Pizza Primavera

"Grilled vegetables are the main attraction of this pizza. The range of colors and textures makes for a beautiful...
Contributor
Pizza Primavera
Passion for Pizza/Mats Widén

Pizza Primavera

"Grilled vegetables are the main attraction of this pizza. The range of colors and textures makes for a beautiful pizza, and with a sauce of only crushed cherry tomatoes, this is one of our healthiest and tastiest pizzas. Just what the doctor ordered!" - Craig Whitson and Tore Gjesteland, authors of Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite

2
Servings
568
Calories Per Serving
Deliver Ingredients

Notes

Tip
You can use other vegetables instead of, or in addition to, the ones in the recipe. Some favorites are broccoli, onion, asparagus, and cauliflower.

Recipe reprinted with permission from Passion for Pizza by Craig Whitson and Tore Gjesteland, Agate Surrey, 2015.

Ingredients

  • 2-3 thin slices zucchini
  • 1-2 thin slices eggplant
  • ½ head baby romaine lettuce (or an equivalent amount of romaine heart leaves)
  • ¼ yellow bell pepper, thinly sliced
  • 9 Ounces pizza dough
  • 2 Pounds canned cherry tomatoes, drained
  • 3-4 fresh basil leaves
  • Extra virgin olive oil, for drizzling
  • ¼ avocado, peeled and thinly sliced
  • 2 Pinches of Maldon salt (or other flaked salt)

Directions

Place a baking stone in the oven, and preheat to 500 degrees F or higher for 1 hour.

Grill the zucchini, eggplant, romaine, and bell pepper on a grill or in a grill pan until just soft.

Stretch the pizza dough to a diameter of 8 inches. (This will be a fairly thick pizza.)

Use your hands to lightly crush the cherry tomatoes. Spread them over the dough, leaving a 1-inch border.

Place the basil leaves on the pizza, and then drizzle olive oil over the pizza.

Bake the pizza on the baking stone until the crust is golden.

Remove the pizza from the oven, and place it on a plate. Top the pizza with the grilled vegetables and the avocado slices.

Drizzle a little more olive oil over the pizza, add salt, and serve.

Nutritional Facts

Total Fat
14g
20%
Sugar
15g
17%
Saturated Fat
6g
25%
Cholesterol
23mg
8%
Carbohydrate, by difference
84g
65%
Protein
27g
59%
Vitamin A, RAE
2641µg
100%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
92µg
100%
Calcium, Ca
386mg
39%
Choline, total
84mg
20%
Fiber, total dietary
17g
68%
Fluoride, F
168µg
6%
Folate, total
245µg
61%
Iron, Fe
8mg
44%
Magnesium, Mg
103mg
32%
Manganese, Mn
3mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
478mg
68%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
1819mg
100%
Thiamin
1mg
91%
Water
446g
17%
Zinc, Zn
4mg
50%

Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.