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Rainbow Pizza

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: Healthy, Quick, Summer, Vegetarian
Servings: 4 people

Equipment

  • pizza stone optional
  • Rolling Pin

Ingredients

  • 1 lb pizza dough homemade or store bought
  • 1/2 cup pizza sauce homemade or store bought
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/3 cup cherry tomatoes chopped
  • 1/3 cup orange bell pepper chopped
  • 1/3 cup yellow bell pepper chopped
  • 1/3 cup zucchini chopped
  • 1/3 cup broccoli florets chopped
  • 1/4 cup red onion chopped
  • 1/4 cup purple potato chopped thin
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • crushed red pepper flakes optional, to taste

Instructions

  • Preheat oven to 350 degrees F and stick your pizza stone inside to warm up. Do not stick a cold pizza stone directly into a very hot oven as it could crack! Let heat for 30 minutes, then raise heat to 475F.
    If you don't have a pizza stone, skip this step!
  • Remove dough from bowl and place on a well floured surface. Work into a circular shape that's evenly thin in the middle and thicker around the edges.
  • Carefully remove the pizza stone from the oven and transfer the pizza to the stone. Place back in the oven and bake for 4-5 minutes. Don't skip this step! It ensures that the center part of the pizza crust cooks through and doesn't get soggy.
  • Remove pizza from the oven (leave the stone in) and spread tomato sauce all over the pizza, leaving about a 1/2 inch border around. Top with mozzarella, then arrange veggies in a circular pattern following ROYGBIV order, with the purple potatoes in the center and cherry tomatoes closest to the crust. Season with sea salt and crushed red pepper.
  • Bake for 10-12 minutes, until the crust is golden and the cheese has melted.
  • Remove from oven and slice in half to form two rainbows. Enjoy!