Whether it’s thin crush, Chicago-style deep dish or anything in between, it’s no secret that pizza reigns supreme when it comes to America’s favorite foods – particularly when it’s piled high with fresh and savory toppings! October marks National Pizza Month, and while it can be strongly argued that every month should be a pizza celebration, October provides the perfect excuse to find your own slice of heaven.
Woodstock’s Pizza has created the ultimate pizza to cure your pizza craving while keeping your body happy and healthy: the Grateful Veg Pizza! In this recipe, hearty and flavorful ingredients come together to satisfy your deepest cravings, loaded with sliced bell peppers, fresh tomatoes, and vegan crust for this crowd-pleasing pizza. This fun, filling, and versatile dish is extremely easy to make at home!
The Grateful Veg
Recipe Courtesy of Woodstock’s Pizza
Serves a 12” Medium Pizza
Ingredients:
White, whole wheat, or gluten-free premade pizza dough
1 cup zesty red sauce
1 ¼ cups of 100% whole milk mozzarella cheese
3 ½ ounces of pre-sliced white mushrooms
2 ounces of sliced onions
3 ounces of sliced bell pepper medley (banana peppers, yellow peppers, red peppers)
2 ounces of sliced black olives
5 ½ ounces of sliced fresh tomatoes
Instructions:
Roll the dough flat on a non-stick surface.
Spread red sauce on the rolled-out pizza dough.
Fold the edges of the pizza dough in to create a folded-over, sauce-stuffed crust.
Evenly spread 100% whole milk mozzarella cheese over the dough.
Add the mushrooms, onions, bell pepper medley, and black olives, spreading evenly over the dough.
Bake for 25-30 minutes at 450 degrees, until pizza is golden brown.
Remove form the oven and top generously with fresh-sliced tomatoes.
