Print
vegan roasted vegetable pizza (aka - my take on amy's) // cait's plate

vegan roasted vegetable pizza (aka – my take on my favorite amy’s pizza!)

  • Author: Cait
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 1 pizza; 8 slices 1x
  • Category: dinner
  • Method: baking

Description

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!


Scale

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
  • 12 cloves garlic, minced
  • 2 teaspoons olive oil
  • Fresh herbs (such as basil), minced
  • 12 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

  1. Preheat oven to 400 degrees F
  2. 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.
  3. 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).
  4.  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!).
  5. 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).
  6. Bake for ~20 minutes or until crust is golden brown
  7. 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

Recipe Card powered by