Pizza: my favorite Italian thing (a high achievement, considering how amazing their entire gastronomy, country, and history are).
It’s got three of my favorite ingredients (dough, tomato sauce, and cheese), it’s possible to add whatever you want to it (even pineapple, which, gag) and it’s fulfilling in a way few things can ever hope to be.
It’s also something you can either easily order or make in less than half an hour, which is always great.
That said, on today’s episode of can you rainbow it *drumrolls*
Can you Rainbow Pizza?
(Not only yes, but a super healthy yes.)
Even though my core family is fairly omnivore, I have a fair amount of extended family that is varying degrees of vegetarian and vegan, which means I’m always on the hunt for different veggie filled recipes that I can feed them when they come over.
With that in mind, I decided to make today’s rainbow pizza vegetarian, with a vegan option!
(It wasn’t at all because vegetables are just rainbow colored on its own. Not at all.)
Starting with a store-bought pizza dough, I unrolled it and brushed it with tomato sauce. The cheese bit is where the vegetarian and vegan options differ: for vegetarian you can go on and use normal shredded mozzarella cheese, for vegan you can either skip or use vegan cheese substitute (no joke, they now have some that strings and melts that is a.m.a.z.i.n.g.).
The reason I put the cheese below the ingredients instead of on top is simple for attractiveness: I still wanted my cheesy goodness, but I didn’t want it to ruin the pretty.
Now, the toppings are where you can let your creative flag fly and use whatever color appropriate ingredients you see fit. I tried to keep it pretty simple, and starting from the middle I used red cabbage (shredded), spinach (whole), yellow pepper (sliced), shredded carrot (shredded), and red pepper (sliced).
I know, know, we’re missing the color blue, but I couldn’t find a blue vegetable and I wasn’t gonna use blueberries, because no.
On the whole, the pizza looked like this pre-cooking.
And this is how it looked after 12 minutes in a pre-heated 200°C oven.
Heat has a way of killing colors, but I think it still looks pretty recognizable if a bit toasty. Especially when you cut it in half thusly:
Doesn’t it look like a nice sunset rainbow? (Not really, but let’s all pretend together.)
As for the taste, the pizza was pretty nice. Some of the veggies, like the peppers, weren’t completely cooked through, so they still had a bite to them, which I appreciated immensely.
Overall, this is a tasty-tasty pizza that isn’t as bad for my health as my normal meat lovers pizza, but still made me happy and sated.
- pizza dough
- tomato sauce to taste
- shredded mozzarella cheese (optional)
- red cabbage
- yellow pepper
- red pepper
Prep time: Cook time: Total time: Yield: 1 Pizza