Quick and easy to make, this veggie pizza topped with crumbled goat cheese rivals delivery, but is supremely healthy too!
by Lindsay Evans
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1 store-bought pizza base
½ cup tomato sauce
1/2 tsp sea salt
1 teaspoon dried oregano
½ teaspoon red-pepper flakes
1½ cups shredded mozzarella cheese
1 tomato, thinly sliced
1 zucchini, thinly sliced
1/2 red onion, thinly sliced
1/2 cup crumbled goat cheese
5 fresh basil leaves, roughly torn
1 tbsp extra-virgin olive oil
Preheat oven to 450°F. Place a large baking sheet or a pizza stone in the oven to heat while you prepare your pizza. Place pizza dough on a large piece of parchment paper. Pour the tomato sauce over the dough and use the back of a spoon to spread it evenly to the edges. Sprinkle with sea salt, oregano and red-pepper flakes.
Cover the entire surface of the tomato sauce with the grated mozzarella. Top with tomato slices, zucchini and red onion. Scatter top of veggies with crumbled goat cheese and torn basil leaves. Drizzle with olive oil.
Remove hot baking sheet from oven and quickly transfer pizza and parchment paper onto it. Bake until edges are golden and crisp, about 12 to 15 minutes. Transfer to a cutting board and cut into 4 to 6 wedges.
TIP: Serve this pizza alongside a simple arugula salad for a healthy and delicious weeknight dinner.