Vegetable pizza

It’s pizza night! This bell pepper and pesto pizza is going to be a favourite. Take out has nothing on this comfort dish. This pizza is made with fresh pizza dough from the Italian Star Deli and topped with pesto, baked mushrooms, onions, bell peppers and mozzarella. Rolling this pizza dough and pilling it high with roasted vegetable will awaken your inner chef.

Zesty Tip: Pizza dough:

FREEZE your dough If you will not use it by the best before date.
WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

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You will need

Preparation

1

Setup & prepare the vegetables: Preheat the oven to 400F. Rinse and dry all produces. Dice the onion. Slice the bell pepper and the mushroom.

2

Cook the vegetables: Place the onion, bell peppers and mushrooms on a lined baking sheet. Drizzle the vegetables with oil, season with salt & pepper and the Italian spice blend. Combine to evenly coat the vegetables. Cook for 15 minutes.

Once the vegetables are cooked, take them out of the oven and increase the temperature to 450F to bake the pizza.

3

Roll the dough: lightly dust a clean counter surface with flour (1 tbsp, 2 tbsp, 3 tbsp). Lightly coat the pizza dough with flour. Roll the pizza dough to 1/2 cm thick. If the dough is sticky, dust it and the counter with more flour. Place the pizza dough on the lined baking sheet. Use your hands to pull and shape the pizza dough. Gluten- Friendly: Skip this step. The dough is ready for toppings.

4

Assemble, bake & serve: Transfer the pizza dough to the baking sheet. Use your hands to pull the dough and shape it as desired. Place the pesto evenly across the pizza. Garnish with the Italian spiced veggie ground, the mushrooms, onion, bell peppers and mozzarella.

Bake in a 450F oven for 15 minutes. Cut and serve.

Gluten-Friendly: Bake 8-10 minutes or until the mozzarella is golden.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

onion

mushrooms

50 gr

100 gr

150 gr

Italian spiced veggie ground

100 gr

200 gr

300 gr

bell pepper

Italian spice blend

1/2 tsp

1 tsp

1 1/2 tsp

pizza dough

250 gr

500 gr

750 gr

Pesto

2 1/2 tbsp

5 tbsp

7 1/2 tbsp

mozzarella

1/2 cup

1 cup

1 1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

BASIL
Basil is one of the key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Recommended Wine Parings

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price (SLGA): $15.99

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce pesto to children as they may not like it’s flavour right away. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce for a flavour kids are more used to.

Making this recipe with kids?
Ask the child to help by completing step 4.