Super Bowl Sunday is a meaty day. There will be chicken wings, chicken drumettes, and chicken pot pie. Pork spare ribs, pork hot dogs, and pulled pork sandwiches. Beef burgers, beef chilis, and beef stews. I won't even mention all the bacon.
Vegetarians will have to dig deep into their play books to even have a chance. Fortunately, they have a great offensive play: pizza. Cheesy, gooey pizza is immediately recognized as a Super Bowl food, but it can be designed entirely vegetarian. This Whole Wheat Veggie Pizza combines sauteed onions, mushrooms, and peppers with briny olives and earthy smoked Gouda.
It's sure to look as good on the big day as it does on paper. Just make sure you have a strong defensive line to keep the carnivores away from it.
Whole Wheat Veggie Pizza
Makes 1 (12-inch) pizza; about 8 slices
Print recipe only here.
For a quicker version, use a store-bought 1 pound ball of whole wheat pizza dough.
Homemade Whole Wheat Pizza Dough:
1 (1/4 ounce) packet active yeast
1 teaspoon salt
1 teaspoon sugar
3/4 cup warm water
3 teaspoons olive oil, divided
1 cup whole wheat flour
1 cup all-purpose flour
Pizza Toppings:
2 teaspoons olive oil
1 medium yellow onion, thinly sliced
2 cups white or brown cremini mushrooms, thinly sliced
1 cup red bell pepper, thinly sliced
1/4 cup tomato sauce
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded smoked Gouda, Gruyere, or mozzarella
1/4 cup sliced olives, such as green Cerignola and black Kalamata
3/4 cup shredded part-skim milk mozzarella
fresh basil and flat-leaf parsley for garnish
1. In a medium bowl, dissolve yeast, salt, and sugar in warm water and let rest for 5 minutes. Using a spoon, gently stir in 2 teaspoons olive oil. Add flour and blend with a spoon just until the dough starts to form; using using your hands, transfer dough to a lightly floured surface. Knead lightly for 1-2 minutes. The finished dough should be smooth yet heavy and dense.
2. Place the dough in a medium, clean bowl coated with olive oil and rub some olive oil on top of the dough. Cover tightly with plastic wrap and and let rise in a warm, draft-free area until doubled in size (about 1- 1 1/2 hours). Transfer dough to a lightly floured surface and roll out into a 12-inch disc. Transfer to a sheet of parchment paper (if using a pizza stone) or to a parchment lined baking sheet. Brush with remaining 1 teaspoon olive oil. If you like, you can let the rolled out dough rest for about 30 minutes; it will rise slightly and create a puffier crust.
3. In a large skillet over medium-high heat, add 2 teaspoons olive oil. Add onions and saute 3 minutes, or until just translucent. Add mushrooms and saute 3-5 minutes until lightly browned. Add red bell peppers and saute 2-3 minutes until lightly browned. Remove from heat.
4. Spread the tomato sauce evenly over the crust. Top with the grated smoked cheese. Arrange the vegetables on top. Scatter olives. Top with the mozzarella.
5. For a pizza stone, bake at 500 degree for about 10 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. For a baking sheet, bake at 450 for about 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. Serve hot or at room temperature, and garnish with fresh herbs.
You might also enjoy these pizza and calzone recipes from Food Blogga:
Fennel Sausage and Rapini Pizza
Potato, Rosemary, and Gorgonzola Pizza
Broccolini and Sun-Dried Tomato Pie
Spinach, Nutmeg, and Ricotta Pie
Here are more delicious veggie pizza recipes you might enjoy:
The Perfect Pizza Margerita recipe at Ecurry
White Pizza with Broccoli recipe at Hedonia
Mushroom, Ricotta, and Asiago Cheese Pizza recipe at Lisa's Cooking
Healthy Mediterranean-Style Grilled Veggie Pizza recipe at Once Upon a Table
