Rainbow Veggie Pizza
It won’t take long to find out what’s at the end of this rainbow; this savory vegetable rainbow pizza will get gobbled up in an instant!
- 1 16 oz (450 g) ball fresh pizza dough
- canola oil
- assorted fresh vegetables such as broccoli, yellow pepper, orange pepper, grape tomatoes, red onions and purple potatoes
- 1/2 cup (125 mL) prepared pesto
- 1 cup (250 mL) shredded mozzarella cheese
Preheat the oven to 425°F (218°C).
Brush the White Large Round Stone with oil. Place the dough in the center of the stone. Roll the dough to the edges with the Baker’s Roller®, pressing with fingers as needed. Pierce the entire dough with the pastry tool. Bake the crust for 14–18 minutes, or until the edges are light golden brown.
Meanwhile, prepare your vegetables. Slice broccoli with a Utility Knife, use the Close & Cut to halve grape tomatoes, and use the Simple Slicer on the #1 setting to slice the purple potatoes. To dice the yellow and orange peppers, cut them into strips with the Quick Slice, then dice with a utility knife.
Remove the crust from the oven and lightly brush the edges with oil. Top with ½ cup (125 mL) of prepared pesto sauce and 1 cup (250 mL) of shredded mozzarella cheese. Arrange the vegetables as shown and bake for 18–21 minutes.
- 8 servings