California Veggie Recipe
Baby broccoli, eggplant, cremini mushrooms, sun-dried tomatoes, roasted corn, red onions, mozzarella and tomato sauce.
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Ingredients
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Vegetable Preparation
Cheese and Sauce
Base
Method
Vegetable Preparation
Prep the Vegetables
Trim the baby broccoli into bite-sized pieces. Dice the eggplant into ½-inch cubes. Slice the cremini mushrooms and red onion. Drain and chop sun-dried tomatoes if whole.
Sauté the Vegetables
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add eggplant, mushrooms, and red onions. Cook for 5–6 minutes until softened. Add baby broccoli and cook for another 3 minutes. Stir in roasted corn and sun-dried tomatoes. Season with salt and black pepper. Remove from heat and let cool slightly.
Assembling the Pizza
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating.
Shape the Dough
On a floured surface, roll out the pizza dough to a 12-inch circle. Transfer it to a pizza peel or baking sheet dusted with cornmeal or flour.
Add Sauce and Cheese
Spread the tomato sauce evenly across the dough, leaving about ½ inch around the edges. Sprinkle the shredded mozzarella evenly over the sauce.
Add Vegetables
Top the pizza with the sautéed vegetable mixture, distributing evenly over the cheese.
Bake the Pizza
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 12–15 minutes or until the crust is golden and the cheese is bubbling.
Cool and Serve
Remove the pizza from the oven and let it cool for 2–3 minutes. Slice and serve hot.
