vegetarian pizza
Vegetarian Pizza Recipes. Joe Gough/ Shutterstock

October 1 marks World Vegetarian Day, an established celebration by the North American Vegetarian Society (NAVS) to promote the joy, compassion and life-enhancing possibilities of vegetarianism. We suggest you take this opportunity to celebrate and experiment with creative ways to step-up your game with fruits and vegetables, in addition to help raise awareness about the benefits of a vegetarian diet. Try these delicious vegetarian Pizza recipes today:

French bread pizza with pesto and sun-dried tomatoes from ohmyveggies.com
Yield: 2 servings

Ingredients

  • 1 French demi-baguette, halved lengthwise
  • 1/4 c. pesto
  • 1/2 c. shredded mozzarella or Italian-blend cheese
  • 1/3 c. oven-roasted cherry tomatoes or oil-packed sun-dried tomatoes

Preparation: Preheat oven to 350 degrees. Place bread on baking sheet. Top each half with 2 tablespoons of pesto, ¼ cup of cheese, and tomatoes. Bake for about 10 minutes, or until cheese has melted.

Lemon gremolata pizza with cauliflower crust from ohmyveggies.com

lemon_gremolata_pizza
lemon gremolata pizza with cauliflower crust. KIERSTEN FRASE/ ohmyveggies.com

Yield: 4-6 servings

Ingredients

  • 1 prepared pizza crust (I used a cauliflower crust, omitting the fennel seeds)
  • 1/3 c. chopped parsley
  • 3 garlic cloves, minced
  • 1 tbsp. extra-virgin olive oil
  • 3/4 c. shredded parmesan cheese
  • 1 small lemon, thinly sliced (use a mandoline slicer, if you have one)

Preparation: Heat oven to 425 degrees. Line a baking sheet with parchment paper. Combine parsley, garlic, and olive oil in a small bowl. Sprinkle mixture onto pizza crust, leaving a 1-inch margin around the edge. Top with cheese and lemon slices. Bake 8-10 minutes, or until cheese has melted and lemons have softened.

Mango and hatch chile pizza with a white garlic pizza crust from veganricha.com

MANGO PIZZA
Mango and Hatch Chile Pizza with White Garlic Pizza Crust. Vegan Richa

Makes a 12-14 inch pizza

Ingredients:
Crust:

  • 1/2 cup warm water
  • 2 teaspoons raw sugar
  • 1 teaspoon active yeast
  • 1 cup bread flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon evoo (extra virgin olive oil)
  • bread flour for rolling and working the dough

Toppings:

  • 1-2 Tablespoons evoo
  • 1 ripe mango, cut into scoops
  • 1 hatch chile sliced
  • green onions
  • black pepper
  • fresh cilantro

Preparation:
(See step pictures above) Warm 1/2 cup of water. Add sugar and yeast and mix. Let sit for 10 minutes until frothy.Add the flour, salt, garlic powder, evoo and using a large spoon mix it all(1 minute).
Cover with damp towel and let sit for 1.5 hours or until doubled. Sprinkle 2-3 tablespoons bread flour on the dough. Oil your hands and gather the risen dough. Knead for a minute. Add more flour if needed.
Make a flat ball and pull lightly from the center out to the edges. 1-2 inches. Place on parchment lined sheet and keep pulling till desired size.
(Or alternatively you can roll it out using a rolling pin on a well floured surface. The dough is not a well kneaded and hence not a well gluten formed dough, so it doesnt roll out easily. It will still bake out rustic and airy. Knead for 5-6 minutes to form a smoother dough, and then roll it.)
Brush evoo liberally on top. Place mango scoops and hatch chile slices, add chopped green onions and black pepper.
Bake in preheated 410 degrees F for 14 minutes.
Broil on Lo for half a minute to brown the crust a bit. Take out, top with fresh chopped cilantro and serve!

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