I love a good slice of pizza—especially when it comes with a fresh side salad. Why not combine the two? This four-cheese veggie pizza started as a fridge clean-out: I sautéed a medley of vegetables and tucked them under layers of cheese to make a satisfying weeknight meal.
For a quick weekday supper I used store-bought fresh pizza dough—convenient and fast. If you prefer, make your own dough, but the goal here is simplicity. Pizzas are a perfect way to use leftover vegetables, cheeses and meats.
Finish the pizza with a handful of fresh arugula, a drizzle of olive oil and a splash of balsamic vinegar—dinner and salad in one delicious bite.
Preparation
Start by heating 1–2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add 1–2 minced garlic cloves and cook for about a minute. Add the chopped vegetables—brussels sprouts, cauliflower, leeks (light green and white parts), cremini mushrooms and spinach—except the red bell pepper. Sauté for 5–6 minutes until slightly softened. They’ll finish cooking in the oven. Season with salt and pepper to taste, then remove from heat and drain any excess liquid.
Assembling the Pizza
On a lightly floured surface, roll out the pizza dough and transfer it to a prepared baking sheet, pizza stone or a non-stick baking mat. Brush a thin layer of tomato sauce over the dough. Dollop or spread about 1/2 cup ricotta cheese in a few spots, then add provolone slices. Drain the sautéed vegetables and distribute them evenly over the sauce and cheeses. Top with sliced red bell pepper, then sprinkle on freshly grated mozzarella (about 1/3 cup) and parmesan (about 1/4 cup).
Baking
Bake the pizza at 400°F (200°C) for 20–25 minutes, or until the crust is golden and crisp and the cheese is bubbling. If using a pizza stone, bake at 450°F for about 15 minutes. Ovens vary, so reduce the temperature to 375°F if the pizza is browning too quickly.
Let the pizza rest for 5–6 minutes after removing it from the oven. Top with a generous handful of fresh arugula, a drizzle of olive oil and a splash of balsamic vinegar. Slice and serve immediately.
Ingredients
- 1–2 tablespoons olive oil, plus more for topping
- 1–2 cloves garlic, minced
- 1 cup chopped brussels sprouts
- 1 cup chopped cauliflower
- 1 cup chopped leeks (tender light green and white parts)
- 1 cup sliced cremini mushrooms
- 1 cup spinach leaves
- Salt and pepper to taste
- Store-bought pizza dough, plus flour for dusting
- Tomato sauce
- About 1/2 cup ricotta cheese (or four dollops)
- 6 slices or freshly grated provolone
- 1/3 cup freshly grated mozzarella
- 1/4 cup freshly grated parmesan
- 1/2 red bell pepper, sliced
- Fresh arugula
- Balsamic vinegar
Instructions
- Heat olive oil in a large sauté pan over medium-high heat. Add garlic and cook about 1 minute. Add chopped vegetables except red bell pepper and sauté 5–6 minutes until slightly softened. Remove from heat and drain any excess liquid.
- On a lightly floured surface, roll out the pizza dough. Transfer to a prepared baking sheet, pizza stone, or non-stick baking mat. Brush on tomato sauce, dollop ricotta, add provolone, then spread the sautéed vegetables.
- Top with red bell pepper slices, then sprinkle mozzarella and parmesan. Bake at 400°F for 20–25 minutes, until crust is browned and cheese is bubbling. If using a pizza stone, bake at 450°F for about 15 minutes. Adjust oven temperature if needed.
- Let cool 5–6 minutes. Top with fresh arugula, drizzle with olive oil and a splash of balsamic vinegar. Slice and serve immediately.
Enjoy this easy, flavorful vegetarian pizza that doubles as a meal and a salad. It’s a great weeknight option and a wonderful way to use up vegetables and cheeses in your fridge.
