A fast and easy pizza with fresh veggies from the garden.

Preheat oven to 350 degrees F.

Pizza dough, homemade or purchased fresh at your grocery store
Shredded “four cheese Italian blend”
Olive Oil
Feta or goat cheese
Veggies of your choice such as broccoli, chard, kale, spinach, peppers, or squash
Tomato sauce or pesto, optional
Nasturtiums, calendula or marigold petals for garnish

This pizza had garden broccoli, chard, and nasturtiums on top.

This pizza had garden broccoli, chard, and nasturtiums on top. We are using up the last of our frozen tomatoes from last year, so we made a red tomato sauce that was lighly spread over the top of the four-cheese blend. 

Roll out dough and place on a buttered pizza pan or cookie sheet. Top with 3/4 of the shredded cheese. Spoon tomato sauce or pesto over this grated cheese layer if desired. (You can make this a “white pizza” without any sauce.)

Chop your veggies and sprinkle them evenly over the top. Add the feta or goat cheese and the remaining grated cheese blend. Bake in the oven for 25 to 30 minutes. When the pizza is starting to look about done, slide it off the pan onto the oven rack and continue to bake for five to ten minutes. When the pizza is looking almost done, slide the pan back under the pizza and sprinkle the top with flowers or flower petals and close the oven door for about a minute.

Remove from the oven, slice and enjoy!

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