In this blog post I will publish different kinds of vegetable toppings for pizzas. I will add here all the new ones, whenever we happen to eat pizzas, which unfortunately doesn’t happen very often despite the fact that I love pizzas.
Recipes for gluten free pizza dough and tomato sauce for pizzas have been published already before in another blog post. The recipes for them can be found here.
Pizza 1:
Pizza with tomato sauce, grated cheese, champignons, tomatoes, artichoke bottoms, black olives, mozzarella cheese and fresh rucola.
Preheat the oven to 220°C (428°F)
Put the dough onto a baking sheet and pat or roll it to a thin “bed” for the toppings.
Add the toppings in the following order:
Tomato sauce
Grated cheese
other ingredients
Add toppings (except mozzarella and rucola) and bake for about 10 minutes. Add mozzarella and bake for another 10 minutes or until the bottom is evenly baked and nicely brown on the edges. Add fresh rucola and enjoy!
Pizza 2:
Pizza with tomato sauce, grated cheese, tomatoes, artichoke bottoms, asparagus, zucchini, garlic gloves, gorgonzola cheese and rucola.
Preheat the oven to 220°C (428°F)
Peel the asparagus and cut in small pieces. Cook them for about five minutes in salty water. Soak well. I cooked four shafts, but you can use more if you like.
Peel the garlic gloves and cut in small pieces. In my pizza there is six cloves, but you can of course make everything to your taste.
Put the dough onto a baking sheet and pat or roll it to a thin “bed” for the toppings.
Add the toppings in the following order:
Tomato sauce
Grated cheese
other ingredients (except rucola)
Add toppings (except rucola) and bake for about 20 minutes or until the bottom is evenly baked and nicely brown on the edges. Add fresh rucola and enjoy!
Tags: artichoke bottoms champignons gluten free pizza gorgonzola vegetable pizza vegetables vegetarian vegan
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