This Vegetable pizza is easy to make and has a mountain of vegetables as topping. Crust is a simple roti/ whole-wheat flatbread that comes together in no time.
For the final day of this week’s BM under ‘Pizzas and Pastas’ theme, I have an unusual pizza recipe. It’s a vegetable pizza made on a roti (whole-wheat flatbread) with homemade tomato sauce and loads of vegetables. The whole dish comes together is less than an hour and it is a healthier option to any take out pizza.This recipe is from ‘vegan street food’ cookbook that I got from the library recently. It has veganized street food recipes from all over Asia. This vegetable topped pizza was one of the many recipes that caught both my eye and my daughters eye. I thought it would be perfect to make this week’s theme.
The vegetables in this recipe can be easily customized to whatever your kids like. I used some veggies that my kids like and some that they don’t mind. All in all it is a very simple recipe but tastes pretty amazing.Homemade tomato sauce is exactly that – tomatoes stewed with some onion and garlic until soft and mushy. Nothing fancy about it.
I added very little mozzarella cheese, just because it’s pizza and it’s the biggest reason for the kids to eat the veggies on top.But if you have veggie lovers in your family, feel free to skip the cheese altogether and make this vegan. This pizza is absolutely delicious any which way you make it. So go ahead and make it 🙂Sending this to Srivalli’s Kid’s Delight event, themed on Pizzas and Pastas. Don’t forget to check out what my fellow marathoners have cooked up today for BM# 105.
½~1tspRed Chili powder (adjust as per taste preference)
To tasteSalt Pepper
4cupsChopped Tomatoes (about 6~8 medium size tomatoes)
Vegetables & Other ingredients:
1tbspCanola or Vegetable Oil*
1smallRed Pepper, seeded and thinly sliced
1SmallYellow Pepper, seeded and thinly sliced
1SmallGreen Pepper, seeded and thinly sliced
1SmallZucchini, thinly sliced
½cupMozzarella Cheese, grated (optional)
Make Pizza (Roti) Dough:
In a medium bowl, combine flour, salt and ajwain seeds. Add about 2/3 cup of water and mix the dough until a soft, pliable dough forms. Add more water as needed. Knead for about 10 minutes. Cover and set aside for 30 minutes.
Make Tomato Sauce:
In a small saucepan, heat oil over medium heat and cook the onion for 5~6 minutes or until soft.
Add the garlic, red chili powder, salt and pepper. Cook for 1~2 minutes. Add the tomatoes and cook till they are very soft and well reduced, Turn off the heat and let cool.
Prep the Vegetables:
Heat oil in a large skillet, add the veggies and cook on medium high flame until they are slightly soft and lightly browned around the edges. This can be done in batches if the pan is not large enough.
Place a pizza stone or baking sheet in the oven and preheat the oven to 425°F.
Divide the dough into 4 equal size balls. Roll each into a 8~10" round disk. Lightly brush oil on the dough and carefully place it on the hot hot pizza stone. Bake for 5~7 minutes or until almost cooked.
Spread the tomato sauce over the base. Layer with the cheese and top with cooked veggies. Put a few small dollops of tomato sauce in between the vegetables, drizzle with oil and sprinkle with salt and pepper. Bake for 4~6 minutes or until the base is completely cooked and slightly browned around the edges. Repeat with the remaining dough to make 4 pizzas in total.