Garden Veggie Pizzas
with Peppers & Mushrooms
Tender cremini mushrooms, sweet mini peppers, and softened white onion are the classic trifecta to a veggie-lover's pie. For this pizza, we make a quick and simple tomato sauce with crushed tomatoes and Italian herbs and top it with vegan parmesan for a salty, nutty finish.
Nutrition (per serving)
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INGREDIENTS
- 4 oz cremini mushrooms, trimmed and thinly sliced
- 1 garlic cloves, peeled and minced
- 13.76 oz crushed tomatoes
- 1 tbsp tomato powder
- 2 tsp Italian seasoning blend
- 1/2 tsp red chile flakes
- 2 flatbreads
- 2 oz vegan mozzarella
- 1 yellow onion, peeled and thinly sliced
- 2 mini sweet pepper, trimmed, deseeded and thinly sliced
- 1 tbsp vegan parmesan
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 350°F. Heat 1 tbsp olive oil in small saucepan over medium heat. Add mushrooms and a pinch of salt and pepper and cook until beginning to brown, 5 to 7 minutes. Transfer to plate. (4-serving meal: use 2 tbsp olive oil)
Heat 1 tbsp olive oil in same saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Stir in crushed tomatoes, tomato powder, Italian seasoning blend, as much red pepper flakes as you'd like, and a pinch of salt and pepper. Cook until sauce begins to thicken, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)
Place flatbreads on foil-lined baking sheet. Divide tomato sauce between flatbreads and spread into even layer. Sprinkle with mozzarella, cooked mushrooms, onion, and peppers and drizzle each with 1 tsp olive oil. Bake until onions are translucent, 10 to 12 minutes. Set oven to broil on high and continue to cook until edges of crust are crispy in places, about 5 minutes.
Cut garden veggie pizzas with peppers and mushrooms into quarters, transfer to plates, and sprinkle with parmesan. Dig in!
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