This is a twist on my standard pizza recipe, which I’ll reprint below, adding in extra veggies. I figured out a while ago that I can lay on zucchini rounds like pepperoni and get a heck of a lot of veggies on a pizza, but I figured out yet another way to up the nutrition and veggie content of my pizza. Plus I find it really tasty.
1-1/2 cups white whole wheat flour
1/2 tsp. salt
1/4 tsp. yeast
1 Tbsp. olive oil
2/3-3/4 cups water
Mix together the dough ingredients until a soft dough forms. Roll into a ball and place in a covered bowl to rise. After 8-12 hours of rising, divide in half and form each half into a flat pizza shape on a parchment-lined cookie sheet.
2-4 Tbsp. canned tomato sauce or tomato paste, salted to taste
2 cups baby spinach, finely chopped
2 cloves garlic, minced fine
1 small zucchini, cut into thin rounds
4 oz. low-moisture mozzarella cheese, shredded
Preheat oven to 425 degrees. Spread 1-2 Tbsp. of sauce on each pizza. Mix together the chopped spinach and garlic and sprinkle half of the mixture over each crust. Lay out zucchini slices like pepperoni, overlapping if you wish. Cover pizzas with cheese. Bake at 425 degrees for 15-25 minutes until the cheese is brown and the sauce is bubbling. Allow to rest for 5-10 minutes before cutting into slices and serving. Makes 2 personal pizzas.