Pizza night just got a fun—and healthy!—upgrade. With an assortment of peppers, tomatoes, broccoli and onion, getting your daily dose of veggies has never been more delish. Plus, this is the perfect recipe to get your kids helping in the kitchen.
Pro Tip: Although this recipe uses prepared Alfredo sauce (and trust us, it’s gooood). Feel free to swap it for red sauce or even pesto.
Ingredients
- ¾ cup quartered grape tomatoes
- ½ cup chopped orange bell pepper
- ½ cup chopped yellow bell pepper
- ½ cup chopped broccoli, or very small florets
- 2 tablespoons chopped red onion
- olive oil
- 1 cup all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon dried Italian seasoning
- ⅛ teaspoon baking soda
- ⅔ cup plain Greek yogurt (1% fat content or higher)
- ¼ cup prepared Alfredo sauce
- 1 cup shredded mozzarella cheese
- grated Parmesan, optional
Cookware Needed
- 12” American Kitchen Nonstick Skillet
- 5 Small Bowls
- Large Bowl
- Cutting Board
Directions
- Preheat oven to 425F°F.
- Toss each vegetable in ½ teaspoon olive oil, just enough to coat; set aside in separate piles.
- Combine flour, baking powder, salt, Italian seasoning, and baking soda in a large bowl; stir in yogurt until combined. Turn dough out onto lightly floured surface. Knead 3 minutes; shape dough into a ball; cover with plastic wrap and let stand 10 minutes. Roll into a 12” circle on a lightly floured surface; prick entire surface of dough with a fork.
- Heat a 12” nonstick skillet over medium heat. Transfer crust to skillet, gently pressing dough into bottom and ½ ” up the sides. Transfer to oven and bake 8 minutes or until set and beginning to brown on top. Remove from oven.
- Spread crust with Alfredo sauce and sprinkle with mozzarella. Top with vegetables in a rainbow pattern, starting with tomatoes on the edges and working inward. Bake for 15 minutes or until crust is golden brown. Remove from oven and transfer to a cutting board. Serve topped with grated Parmesan, if desired.
Yield: 1 pizza
Servings: 8
Prep and Cook Time: 1 hour
