Veggie Pizza Sandwiches
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
3 large sandwiches
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Calories
646 kcal
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Course
Main Course
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Cuisine
American
Veggie Pizza Sandwiches
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A meatless version of Martha Stewart’s pizza sandwich recipe. Filled with roasted tomatoes, sauteed mushrooms and two kinds of cheese!
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Ingredients
For the tomatoes:
- 2 beefsteak tomato sliced ½-inch thick, medium firm
- olive oil spray or olive oil
- salt
- black pepper
For the mushrooms:
- 1 tablespoon olive oil
- 2 portabella mushroom caps cleaned, stemmed and sliced, medium
- salt
- black pepper
For assembling:
- 1 pound pizza dough refrigerated
- ½ of a small red onion thinly sliced
- 2 ounces goat cheese crumbled
- 4 ounces fresh mozzarella sliced
- 1 cup arugula lightly packed, fresh
- ½ cup basil leaves lightly packed, fresh
- 1 teaspoon lemon juice fresh
- ½ teaspoon olive oil
Instructions
For the tomatoes:
- Preheat the oven to 325ºF. Line a large baking sheet with parchment paper.
- Lay the sliced tomatoes in a single layer on the prepared baking sheet, then mist or drizzle lightly with olive oil and sprinkle with salt and pepper.
- Bake for about 50 minutes to 1 hour, gently and carefully flipping the tomato slices once halfway during baking, until slightly shrunken and shriveled. Remove from the oven and let cool for about 5 minutes. Gently blot with paper towels to remove excess moisture, then transfer the tomatoes to a plate and set aside.
- Increase the oven temperature to 500ºF. Re-line the large baking sheet with a clean piece of parchment paper and set aside.
For the mushrooms:
- Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the sliced mushrooms and cook until tender and they have released their juices, about 6 to 8 minutes. Remove from the heat and stir in salt and pepper to taste. Set aside.
To assemble:
- On a floured surface, split the pizza dough into three equal pieces and shape each into a circle that is about 7 inches in diameter. If the dough keeps springing back, let rest for about 10 minutes and then try again.
- On one half of each circle of pizza dough, add some of the sliced red onion, some crumbled goat cheese, the cooked mushrooms, the roasted tomatoes and some mozzarella. Fold the other half of the pizza dough over the top to cover the filling, pinch the two corners, but do not seal the dough all the way around.
- Carefully transfer the assembled sandwiches to the prepared baking sheet. Bake until golden brown, about 10 to 12 minutes.
- Remove from the oven and let cool for 10 minutes.
- Meanwhile, in a small bowl, toss together the arugula, basil, lemon juice and olive oil. Carefully open each cooled sandwich and fill with some of the arugula mixture. Serve.
Nutrition Information
Show Details
Calories
646kcal
(32%)
Carbohydrates
86g
(29%)
Protein
27g
(54%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
39mg
(13%)
Sodium
1419mg
(59%)
Potassium
840mg
(18%)
Fiber
6g
(24%)
Sugar
18g
(36%)
Vitamin A
2709IU
(54%)
Vitamin C
35mg
(39%)
Calcium
264mg
(26%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3large sandwiches
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 86g | 29% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 1419mg | 59% |
| Potassium | 840mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 2709IU | 54% |
| Vitamin C | 35mg | 39% |
| Calcium | 264mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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