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weeknight sheet pan veggie pan // cait's plate

weeknight sheet pan veggie pizza

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 pizza (4-6 servings) 1x
  • Category: dinner
  • Method: baking

Description

This easy weeknight sheet pan veggie pizza takes all of 10 minutes to pull together, uses whatever veggies & cheese you have on hand and can feed the whole household!


Scale

Ingredients

For the Whole Wheat Pizza Dough:

  • 1 cup + 2 tablespoons water
  • 2 tablespoons olive oil or canola oil
  • 3 cups white whole wheat flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons dry active yeast (if using packets, it will be 1 individual packet + 1/4 teaspoon from another packet)

For the Pizza:

  • Olive oil
  • 1/41/3 cup marinara, tomato or pasta sauce
  • 1/21 cup roughly chopped baby spinach
  • 1 roma tomato, thinly sliced
  • 12 garlic cloves, minced
  • 10 thinly sliced rings of red onion
  • 1/2 medium zucchini, thinly sliced
  • 1/2 summer squash, thinly sliced
  • 2 cup shredded mozzarella (I used fresh, but you can buy pre-shredded to make life even easier)
  • 1/21 cup shredded parmesan cheese
  • Salt & pepper, to taste
  • Optional for serving: red pepper flakes, basil pesto

Instructions

For the Whole Wheat Pizza Dough:

  1. Place ingredients into the bread machine in the order listed and put bread machine on the dough cycle.
  2. When finished, remove, roll out and top with desired toppings then bake for 18-22 minutes.

For the Pizza:

  1. Preheat oven to 450 degrees F and spray a sheet pan with cooking spray
  2. Place ball of pizza dough in the middle and press or roll until it’s about 1” thick (or takes up most of the sheet pan).
  3. Drizzle a little olive oil over the dough then top with marinara and spread evenly over the dough and sprinkle with salt & pepper as desired
  4. Top with chopped spinach, followed by ~1 1/2 cups mozzarella and ~1/2 cup parmesan cheese.
  5. Follow that with tomatoes, garlic, onion, zucchini and summer squash.
  6. Finish off with remainder of the mozzarella & parmesan and a sprinkle of salt & pepper.
  7. Bake for 18-20 minutes, rotating sheet pan halfway through or until crust is browned and cheese is browned & melty


Notes

  • Pizza will keep well in an airtight container or bag in the fridge for up to 3 days or in the freezer for up to 2 months.

Keywords: pizza, vegetarian, easy, quick, dinner

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