It’s been awhile since I’ve indulged in pizza. I was so inspired by this post from the Minimalist Baker and decided it was time to add another pizza recipe to the list. Not only does Minimalist Baker have nice simple recipes, a lot of them are vegan too, but the photography is superb! Take a look and find some inspiration for yourself through both the recipes and photography.
Of course, for this recipe we aren’t using cheese, only almond parmesan which is fantastic served on top of your slice of pizza pie. We’ll be dousing this pizza with a nice balsamic tomato sauce and lots of beautiful veggies making this a colorful pizza with lot’s of wonderful flavor.
I just thought it was so cool to cook your pizza in a skillet but feel free to use your normal method such as a pizza stone, which I also love, or other baking dish that your accustomed to (just adjust directions to your baking vessel).
After doing a quick google search I decided I liked this recipe using roasted vegetables and used that as a templet as well. There are a few steps to the recipe, but it moves along easily.
These are the colorful vegetables we’ll be using for our pizza pie. We’ll be roasting the vegetables for the pizza and the tomatoes for the sauce.
Once the roasted veggies are cooling, you’ll par-bake the pizza dough. I always seem to end up with pizza that is soggy in the middle, par-baking will help greatly with that.
The sauce can be made while the dough is par-baking. It only takes a few minutes. I definitely think you’ll love making the sauce from scratch.
I used sun-dried tomato paste here but regular tomato paste will be fine. The addition of the balsamic adds a nice flavor to the sauce. It’s a delicious combination!
For a change, use this quick and easy homemade Marinara Sauce.
PIZZA PIE + BALSAMIC-TOMATO SAUCE + ROASTED VEGETABLES
Skillet pizza with colorful roasted veggies and homemade balsamic tomato sauce. A light dusting of Almond Parmesan will finish it off perfectly!
- Prep Time: 30 min
- Cook Time: 40 min
- Total Time: 1 hour 10 minutes
- Yield: Serves 3 - 6 1x
- Category: Entree, Pizza
- Cuisine: Vegan
Ingredients
- 1 ready made pizza dough (I use Trader Joe’s)
- fresh basil leaves, to serve
- red pepper flakes, to serve
- almond parmesan, to serve
Topping
- 2 cups mushrooms, sliced
- ½ medium zucchini, cut in half lengthwise and sliced
- 1 small orange bell pepper, sliced
- ⅓ red onion, sliced
- 2 tablespoons olive oil
- pinch of mineral salt
Balsamic Tomato Sauce
- 1 ½ cups grape or cherry tomatoes
- 3 tablespoons tomato paste (sun-dried tomato paste is great too)
- 1 – 2 tablespoons balsamic vinegar
- 1 garlic clove or ½ teaspoon garlic powder
- 1 teaspoon Italian seasonings or a mix of oregano, basil, thyme, etc.
- mineral salt & cracked pepper to taste
Instructions
Preheat oven to 500 degrees F.
Let dough rest: Coat an 8 or 10 inch cast iron skillet with olive oil. Remove dough from refrigerator, open package and place dough in center of the skillet, cover skillet with a clean dish towel. Let set for 30 minutes.
Roast veggies: Prep the mushrooms, zucchini, bell pepper and onion. Place on a rimmed baking sheet, along with the tomatoes for the sauce, drizzle with olive oil and gently toss to coat, keeping the tomatoes together. Sprinkle with salt. Place in the oven on the middle rack for 15 minutes. Remove and set aside.
Pre-bake dough: Remove dish towel for skillet and gently flatten out dough, pushing up the edges about 1 – ½ inches. Place in oven on middle rack and bake for 10 minutes.
Make sauce: While dough is pre-cooking, add the warm tomatoes, and remaining ingredients for the balsamic tomato sauce to a food processor or blender and process until blended and fairly smooth. Taste for flavor adding anything extra you might like.
Bake pizza: Remove dough from the oven, layer with ½ cup of the tomato sauce and reserved roasted vegetables. Place in oven and bake for 15 minutes, until crust is golden. Remove from oven and let cool a few minutes before cutting to serve.
Serve with red pepper flakes and a good dusting of almond parmesan.
NOTES:
If your crust doesn’t become golden enough for you, place the skillet pizza under the broiler for a minute or so checking often so it doesn’t burn.
I would love to recommend a good pizza dough recipe but I haven’t made one yet and find the ready made dough is quick and works great for me. If you have a good whole wheat pizza dough recipe I’d love know about it!
Rachel Page says
Mmmmmm! Fabulous! I've never seen this before and it looks so good!
Yamadades says
Lovely!
Andrew Kimmy says
Any ideas in nutritional facts?
julie@thesimpleveganista says
I'm sorry but I don't do the nutritional values as I don't follow them myself, and it's an extra step that's time consuming. Maybe in the future I'll add that but until then you can find out by taking a look at the following link. It's a post from the Kitchn with 3 nutritional data sources for you to calculate any recipe finding calories, carbs, fat, etc…. Hope that helps :)
http://www.thekitchn.com/how-can-home-cooks-calculate-n-91782
Jackie @ Vegan Yack Attack! says
This pizza has my mouth watering! I have been wanting to try out Cast Iron pan pizza and yours is just gorgeous. :D
julie@thesimpleveganista says
Thank you so much! You need to do the cast iron…it's awesome and I know you will do wonders with it! :)
petal and plume says
this looks like the most exceptionally delicious pizza!
your blog is wonderful.
xx
julie@thesimpleveganista says
Thank you so much! I just looked at your blog and have fallen in love! I love the style and feel you have created. Beautiful! :) xo
Rexxy Westie says
I can't wait to try this pizza out,looks so yummy! Thank you for sharing! :)
julie@thesimpleveganista says
Thank you! And your welcome, it's my pleasure. :)