Jamie says: Pizza. Such a classic.
There’s the simply delicious classic cheese, the tasty traditional veggie, and then- there’s those killer unique pies that you only get at those specialty pizza shops- or your own kitchen… Meet my Veggie Mountain Pizza:
Made with extra veggie love.
Great food should be shared with great people. My awesome dietitian friend Adrienne helped me enjoy this one.
Check out those toppings- including the anchovies! Yum!
I wonder how much a pizza with all these toppings would cost at a restaurant? We’re probably looking at a $30 pie?!
The dough balls were buy one, get one free at Publix. Which means… I made another pizza the next day! Check out that veggie mountain! Here’s the “before” photo…
The leafy greens are a multi-purpose addition- nutrition, taste, and holding all those toppings in!
Ready for the “after” shot? You know what’s coming- it looks quite similar to the first pie… (just different greens)
Red, orange, yellow, green, (no blue this time) purple, white… a rainbow of nutrients from a rainbow of colors. Pizza number two is ready to be served!
Balsamic glaze on pizza? Why not!
Beautiful appearance, scrumptious taste. How much would this slice go for? (The balsamic glaze ups the ante, right?)
Time to dine! You can make your own pie, too!
Veggie Mountain Pizza
- 1 lb Italian pizza dough (Publix Bakery)
- original no-stick cooking spray (PAM)
- 1 Tbsp roasted sesame seeds (Advanced Fresh Concepts)
- 1 packet (6.5 g) golden milled flax seeds (Hodgson Mill Travel Flax, organic)
- 3/4 cup strained tomatoes (Pomi)
- 4 oz fresh mozzarella cheese (Publix Deli)
- 4 oz baby bella sllced mushrooms (Publix)
- 1/2 cup raw broccoli (organic)
- 2 slices yellow onion
- 1/4 green bell pepper (Pero Family Farms, organic)
- 1 mini sweet yellow pepper (Pero Family Farms, organic)
- 1 mini sweet red pepper (Pero Family Farms, organic)
- 16 pitted gourmet kalamata olives (Peloponnese)
- 1 cup kale greens (Nature’s Greens Organic) or super greens (Organic Girl)
- 8 flat fillets of anchovies in olive oil (Vigo)
- 1/4 tsp garlic sea salt (McCormick)
- 2 Tbsp balsamic glaze (Gia Russa, optional)
- Preheat oven to 385ºF. Stretch pizza dough out to form a pie using hands. Spray a pizza pan or baking sheet with no-stick cooking spray. Sprinkle sesame seeds in a circle where pizza dough is to be placed. Place dough on pan and use a rolling pin to form a flattened circle. Sprinkle milled flax seeds over top of dough.
- Pour sauce in the center of the dough and spread out, remembering to leave the crust area without sauce.
- Chop mozzarella into small pieces and scatter throughout sauce followed by sliced mushrooms.
- Chop broccoli, onion, bell pepper, and mini peppers and pile onto pizza followed by kalamata olives.
- Where the toppings meet the “crust” of the pizza, tuck kale leaves under the veggies. Top pizza (or 1/2 the pizza) with anchovies.
- Sprinkle garlic sea salt around the “crust.” Bake for about 28 minutes or until crust is to liking and toppings are lightly roasted. Use a pizza wheel to cut. Drizzle balsamic glaze on top if desired. Enjoy!
Yield: 1 pie; 4 large slices
- Nutrition note: Sprinkle milled flax seeds on the dough of a pizza before adding sauce to add a nutrition boost of omega 3s. (Your dinnertime company will never even know they’re there!) Make sure they’re milled flax seeds (as opposed to whole flax seeds) so your body can optimally absorb the nutrients they offer.
- Tip: Got leftovers? Slice, wrap in aluminum foil, and freeze for another night. Reheat in the oven for a delicious meal another day.