This pizza was a delicious detour from the giant salads, rice bowls and veggies & dip I've been eating lately. Made up of resh veggies, a well-seasoned crust and a few tangy capers to boot, the whole family enjoyed this one and we kept going back for more until it had disappeared.
I love the change up from our usual pizzas that are loaded with plenty of sauce and "meaty" toppings like tempeh and mushroom. It's fitting for summer too given its lighter feel. Don't worry though, it's not light on flavour - there are lots of herbs and garlic to take care of that. And I would highly recommend making the Garlic Dipping Sauce too for that extra "zing". Nom nom nom.
makes 1 pizza
1 batch of prepared pizza dough (about 400g)
1 tbsp olive oil
1 clove garlic, minced (or more depending on taste)
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
sea salt & fresh pepper
1/4 cup sliced zucchini
1/4 cup sliced summer squash
1/2 cob of sweet corn, kernels removed
8-10 grape or cherry tomatoes, halved
1 green onion, diced
1 tbsp capers
Preheat oven to 450f.
Stretch out the pizza dough onto a pizza stone, pizza pan or a parchment-lined baking sheet that's been dusted with a teaspoon of cornmeal. Spread the oil onto the rolled dough, leaving a narrow border around the edge for the crust. Add the garlic and spices, distributing as evenly as possible over the oil. Next, add the vegetables in as much of a single layer as possible to ensure even cooking.
Place the pizza in the oven and bake for 15-17 minutes, rotating the pan after 10 minutes. Remove from the oven and let it sit for a few minutes to cool slightly before topping with some fresh parsley. Then slice and serve with a side of Garlic Dipping Sauce.
Garlic Dipping Sauce (based on this recipe for tofu sour cream)
Unfortunately raw garlic really upsets my stomach, so unless I'm going to be cooking it, I tend to stick to garlic powder. You can definitely try substituting freshly minced garlic in its place here.
1 package of silken tofu, drained
2 tbsp umeboshi vinegar
1 tbsp olive oil
1/2 tsp sea salt or Herbamare
1 tsp dried garlic powder*
1 tsp dried dill
1 tsp dried basil
1/2 tsp dried oregano
Place all ingredients in a food processor or blender and process until silky smooth. Store leftover sauce in a covered container in the fridge where it will keep for up to 1 week.
Although I'll definitely be making this pizza again, I feel like I need more ideas to power through all the veggies week in and week out, so now it's your turn to share. How do you get creative with seasonal produce?
Also, in case you missed it on Facebook, the lovely Melissa of Tastymakes posted an interview with me on their blog. You can check it out here.