made an at-home version of my favorite amy’s roasted vegetable pizza. coming together in just about 30 minutes, it’s a perfect dairy-free, meatless dinner option for busy weeknights!
I’ve been wanting to make a homemade version of my favorite Amy’s pizza for years now and I’m glad to say that I’ve finally done it! And just in time for pizza Friday!
This has every bit of flavor and taste that Amy’s does and comes together in just about 30 minutes (a little longer if you decide to make your own pizza dough!).
Simple and delicious, you can really do whatever you want to make it your own – if you’re the type of person that needs cheese on their pizza, go ahead and toss some on. Mix up the veggies adding more or less and swapping in ones you like for those you don’t.
The only thing you can’t mess with is the sweet onion sauce because in my opinion, that’s what makes the pizza.
I chose to top mine with a little freshly chopped basil and balsamic glaze. Balsamic vinegar would also work and you can use any fresh herbs that suit you!
Overall it’s little fuss for a ton of flavor and a pizza that even the biggest meat eaters will love!
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made an at-home version of my favorite amy’s roasted vegetable pizza. coming together in just about 30 minutes, it’s a perfect dairy-free, meatless dinner option for busy weeknights!
Ingredients
For the Sweet Onion Sauce:
- 2 large onions, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- Salt & pepper
- 2/3 cup water
For the Pizza:
- 1 lb fresh whole wheat pizza dough (store-bought works, or see below for a homemade recipe!)
- 1 jar of marinated artichoke hearts, drained and roughly chopped
- 1 jar of roasted red peppers, roughly chopped
- 3.2 oz container of shiitake mushrooms, sliced thin
- 1–2 cloves garlic, minced
- 2 teaspoons olive oil
- Fresh herbs (such as basil), minced
- 1–2 tablespoons balsamic glaze
For the Whole Wheat Pizza Crust (for the bread machine):
- 2 cups white whole wheat flour
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 4 tablespoons canola oil
- 1 tablespoon honey
- 2/3 cup warm water
Instructions
- Preheat oven to 400 degrees F
- While the oven preheats, make the sweet onion sauce. Place a large non-stick skillet over medium heat and add olive oil, allowing it to heat for 1 minute, then adding onions, brown sugar and a generous pinch of salt and pepper. Cook on medium-low heat for 10-12 minutes, (stirring occasionally for even caramelization), then add water to the pan to deglaze, cooking another 10-12 minutes or until all the water has evaporated. Remove mixture from the pan and transfer to a food processor, processing until mostly smooth.
- In the same pan you cooked the onions, add a teaspoon or two more of olive oil and sauté the garlic over medium-low heat until just fragrant (30 seconds – 1 minute) then add the mushrooms, sautéing until just tender (~2-3 minutes).
- Roll out the pizza dough to desired thickness then add to a lightly greased pizza pan (a baking sheet also works, it doesn’t have to be round!).
- Top pizza dough with sweet onion sauce followed by mushrooms, roughly chopped roasted red peppers, and roughly chopped artichoke hearts (note that you may not use all the vegetables – add as much or as little as you prefer).
- Bake for ~20 minutes or until crust is golden brown
- Remove from the oven, drizzle with balsamic glaze and a sprinkle of fresh herbs and serve!
Whole Wheat Pizza Crust (for the bread machine):
- Add ingredients in order listed and place bread machine on “pizza dough” cycle. Remove, roll out and top
Keywords: vegetarian, vegan, dinner, pizza
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