Vegetable Pizza? Have Some Fun With It

If you’re going to make a vegetable pizza, don’t you at least want to have a little *fun* with it? Yes! You do!

Zucchini pizza made with one long zucchini noodle

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We’ve been playing around with some vegetarian (actually vegan because they are all cheese-free) pizzas in the last few weeks and we’ve decided that there’s nothing more boring than a pizza with just a few vegetables plopped on top. Think about it this way – pizza dough is your canvas and you are the artist. There are millions of ways to make your vegetable pizza more interesting – perhaps even more beautiful – and at the very least a conversation starter.

Some things you’ll need to start out are 1) a good recipe for pizza dough; 2) a multi-purpose mandoline slicer and/or a spiral vegetable cutter.

The Mandoline Slicer Handles All The Veggies

Mandoline slicer

First we used the mandoline slicer with four different colored carrots to create a woven “plaid” effect. The idea is to get long slices that are just thin enough to give you some flexibility to “weave” them – just as you would strips of pie dough for a pizza crust.

Thinly sliced multi-colored carrots make a “plaid” pizza

Hint: Remember that you’re going to see some “shrinkage” when the vegetables are baked, but if you keep the weave nice and tight it will stay in place.

Our next experiment was inspired by some beautiful baby radishes we found at the farmers’ market. We used the same mandoline slicer to slice them paper-thin. We then laid them out into a herringbone-style pattern to decorate a heart-shaped pizza. Again, make sure you account for some “shrinkage” because the radishes have a high water content.

Pizza made with ultra-thin sliced radishes in a herringbone pattern

Another day, we were fortunate to get our hands on some beautiful golden beets. Their brilliant yellow hue is just about the closest thing you could ask for in winter sunshine on a plate. We used the mandoline slicer to cut the beets into thin disc shapes, and then we arranged them in a circular pattern on a pizza crust.

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For this one – and for all of them – it helps to drizzle some olive oil on top of the vegetables. The olive oil allows the vegetables to roast without burning while the pizza cooks at a high (usually about 450 degrees) temperature. Before serving, we sprinkled some kosher salt on top to add a little kick.

Spiralizing Veggies for Pizza

Last but not least, we realized that when you slice zucchini in the spiral slicer, you always get one really long noodle. So we took a few super-long noodles and turned them into a massive spiral design.

Hint: Don’t use too much sauce. Also, once you’ve laid the zucchini noodle down try not to move it too much or it will drag the sauce around.

If you want vegan pizzas, you can keep these pizzas as we made them without cheese. Of course, if you want to go the traditional cheese route, you can always add the cheese on top (or add vegan cheese if that’s your preference). Now grab those veggies and start having some fun!

Have fun with your veggies while you make these vegetable-centric and vegan pizzas

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