasta

Ingredients:

  • 1 lb cooked shrimp (feel free to substitute raw, peeled & deveined shrimp)
  • 1/2 lb scallops
  • 1 red pepper, diced or julliened
  • 1 small onion, chopped
  • 1 C cherry tomatoes, halved (I used some orange grape tomatoes that I had in the freezer from last summer’s harvest)
  • 1 bunch asparagus, trimmed and cut into small pieces (or use frozen as did – see instructions below)
  • 1/2 tsp crushed red pepper
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 1 Tbsp extra virgin olive oil
  • 1 C dry white wine
  • 4 Tbsp unsalted butter
  • 1/4 C lemon juice

ingredients for Shrimp-Scallop and veggie pasta

Directions:

  1. Cook pasta according to directions
  2. Meanwhile, heat 1 T extra virgin olive oil in a large skillet or wok
  3. Stir fry red pepper, cherry tomato halves, and onion until crisp tender or to your liking. If  have fresh asparagus, go ahead and it, cut into small chunks. If you’re in a hurry, or you have frozen aspargus spears on hand as I did, microwave them until crisp tender, cut and then it to the other veggies.
  4. Next, add the unsalted butter and dry white wine along with the spices and give it a good stir.
  5. The vegetables will soak in the liquid a bit. To remedy this, I added 3-4 large spoonfuls of pasta water as well as the 1/4 C lemon juice.
  6. Finally, add the scallops and stir fry for 1 min, then add the shrimp and stir fry for another minute. (Since the shrimp are cooked, it’s only a matter of heating them through.)

Living up to my “Salt Police” title, I finished this lovely shrimp, scallop and veggie pasta dish with a light sprinkling of feta cheese. It’s a delicious accent to the lemony, white wine sauce. Low sodium varieties are available for sale and a little goes a long way. Prijatno! Enjoy!