Here are eight veggie toppings for pizza to balance things in a healthier direction. I’ve included some healthy greens, olives, even thinly sliced apples in the fresh category. Caramelized onions with a touch of mint shocks and awes. Plus, a trio of roasted veggies will get the party started: peppers, artichoke hearts and zucchini.
Choose the ones that work best with your guests’ taste buds and dietary preferences. To complete the picture, see more pizza toppings in the meat category, plus recipes for bases, sauces, and finishing touches to create spectacular gourmet pizzas everyone will love.
add small square photos for each recipe
ROASTED PEPPER STRIPS
This is one of the easiest ways to roast a pepper. The trick is to make an aluminum tent out of the foil that the peppers are roasting on and use it to steam off the blackened skins.
MAKES A SMALL BOWL OF STRIPS
MOVE OVEN SHELF CLOSEST TO BROILER…SET OVEN TO BROIL
Cut peppers into 4 parts, following the contours of the pepper. Remove seeds. Flatten each piece on a baking sheet lined with foil. Place under broiler until the tops are black, about 10 min. Remove from oven. Enclose the hot peppers inside the aluminum foil to sweat the skins off. After 10 min or so, remove skins. Cut into thin strips.
ROASTED ARTICHOKES & ZUCCHINI
Cook these two ingredients together to save time and stress. And roasting under the broiler, simplifies the “grilling” process. Up the amount if you know your crowd is more veggie-centric.
makes one small bowl of each
MAKE THE MARINADE
1 TB oregano, minced
1/2 TB basil, minced
1/2 TB thyme, minced
1 tsp salt
3 cloves garlic, minced
4 TB olive oil
Mix all ingredients together in a bowl.
PREPARE ARTICHOKE HEARTS
Thaw artichoke hearts in the fridge overnight, if frozen. Place on paper towel to remove excess water. (Skip this step if using canned artichokes.) Put in large bowl, brush on marinade.
3 small zucchini
Slice on the diagonal, toss in marinade. Use a brush to distribute evenly.
MOVE OVEN SHELF DOWN 2 ROWS FROM THE BROILER
Place on baking sheet in the oven under broiler. Broil 9 min, or so, until tops start to brown. Flip ingredients over, return to oven for another 5 min.
This takes a while to cook, but is totally worth the time. The onions transform into something soft and unbelievably sweet. Using a pot with a glass lid gives you the satisfaction of seeing the onion’s progress over the hour or so of cooking. The mint adds a lively note to the mix, and will make a nice match with the spicy ground lamb. The flavors also work well with any of the cheeses, and all of the veggie offerings.
MAKES ONE DENSELY-PACKED CUP OF ONIONY DELICIOUSNESS
FIND A DEEP, NONSTICK PAN WITH COVER
2 TB olive oil
2 large sweet onions, cut into 1/8 inch rings
1/2 tsp salt
Heat the oil over medium heat. Add onions and salt, cook for about 8 min stirring frequently. Cover the pan and reduce heat. Simmer onions for 55 min, stirring occasionally to keep them cooking evenly. Mixture should end up golden.
FLAVOR THE ONIONS
3 twists freshly ground pepper
3 cloves garlic, minced
1 TB thyme, minced
1 TB mint, minced
1/2 TB parsley, minced
Add ingredients and cook uncovered for 5 min to remove excess liquid and incorporate flavor. Stir as necessary. Serve in bowl with a small pair of tongs or mini fork.
keep it simple
-pitted olives, sliced
-Gala apples, thinly sliced
See more ideas for creating an exciting pizza buffet in 03 Easy Pizza