Veggie Pepperoni Pizza
Makes two 12-inch (30 cm) pizzas
Pizza is a favourite for kids and adults alike. Children love pizza-building, and this is certainly an easy way to get them to enjoy veggies such as peppers, mushrooms, and tomato. Make this an occasional meal due to the high sodium contents of veggie pepperoni, cheese, tomato sauce, dough, and olives. To keep the pizza from getting too chunky, slice all the vegetable toppings as thinly as possible. Spreading sauce over the pepperoni will prevent it from drying out in the oven. Extra-virgin olive oil, from the first pressing of olives, carries a wealth of flavour and can give a crisp, delicious edge to the baked crust.
1 recipe Pizza Dough
3 cups (750 mL) pizza sauce
1 package (8.5 ounces/240 g) Yves Veggie Pizza Pepperoni
1 medium red bell pepper, sliced
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) sliced red onion
1 cup (250 mL) sliced black or green olives
2 to 3 cups (500 to 750 mL) grated non-dairy cheese
Extra-virgin olive oil, for drizzling (optional)
Preheat the oven to 375°F (190°C).
Roll out the pizza dough, cut in half, and transfer to two 12-inch (30 cm) round baking trays. Spread one-quarter of the sauce evenly over each of the crusts. Arrange veggie pepperoni slices on top of sauce, followed by red pepper, mushrooms, onion, and olives. Spread the remaining tomato sauce evenly over the pizzas. Sprinkle the cheese on top. If you like, drizzle a thin line of extra-virgin olive oil on the edge of the unbaked pizzas. Bake for 10 to 12 minutes or until the edge and bottoms of crusts are golden brown.
Per 1/3 pizza: calories: 556, protein: 23 g, fat: 16 g, carbohydrate: 78 g (10 g from sugar), dietary fibre: 11 g, calcium: 77 mg, iron: 6 mg, magnesium: 24 mg, phosphorus: 125 mg, potassium: 385 mg, sodium: 1718 mg, zinc: 1 mg, thiamin: 0.8 mg, riboflavin: 0.5 mg, niacin: 7 mg, vitamin B6: 0.2 mg, folate: 141 mcg, pantothenic acid: 2 mg, vitamin B12: 1 mcg, vitamin A: 36 mcg, vitamin C: 42 mg, vitamin E: 1 mg, omega-6 fatty acids: 0.5 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 17%, fat 26%, carbohydrate 57%