A wholesome and flavorful dinner featuring a homemade pizza topped with fresh herbs and colorful vegetables, served alongside a crisp green salad with a light vinaigrette.
A truly homemade pizza experience! This recipe guides you through making a crisp whole wheat crust and a vibrant sauce from fresh tomatoes, all topped with tender sautéed veggies and melted mozzarella. A wholesome and satisfying meal perfect for a family pizza night.
A crisp, refreshing salad with mixed greens and cucumber, tossed in a zesty lemon vinaigrette. The perfect light side dish for any meal, ready in just 5 minutes.
Prep5 min
Cook0 min
Servings4
Health Benefits
❤️
Heart Healthy
Whole wheat crust and olive oil provide healthy fats and fiber, supporting cardiovascular health.
🌾
Rich in Fiber
Vegetables and the whole wheat crust offer significant dietary fiber for digestive health and satiety.
💊
High in Vitamins
Colorful vegetable toppings like bell peppers and spinach are packed with essential vitamins A and C.
Frequently Asked Questions
Is Vegetable Pizza with Salad healthy?
Yes, this meal is designed to be heart-healthy. Using a whole wheat crust increases fiber, loading up on vegetables provides essential vitamins, and using low-fat cheese reduces saturated fat. The side salad further boosts nutrient intake.
How many calories are in this pizza and salad meal?
This meal contains approximately 550-600 calories. The two slices of pizza account for about 450 calories, while the simple green salad with a light vinaigrette adds around 140-150 calories.
How can I make this meal vegan?
To make this meal vegan, simply substitute the mozzarella with a dairy-free cheese alternative and ensure your pizza dough does not contain any eggs or dairy. The salad is naturally vegan.
Can I meal prep this pizza?
Absolutely. You can prepare the pizza dough and chop the vegetables in advance. Store them in separate airtight containers in the refrigerator for up to 2 days. Assemble and bake just before eating for the best texture and flavor.
What can I serve with veggie pizza?
This meal is quite complete with the side salad. A light, refreshing beverage like sparkling water with a slice of lemon or unsweetened iced tea would complement it perfectly.
About Vegetable Herb Pizza with Simple Green Salad
A wholesome and flavorful dinner featuring a homemade pizza topped with fresh herbs and colorful vegetables, served alongside a crisp green salad with a light vinaigrette.
This italian_american dish is perfect for dinner. With 459.4 calories and 16.19g of protein per serving, it's a heart_healthy, high_fiber, low_cholesterol option for your meal plan.
13gfat
(fresh, chopped, divided)
0.25 tsp black pepper (freshly ground)
0.5 pcs bell pepper (medium, any color, thinly sliced)
0.5 pcs red onion (medium, thinly sliced)
1 cup mushroom (sliced)
1 cup spinach (fresh, packed)
1 cup mozzarella cheese (shredded, part-skim)
0.25 tsp red pepper flakes (optional, for garnish)
Instructions
1
Prepare the whole wheat dough
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
In a large bowl, whisk together the whole wheat flour and salt.
Pour the yeast mixture and 1 tbsp of olive oil into the flour. Mix until a shaggy dough forms.
Knead on a lightly floured surface for 6-8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
2
Make the fresh tomato sauce
While the dough rises, score a small 'X' on the bottom of each tomato. Blanch in boiling water for 1 minute, then transfer to an ice bath. Peel the skins off.
Roughly chop the peeled tomatoes.
Heat 1 tbsp of olive oil in a saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add the chopped tomatoes, dried oregano, and half of the fresh basil. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened. Season with black pepper.
3
Sauté the vegetables
Heat the remaining olive oil in a skillet over medium heat.
Add the sliced bell pepper, red onion, and mushrooms. Sauté for 5-7 minutes until tender-crisp.
Add the fresh spinach and cook for another 1-2 minutes, just until it wilts. Remove from heat.
4
Assemble and bake the pizza
Preheat your oven to 425°F (220°C).
Punch down the risen dough and roll it out on a floured surface into a 12-inch circle. Place it on a baking sheet or pizza stone.
Spread the tomato sauce evenly over the crust, leaving a small border.
Sprinkle half of the mozzarella cheese over the sauce, then arrange the sautéed vegetables on top.
Top with the remaining mozzarella cheese.
Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
Garnish with the remaining fresh basil and optional red pepper flakes. Let it rest for a minute before slicing and serving.
Serving size: 2 cups
107cal
2gprotein
5gcarbs
10gfat
Ingredients
8 cup mixed greens (loosely packed)
2 cup cucumber (thinly sliced)
2.67 tbsp extra virgin olive oil (equivalent to 8 tsp)
2.67 tbsp lemon juice (freshly squeezed, equivalent to 8 tsp)
0.25 tsp salt
0.125 tsp black pepper (freshly ground)
Instructions
1
Prepare the vinaigrette
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice.
Add the salt and freshly ground black pepper.
Whisk again until the dressing is well combined and slightly emulsified.
2
Assemble the salad
In a large salad bowl, add the mixed greens and sliced cucumber.
Pour the prepared vinaigrette over the greens.
Gently toss everything together until the leaves are lightly coated with the dressing.
3
Serve immediately
Divide the salad among four plates and serve right away for the best crispness.
