Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
38 mins
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Servings
4
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Calories
1606 kcal
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Course
Main Course
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Cuisine
Spanish
Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts
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You can make this pizza restaurant-style with a pizza peel + pizza stone, or use a large cast iron skillet or baking sheet. For a make-your-own pizza party, the dough can be cut in half and used to make two smaller pizzas.
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Ingredients
- 1 whole wheat pizza dough
- extra virgin olive oil
- 1 cup romesco sauce
- 1/2 cup zucchini, sliced into rounds
- 1/2 cup mushrooms, thinly sliced
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup jarred artichoke hearts, halved
- 1 cup (227g) ricotta cheese
- 1/4 cup pickled red onions
- 3 cups (70g) arugula
- Parmesan cheese, for garnish
Instructions
- Get ready: Preheat your oven to 500°F. If you’re using a pizza peel, place a pizza stone on a rack in the oven to preheat.
- Prevent sticking. If you’re using a pizza peel, line it with parchment paper and lightly dust with flour. Or coat a baking sheet or large cast iron skillet with a thin layer of olive oil.
- Stretch the dough. Set the dough on your chosen surface and stretch into a circle about 12 to 14 inches in diameter. (Alternatively, divide the dough in half for two smaller pizzas.) With the palms of your hands, press the dough outward from the center into a rough circle. You can pull and stretch the dough from the edges to spread the dough further. To form the crust, leave the edges of the dough slightly thicker than the middle.
- Add the toppings: Lightly brush the dough with olive oil, then spread the romesco sauce over the dough with the back of a spoon leaving a 1-inch border at the edges. Evenly distribute the zucchini, mushroom, Kalamata olives, and artichoke hearts over the sauce. Spoon on small dollops of ricotta cheese.
- Turn your oven to 450°F and bake: If you’re using a pizza peel, carefully shimmy it and slide the pizza off onto the baking stone. Bake for 16 to 18 minutes, or until the crust is golden brown and the toppings are cooked. For a cast iron or baking sheet, set in your oven and bake for 20 to 25 minutes.
- Finish the pizza: Transfer the pizza to a cutting board or a large serving plate. Sprinkle the top with pickled red onions and add arugula. Lightly drizzle with extra virgin olive oil and finish with freshly shaved parmesan cheese.
- Serve: Slice and serve immediately.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Nutritional calculation does not include the pizza dough or Romesco sauce.
Nutrition Information
Show Details
Calories
160.6kcal
(8%)
Carbohydrates
7.4g
(2%)
Protein
8.7g
(17%)
Fat
10.8g
(17%)
Saturated Fat
5.5g
(28%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
4.2g
Cholesterol
31.6mg
(11%)
Sodium
565.8mg
(24%)
Potassium
220.8mg
(6%)
Fiber
2.3g
(9%)
Sugar
2.1g
(4%)
Vitamin A
729.4IU
(15%)
Vitamin C
6mg
(7%)
Calcium
166.3mg
(17%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1606 kcal
% Daily Value*
| Calories | 160.6kcal | 8% |
| Carbohydrates | 7.4g | 2% |
| Protein | 8.7g | 17% |
| Fat | 10.8g | 17% |
| Saturated Fat | 5.5g | 28% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 4.2g | 21% |
| Cholesterol | 31.6mg | 11% |
| Sodium | 565.8mg | 24% |
| Potassium | 220.8mg | 5% |
| Fiber | 2.3g | 9% |
| Sugar | 2.1g | 4% |
| Vitamin A | 729.4IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 166.3mg | 17% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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