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Loaded Veggie Pizza
1 Feel Good Dough Italian Herb Doughball
1 tomato, sliced
1 jar artichoke hearts, drained
1 jar fire roasted red peppers, drained and sliced
1 red onion
1 small can black olives
1/4 cup balsamic vinegar
1/4 cup sugar
1/4 cup vegan mozzarella shreds
Thaw dough overnight in the fridge, or for two hours on the counter.
Preheat oven to 425F.
Stretch dough into desired shape for the pizza. Bake for 5-7 minutes to make a puffy crust.
As the crust bakes, heat the onion in a pan until it begins to caramelize. Remove the onion from the pan. Add balsamic and sugar, reducing it into a glaze. When thick, add the glaze to the onion and toss.
When crust is finished, layer tomato slices, artichokes, red peppers, olives, onions and cheese shreds. Bake an additional 4-5 minutes or until toppings are hot and cheese begins to melt and brown.
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