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Very Veggie Pizza With Olives and Artichoke Hearts

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“A melty-cheesy veggie pizza”
READY IN:
42mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack; preheat oven to 500°.
  2. While the oven is heating, place the zucchini, onion, and bell pepper in a bowl; toss the vegetables with the olive oil, oregano, salt, and red pepper flakes; set aside.
  3. Remove the Boboli pizza crust from the package and set aside the packet of tomato sauce.
  4. Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
  5. To top the pizza: spread the pizza sauce over the crust, leaving a 1-inch border.
  6. Arrange the vegetables evenly over the sauce; scatter the artichokes over the top.
  7. Distribute the cheese evenly over the vegetables.
  8. Place the pizza in the oven on the rack or stone; bake the pizza until the crust it crisp and a deep golden brown and the cheese is golden, 10-12 minutes.
  9. Slice the pizza into wedges and serve.

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