Need a quick, meatless Monday meal idea? How about one that is easy to adapt to everyone's tastes? Pizza is always a hit in our house. The girls have so much fun choosing toppings and building the pizzas that it turns into a dinner event. Since we know that kids are always more willing to try new foods when they help prepare them, we take advantage of pizza nights to help them willingly create meatless meals all on their own! They have so much fun working with fresh veggies (and snacking on them) while making this thin crust vegetable pizza recipe that they don’t even miss their usually requested pepperoni, sausage and ham toppings!
Ingredients for our Vegetable Pizza with Thin Crust
1 Thin Style Pizza Crust (Homemade, whole wheat, refrigerated, pre-made, etc.) ready to top with toppings and bake
2 Tbsp. Olive Oil
¼ Garlic Powder
½ tsp. Italian Seasoning
1 Tbsp. Grated or Shredded Parmesan Cheese
½ jar Pizza Sauce
¼ c. Chopped Onion
6 oz. Fresh or canned Mushrooms, sliced
½ c. Chopped Black Olives
½ c. Chopped Green Peppers
10-20 Medium or Mild Banana Pepper Rings (Adjust the number to suit your taste!)
2 c. Mozzarella Cheese, shredded
6 Slices Red Tomatoes
Jalapeno Peppers (optional)
Instructions for a Vegetable Pizza
Preheat oven and prepare pizza pan or stone. Preheat the oven according to the directions for your pizza crust and make any pan or oven preparations needed for the method you will use to bake. We usually bake our pizzas on simply a pizza pan or directly on an oven rack with a piece of aluminum foil.
Prepare the crust. Prepare the crust for toppings according to the recipe or package instructions. Before baking the crust, brush with olive oil and sprinkle with the garlic powder, Italian seasoning and Parmesan cheese.
Top the vegetable pizza with toppings. Layer each topping onto the pizza evenly. This is where our girls get creative. One hates onions--so one section of the pizza gets no onions. A couple of us aren’t green pepper fans--so we sprinkle green peppers only where we want them! We also like to “seal” most of the toppings under the cheese--except for the tomatoes and jalapenos.
Bake and serve. Bake until crust is browned and cheese is melted. Cut into wedges or squares and serve.