Mega Veggie Pizza

Being that it's Thursday, I wanted to do something simple yet exciting for dinner. Immediately pizza came to mind and so did the endless toppings. I often listen to music while cooking and tonight my IPad was set on an acoustic version of the cd "Zion" by Hillsong United. Man did these tunes set the mood. In no time I was ready to cook up the best gourmet vegan veggie pizza possible. You can't go wrong with a veggie pizza because basically anything will taste just right piled on top of that mouthwatering sauce and dough. So grab a glass of Pinot and let's get cooking. 

So here's the run down...

Ingredients:

2 cans of whole wheat frozen pizza dough 

1 (14 oz) can of tomato sauce

1 tbsp of oregano

1/2 tsp of garlic powder

1/4 tsp of crushed pepper

1/2 cup of pesto (1/2 cup or Pesto Seasoning+1/3 cup or olive oil+1/4 cup of water+2 tbsp of grated Parmesan

Go Veggie Parmesan (to taste) 

1 (14 oz) can of artichoke hearts; rinsed and diced

1 cup of baby spinach; slightly chopped

1 green pepper; diced

1/2 red onion; diced 

2 Roma tomatoes; sliced and halved

1 cup of fresh mushrooms, rinsed and chopped

1/2 cup of sundried tomatoes 

Directions:

Preheat oven to 400 degrees. Spray a large cookie sheet and roll two rolls of pizza dough. Yes, I used premade frozen dough but it saved time and was just as delicious. If looking for a gluten free version I would consider making a homemade dough (so in this case this worked). Pre-bake for 7 minutes. Take out of oven and evenly spread pizza sauce. Swirl pesto and add oregano, garlic powder, and crushed red pepper. Layer on the spinach, green pepper, mushrooms, onions, tomatoes, artichoke hearts, and sundried tomatoes. Top off with any extra desired "parm" and/or oregano. 

Bake at 400 degrees for 12-14 minutes. Once out of the oven... Dig in! It will be the best gourmet pizza you've ever had while still being healthy. Cheeseless doesn't always mean boring or flavorless; just take a bite out if this unbeatable dish and you'll see! 

~Crago