Vegetarian Pantry Pizza
Recently I had the foresight to make some pizza dough in our bread maker. I made the dough on a Sunday and then the pizza Monday. There’s really no the need to make the dough a day ahead of time; nor does one have to use a bread maker to make it. (See the “pizza dough” recipe by using the search box.)
My plan was to make the pizza for meatless Monday, (Which I did.) but believe it or not the grocery store was out of zucchini. (I like to hide shredded zucchini underneath the pizza cheese where my husband doesn’t notice it.) So, I had to be a little creative. This is what you’ll need if you’d like to make the pizza I ended up making (It was delicious!):
- 1 batch of pizza dough – I add a clove of minced garlic and Italian seasoning to mine.
- 1 medium sized can of tomato sauce
- olive oil
- 1 clove of garlic, minced (In addition to the garlic that you may have added to the dough.)
- 1 TBSP. Italian seasoning (In addition to the Italian seasoning you may have added to the dough.)
- 1/2 tsp. red pepper flakes
- 1 tsp. fennel seed
- garlic salt
- 1 medium sized red onion, cut in halves and sliced
- several banana peppers, chopped
- several green olives, sliced
- Sargento shredded Italian cheese blend
- .25 oz. of feta cheese, crumbled
Let’s assume you’ve made the pizza dough; it’s in the fridge waiting for you to use it. Go ahead and put a tablespoon of olive oil in a medium sized saute pan and heat it over medium heat. Once the oil is hot, add the sliced onion to the pan. Stir the onion occasionally as it caramelizes. The amount of time it will take for the onion to caramelize will depend on the type of onion you’re using. When I use red onion, I find it takes about 20 – 25 minutes to caramelize to the level I like.
While the onion is caramelizing, you can start the marinara sauce, however take your pizza dough out of the fridge now to bring it closer to room temperature. To make the marinara sauce, pour 1 tablespoon of olive oil into a medium sized sauce pan. Now add the clove of minced garlic to the olive oil. Heat the olive oil and garlic over medium heat for a couple of minutes. Next, pour the can of tomato sauce into the sauce pan. Add a tablespoon of Italian seasoning, the fennel seed, and the red pepper flakes to the tomato sauce mixture. Continue to heat the sauce over medium heat until it’s warmed through. Taste the sauce and add a little garlic salt to it if you think it’s needed. Allow the sauce to cool a little before you spread it onto the pizza dough.
Preheat your oven to 400 degree Fahrenheit. Lightly grease a pizza pan or cookie sheet with a little olive oil. Spread the pizza dough out onto the pizza pan or cookie sheet. If you’re using a cookie sheet, don’t worry if the shape the dough takes on is unsymmetrical. Just make sure the dough is spread out in even thickness. Now spread about half of the marinara sauce onto the dough. Top the marinara sauce with the shredded Italian cheese blend, caramelized onions, sliced green olives, banana peppers, and feta cheese. Put the pizza into the oven and bake it for 15 – 20 mins. or until the cheese on the pizza is melted and the crust is starting to turn a golden color. Enjoy!
*You’ll have left over marinara sauce into which you might like to dip the pizza crust.