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5 vegetable pizza recipes

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Pizzas made in your Oster® Stainless Steel Convection Oven with Pizza Drawer are an easy weeknight dinner that has big taste with minimal prep.

Add some extra nutrients to your homemade pizzas by piling on the veggies - here are five recipe ideas:

1. Pesto Artichoke Pizza
Spread pesto on the dough, then add artichokes, roasted red peppers, olives and mozzarella cheese for veggie pizza bursting with Mediterranean flavor.

Ingredients:

  • 1 package pizza dough
  • ¼ cup pesto
  • 1 red onion, sliced
  • 2 cups artichoke hearts
  • ½ cup Kalamata olives
  • 1 cup roasted red peppers, sliced
  • 1 ½ cups small balls of mozzarella
  • 3 tablespoons olive oil

Directions
Spread pesto on pizza dough. Top with red onion slices, artichoke hearts, Kalamata olives and roasted red peppers. Add mozzarella balls, then drizzle pizza with olive oil. Cook pizza in the Oster® Stainless Steel Convection Oven at 425 degrees for 15-20 minutes, or until crust is crispy. Let cool slightly, then enjoy.

2. Turkey-Kale Pizza
Kale is full of important nutrients and tastes great atop a pizza. Add a light alfredo sauce, a little grilled turkey, some pinto beans and zucchini and you've got a delicious dinner any night of the week.

Ingredients:

  • 1 package pizza dough
  • 1 ½ cups light alfredo sauce
  • 2 cups cooked turkey, shredded
  • 2 cups kale
  • 1 large zucchini, peeled and sliced thinly
  • ½ cup pinto beans, rinsed
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • Juice of ½ lemon

Directions
Spread alfredo sauce on pizza dough. Top with cooked turkey, kale, zucchini slices and beans. Drizzle with olive oil, then sprinkle pizza with dried oregano, salt and pepper. Pour the fresh lemon juice over the pizza, then cook in the Oster® Stainless Steel Convection Oven at 425 degrees for 15-20 minutes or until crust is crispy. Let cool slightly, then enjoy.

veggiesAdd some veggies to your homemade pizza.

3. Garlic and Green Veggies Pizza
This tasty pizza is sure to please meat-eaters and vegetarians alike. A selection of flavorful green veggies atop a creamy alfredo sauce and seasoned with garlic and herbs makes for a mouth-watering pizza that's also full of nutrients.

Ingredients:

  • 1 package pizza dough
  • 2 cups alfredo sauce
  • 2 cups spinach leaves, chopped
  • 1 cup broccoli, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 celery stalks, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh oregano, minced
  • 2 tablespoons fresh basil, minced
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 3 tablespoons olive oil

Directions
Spread pizza dough with alfredo sauce. Top with spinach, broccoli, bell pepper and celery. Sprinkle with garlic, oregano, basil, sea salt and black pepper, then drizzle pizza with olive oil. Cook pizza in the Oster® Stainless Steel Convection Oven at 425 degrees for 15-20 minutes or until crust is crispy. Let cool slightly, then enjoy.

4. Roasted Vegetable Pizza
Roasted vegetables add a natural sweetness and rusticness to this pizza, with goat cheese providing a creamy contrast.

Ingredients:

  • 1 package pizza dough
  • 1 large zucchini, peeled and sliced
  • 1 red onion, sliced
  • 2 sweet potatoes, peeled and sliced
  • 1 cup mushrooms
  • ¼ cup olive oil
  • ¾ cup shredded parmesan cheese
  • 1 teaspoon sea salt
  • 2 teaspoons black pepper
  • 8 ounces goat cheese

Directions
Place the zucchini, onion, sweet potato and mushrooms on a baking sheet. Brush with olive oil, then bake in the Oster® Stainless Steel Convection Oven at 450 degrees for 5-7 minutes or until vegetables begin to become tender. Brush pizza dough with olive oil, then top with the roasted vegetables. Drizzle with additional olive oil, then sprinkle with sea salt and black pepper. Cook the pizza in the Oster® Stainless Steel Convection Oven at 425 degrees for 15-20 minutes or until crust is crispy. Top the pizza with small slices of goat cheese, let cool slightly, then enjoy.

5. Spicy Barbecue Pizza
Skip the takeout and instead make your own restaurant-quality pizza at home. Sweet barbecue sauce, lots of veggies, spices that bring a little heat and chicken make this pie a surefire hit.

Ingredients:

  • 1 package pizza dough
  • 1 ½ cups tomato sauce
  • 2 cups shredded mozzarella cheese
  • 1 ½ cups shredded carrots
  • 2 large yellow bell peppers, sliced
  • 1 large green bell pepper, sliced
  • 3 celery stalks, sliced
  • 1 red onion, sliced
  • 2 cups cooked chicken, shredded
  • ¼ cup barbecue sauce
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder

Directions
Spread tomato sauce on pizza dough, then cover with shredded mozzarella cheese. Top with carrots, bell peppers, celery, onion and chicken. Drizzle with barbecue sauce, then sprinkle with cumin, cayenne pepper and chili powder. Cook in the Oster® Stainless Steel Convection Oven at 425 degrees for 15-20 minutes or until crust is crispy. Let cool slightly, then enjoy.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 
 

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