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How to Make Crunchy Whole-Wheat Veggie Pizzas

How to Make Crunchy Whole-Wheat Veggie Pizzas

A serious kid-pleaser that doesn't skimp on nutrients or flavor

Crunchy Whole-Wheat Veggie Pizzas

We use whole-wheat tortillas as quick pizza crusts–a trick inspired by our friends at Serious Eats.

Cost for 4: $7.35
Total Time: 25 minutes

This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.

1. Preheat Broiler

Preheat broiler to high. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms, garlic, and zucchini; sauté 6 minutes or until tender and mushroom liquid evaporates.

2. Arrange Tortillas

Arrange 2 tortillas on a baking sheet; coat tortillas with cooking spray. Broil 2 minutes or until browned. Place, browned side down, on a work surface. Repeat with other 2 tortillas.

3. Divide Vegetables

Combine tomato sauce, oregano, and salt in a microwave-safe bowl; microwave at HIGH for 30 seconds. Spoon 2 tablespoons sauce on unbrowned side of each tortilla.

Divide vegetables over tortillas; sprinkle each with about 1/3 cup cheese. Place 2 pizzas on baking sheet. Broil 2 minutes or until cheese melts. Repeat with remaining pizzas.


Healthy Whole Wheat Veggie Pizza


Searching for Healthy Whole Wheat Veggie Pizza information? You are in the right place. At maarslet-pizza.dk you can find everything you want to know about Healthy Whole Wheat Veggie Pizza. And of cause you can order a tasty pizza! So find info and order pizza online!

Whole Wheat Veggie Pizza Recipe Taste of Home

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Healthy Garden Veggie Whole Wheat Pizza Simple Nourished .

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Is Whole-Wheat Pizza Healthy? Our Everyday Life

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7 Fresh and Healthy Vegetable Pizza Recipes Health.com

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    Jan 22, 2014 · Honey sweetened, 100% whole wheat pizza crust. Crispy on the outside, soft on the inside, chewy edges, healthy whole-grain goodness. Not dry, dense, or tough-textured. Truly a foolproof, healthier alternative to regular crust! I’m quite certain this roasted veggie whole wheat pizza will impress pizza aficionados everywhere.

Crunchy Whole-Wheat Veggie Pizzas Recipe MyRecipes .

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    Aug 25, 2015 · This installment of our Let's Cook! curriculum, designed to empower busy folks to cook healthier meals at home, is a real kid-pleaser. We use whole-wheat tortillas as quick pizza crusts--a trick inspired by our friends at seriouseats.com. Divide vegetables over tortillas sprinkle each with about 1 . Servings: 4

Whole Wheat Veggie Pizza: Directions, calories, nutrition .

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Is pizza healthy? - CNN

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Gracie’s healthy veggie pizza She started with a super simple, 3 ingredient crust… sauteed garlic and veggies… made up her own recipe for sauce… was liberal with the shredded mozzarella… My daughter Grace has done it again! She’s been busy in the kitchen, this time creating her own recipe for healthy, easy pizza. This particular pizza yields a soft, chewy crust. If you like your crust a little more crunchy, simply pre-bake the crust for 5 minutes on the baking sheet, carefully remove it from the baking sheet, top it and then put the pizza directly on the oven rack to bake the rest of the way. If you’re in a big hurry to eat, you can use pre-made, jarred pizza sauce. Gracie’s pizza sauce is AMAZING, so if you have the time to devote to making it, it’s totally worth it. preheat oven to 450 degrees F. Grace’s 3 Ingredient Whole Wheat Pizza Crust: 1 and 1/2 teaspoons baking powder Mix all ingredients in a mixing bowl until dough forms. Transfer to a lightly floured surface and knead about 5 turns. Dough should be tacky but not totally sticky. Add a little more flour, if needed. Generously oil a pizza pan or small metal baking pan with olive oil. Form into a 10 inch pizza crust. (Grace formed her crust into an oblong oval.) Set aside and make your sauce and toppings. Grace’s Pizza Sauce: (enough sauce for 2 pizzas) 1/4 cup finely chopped onion 3 large cloves minced garlic 2 Tablespoons balsamic vinegar 2 Tablespoons dry Pizza seasoning/Italian seasoning 1 Tablespoon onion powder 2 teaspoons garlic powder 1 teaspoon red pepper flakes Brown the chopped onion in the olive oil. Once onion is slightly browned and soft, add the garlic. Cook 1 minute. Then add: tomato puree, tomato paste, vinegar, pizza seasoning, onion powder, sugar, fennel, garlic powder, salt and red pepper flakes. Reduce heat to low and cook for 30 minutes, stirring frequently. Add a little water or a splash of red wine if the sauce gets too thick. While the sauce is simmering, saute any veggies you’ll be using in a little olive oil in a skillet. Grace used: 5 sliced baby bella mushrooms, 1/4 cup onion, 1/4 cup chopped green bell pepper, 6 chopped grape tomatoes and 4 large cloves of garlic. When the sauce is done, spread about half of it on the pizza. Top sauce with 8 oz. shredded, part skim Mozzarella cheese and desired toppings. Place pizza in preheated 450 degree oven and bake for 10 to 20 minutes or until cheese is melty and golden brown, crust is done and pizza is completely hot all the way through. Brilliant Bases in Veggie Pizza Recipes

Most of these recipes have comprehensive instructions on how to make a great dough for the base, while others suggest shop bought dough, which is foolproof and a great time saver.

However, given that HURRYING the Food Up is kind of our whole jam, we have included a whole section on flatbread/naan bread veggie pizza recipes!

These recipes use ready made naan or flatbread as a base, so all you have to worry about is what delicious vegetarian pizza toppings to use.

If you don’t have time to proof dough, but you also don’t have any naans, you can make a speedy pizza with a quick flatbread recipe.

This recipe by Jamie Oliver makes stupidly tasty flatbreads using yoghurt! Alternatively, get a load of our pizza-pancake hybrid for another quick way to make a delicious homemade veggie pizza.

Tasty Veggie Pizza Toppings

Unsurprisingly, the most popular veggie pizza toppings tend to be roasted vegetables – and for a good reason! Delicious meaty roast aubergine… juicy charred red pepper…sweet soft onion slices…on top of tangy tomato sauce, smothered in mozzarella- sounds like a homemade vegetarian pizza to die for!

However, veggie pizza recipes do not always have to be tomato sauce based – have you ever tried a white pizza?

A cheese lover’s dream, these pizzas skip the sauce and head straight for the cheese.

Check out this Three Cheese White Pizza with Butternut Squash, Mushrooms and Caramelised Onions. Three cheeses!? Now THAT is the kind of cheese quantity I like to see in a vegetarian pizza recipe!

We also have a section of recipes that show how to make vegetarian pizzas with gluten-free bases. No one should miss out on pizza!

There are so many cool, yummy gluten-free options when it comes to pizza crusts – check out our chickpea flour recipe and this awesome red lentil crust.

Hopefully there is a pizza here for everyone…so go forth, and make pizza!


Homemade Whole Wheat Pizza Crust

Prep Time: 2 hours

Total Time: 2 hours, 15 minutes

Follow these easy instructions for creating a soft & chewy honey whole wheat pizza crust at home. I do not know how to make this pizza crust gluten free. For the best results, just stick to the recipe as written.

Ingredients:

  • 1 teaspoon granulated sugar
  • 1 Tablespoon Red Star Platinum yeast*
  • 1 and 1/2 cups (360ml) warm water (105 - 115F degrees)
  • 1 Tablespoon (15ml) olive oil
  • 1 Tablespoon (21g) honey
  • 1 teaspoon salt
  • 3 and 1/4 cups (407g) whole wheat flour
  • olive oil for brushing crust

Directions:

  1. In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the sugar, yeast, and warm water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add the olive oil, honey, and salt. Mix by hand with a whisk or with the dough hook on low speed for 30 seconds. Add 3 cups of whole wheat flour and mix with the dough hook on low speed or with a large rubber spatula until dough starts to come together.
  2. Once mixed, knead for 5 minutes by hand on a lightly floured surface or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/3 cup more whole wheat flour. I only needed 1/4 cup more whole wheat flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
  4. For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.
  5. Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes. Punch the dough down to release the air. It will deflate.
  6. Cut the dough into two.
  7. Roll each half into a ball and let rest in two separate bowls lightly covered with plastic wrap or aluminum foil for at least 20 minutes. You may freeze one of the dough balls at this point to use at a later time. Please read above in the post for freezing instructions.
  8. Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets or pizza pans with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture) or flour (not preferred). Please read above in the post for why cornmeal is preferred.
  9. After 20 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or directly onto your cornmeal lined pizza pan/baking sheet. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
  10. Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the lip. (Pictured in step 11 here.) To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Transfer dough to the pizza pan, baking sheet, or pizza stone. Be gentle with it.
  11. Top with your favorite toppings, like roasted vegetables and cheese.
  12. Bake for 15 minutes or until the crust is lightly browned. I kept my pizza in the oven for 16 minutes because I like a toasty crust.
  13. Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

Recipe Notes:

*You may substitute active dry yeast on an equal basis for the instant yeast. Expect an approximately 50% slower rise time.

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You may make this dough without a mixer OR you may make this dough with a mixer. I will provide instructions for both in the following steps.

(1) In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the sugar, yeast, and warm water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved. This is called “proofing” the yeast. If the yeast doesn’t dissolve, your yeast is dead. Start again with active yeast. Add the olive oil, salt, and honey. Mix by hand with a whisk or with the dough hook on low speed for 30 seconds. Add 3 cups of whole wheat flour and mix with the dough hook on low speed or with a large rubber spatula until dough starts to come together.

(2) Once mixed, knead for 5 minutes by hand on a lightly floured surface or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/3 cup more whole wheat flour. I only needed 1/4 cup more whole wheat flour. After kneading, your dough should be smooth and elastic. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

(3) Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).

4) For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar (I opened it wide for this picture). This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.

(This photo is from another recipe, but you get the idea.)

5) Depending on your type of yeast, your dough will have doubled in size in about 1 – 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes. Punch the dough down to release the air. It will deflate.

7) Roll each half into a ball and let rest in two separate bowls lightly covered with plastic wrap or aluminum foil for at least 20 minutes. You may freeze one of the dough balls at this point to use at a later time. Please read above in the post for freezing instructions.

8) Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets or pizza pans with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture) or flour (not preferred). Please read above in the post for why cornmeal is preferred.

9) After 20 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or directly onto your cornmeal lined pizza pan/baking sheet.

Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.

10) Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the lip. (Pictured in step 11 here.) To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling.

Transfer dough to the pizza pan, baking sheet, or pizza stone. Be gentle with it.

11) Top with your favorite toppings. May I suggest a roasted veggie pizza?

11) Bake for 15 minutes or until the crust is lightly browned. I kept my pizza in the oven for 16 minutes because I like a toasty crust.

12) Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

My Cookbooks


How To Make Pizzas with Rotis

Other than the obvious use of rotis with a saucy curry, it is ALSO great to use as a pizza base. Not only does these mini rotis make an incredibly versatile crispy base for almost any topping, it is also great to make tacos. Very versatile indeed! You can bulk up on these as they last pretty long in a freezer too. Win!


All you need is a few mini rotis, a spread of homemade tomato sauce, delicious roasted veggies and a few slices of fresh mozzarella to make these Mini Veggie Pizzas. Simply place the rotis in a hot oven for a minute to crisp up a little before you add the toppings. Then pop it back in the oven to melt the cheese to perfection.


Healthy Pizzas to Make at Home

We are sharing some of our favorite healthy pizza recipes, some are Instagram-ready, colorful, and splashy, while others are easy to pull together on a busy weeknight. Whole grain crusts provide a delicious nutty flavor, and slip in a few servings of whole grain. We have included a crust recipe and a store bought winner at the end of this article. We suggest you invest in baking parchment to bake right on the oven rack if you love crisp crust. Or, you can cook outside on the gas grill. Buon appetito!

Pizza With Olives, Aleppo Pepper, and Fresh Mozzarella
Aleppo pepper makes a great pizza seasoning, because it is less assertive and more nuanced than red pepper flakes. It is a little spicy and a full complement to the tangy sauce and rich cheese in this pizza. You can find this pepper at spice stores, gourmet grocers, or online . The sprinkle of kalamata olives adds just the right touch of umami .

Pizzas are a great place to slip some extra leafy greens into your diet! Peppery arugula adds a burst of tangy freshness that pairs well with the savory toppings. Mushrooms are terrific stand-ins for traditional cured meat toppings that are heavy on sodium. We recommend a mixture of portobello and crimini mushrooms for a meaty, and earthy rich flavor.

Bright and herbaceous flavors are the stars of this pizza! Roasted tomatoes offer a sweet contrast to the tangy feta and nutty pesto. Plus, roasting your red tomatoes makes them richer in the antioxidant lycopene and lower in sodium than traditional pizza sauce. We recommend using a high-quality ricotta cheese to make your pizza creamier and even more delicious.

The classic Vietnamese sandwich gets reincarnated as a cheesy pizza. Quick-pickled carrots, cucumber, and radishes provide a bright crunch. Although the classic banh mi sandwich calls for pork, our meatless version is really satisfying. If you are craving an extra hit of quality protein, try cracking two eggs over the cheese before baking. Yummy!

Curly ribbons of zucchini and bright cherry tomatoes bursting with flavor are the perfect pair for this creamy ricotta base. For added visual interest, you can use multi-colored tomatoes. To keep it easy, you can roll the dough out on parchment paper and place the paper on a hot pizza stone.

Crunchy Whole Wheat Veggie Pizza
This super easy recipe uses whole wheat tortillas as quick pizza crusts. It is a kid favorite and an easy way to get vegetables into their diet.

The classic combination of tomatoes, fresh mozzarella and thinly sliced basil never disappoints. Our caprese pizza uses those ingredients to make an easy and delicious pizza. Adding a drizzle of balsamic vinegar or balsamic glaze brings out the flavors and makes for a beautiful presentation.

Butternut Squash Pizza
This is a beautiful and colorful pizza. The goat cheese is mild, so if you want more of a &lsquokick&rsquo, consider switching it out for feta or gorgonzola cheese.

Using pitas for the crust makes this sweet and savory pizza easy to make. Smoky bacon, rich walnuts, and woodsy thyme give a depth to these quick personal pizzas.

Easy peasy recipe!! You can mix up this 100% whole wheat pizza dough in your food processor. It rarely needs kneading or rising time. You can store it in the refrigerator for a few days for a quick, homemade pizza anytime!

Best Store-bought Pizza Dough

Hands down, Trader Joe&rsquos fresh pizza dough packs are the best! Sprinkle a little flour on your working surface and this dough is easy to roll out. It holds its shape very well, and browns quickly. Taste testers noted its crispy-chewy texture and yeasty flavor. It comes in whole-wheat and Italian-style varieties.


Let us know if you make any of these recipes and what you and your family thought! And, if you need any assistance finding a new home with an upgraded Kitchen, or maybe even an outdoor pizza oven, start your search here ! We&rsquod love to help!


Whole Wheat Margherita Pizza

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The addition of whole wheat flour to the dough gives this pizza a chewy, yet crispy, crust. It’s baked on a regular baking sheet, so no special pizza stone or pan is needed. And you can fancy up the simple mozzarella and fresh basil toppings with some caramelized onions or sautéed broccoli rabe.

Game plan: You can make the dough ahead through step 5, wrap each dough ball tightly in plastic wrap, and freeze in resealable zip-top bags for up to 2 months. When you’re ready to make the pizza, place the frozen dough balls on a lightly oiled work surface, cover with plastic wrap, and let them come to room temperature, about 2 hours. Then proceed with shaping the dough and topping it.


How to Make Crunchy Whole-Wheat Veggie Pizzas - Recipes

First, make your Original Pizza Sauce and your Almond Parmesan according to the recipes and directions below.

Next, preheat your oven to 425° F, or according to your pizza crust directions.

Let’s start on the veggies. Heat a sauté pan over medium-high heat for two minutes. Add the mushrooms and spread them out in the pan so they are not overlapping. Let them sit and start to brown for about 2 minutes. Don’t be tempted to stir them just yet! After about 2 minutes, stir the mushrooms and add a splash of water to prevent sticking, if needed. Continue stirring while they cook, until they begin softening, browning and releasing their juices. When they are done, drain any remaining liquid and set them aside.

In the same pan over medium heat, add the onion and red pepper. Cook while stirring for about 5 minutes, until they start softening a bit. Add a splash of water if anything starts to stick. Remove them from heat and transfer to a small bowl.

In the same pan over medium heat, add the baby spinach, granulated garlic and sea salt. Let the spinach wilt for about 2 minutes, adding a splash of water if anything sticks. When the spinach is wilted, drain any remaining liquid and set aside.

Time to assemble your pizzas!

Spread a layer of Pizza Sauce on each crust. In this order, add a layer of onions and red peppers, sautéed spinach, mushrooms, Kalamata olives and some torn basil leaves. Use up all of your veggies, adding them to each pizza. Finally, sprinkle each pizza generously with our Almond Parmesan.

Bake for 8-10 minutes, or according to pizza crust package directions. Remove your Veggie Pizzas from the oven and let them sit for a minute before slicing them up.

Serve with extra Almond Parmesan, crushed red pepper flakes, sliced banana peppers, or whatever else you like on your pizza!


Make Your Own Mini Pizzas + Homemade Pizza Dough

Mini pizzas on homemade thin crust dough + tons of topping ideas! These little bites are perfect for parties and fun for weeknights!


One of the best things about knowing how to cook is that you turn whatever’s in your fridge into a fabulous, delicious appetizer for friends and family!

With a batch of freshly made pizza dough, mozzarella, sauce, and a few of my favorite toppings, these little two-bite pizzas were easy to make and a total hit. Well… I didn’t have a chance to taste more than one of them, but if there weren’t guests to feed you could bet I’d have gone back for more!


I like to make my pizza dough at home – There’s something that knocks my socks off about watching a bunch of simple ingredients turn into a puffy, cloudlike ball of bready goodness! Plus, you can add in dried herbs or grated cheese and give it a little extra flavor than the store bought stuff.

Read up on how to get these perfect mini pizza circles in the recipe below.

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Now onto the good stuff! Sometimes you just gotta use what you got. This time, it was roasted red peppers, spinach, ham, and a thoroughly loved block of Asiago cheese. Oh, Asiago I love you.

Onto the pizza they went, along with freshly grated ribbons of shredded mozzarella and a swirl of my favorite pasta sauce. You can use pizza sauce, too, or do it up homemade with your bad self!


After baking for about ten minutes, these bubbling hot beauties were ready for munching – and boy, did they go fast!

Get inspired with plenty of creative topping ideas below, including different meats, vegetables, cheeses and more than you may not have tried before. I love to get funky with different flavors, and pizza is a great canvas for experimenting!


Watch the video: Quark und Hefeteig Die Apfelbrötchen sind unglaublich! Leckeres Teigrezept! (November 2021).