Pizza is loved by all, but is often too oily, meaty, and cheese for people that want to follow a plant-based lifestyle. In this case, Mellow Mushroom invented its delicious outstanding mellow mushroom veggie pizza. This pizza has offered vegans a spectrum to look for something other than sandwiches, pies, and calzones.
- 16 ounces of pizza dough
- ½ cup mozzarella cheese, grated
- ¼ cup pesto
- ¼ cup parmesan, grated
- ¼ cup crumbled feta
- 1 button mushrooms, sliced
- 1 large portobello cap, sliced
- ¼ cup jalapeño peppers, pickled and sliced
If you’d like, you can also top your pizza with extra pesto, sriracha sauce, parsley, and red pepper flakes.
Preheat your oven to 350 degrees Fahrenheit. Spread the dough, spread pesto on it, and add parmesan on top. Chop all vegetables and top your pizza with them and feta and mozzarella cheese, then bake for 8 to 10 minutes.
While you are going to enjoy the Mellow Mushroom veggie pizza, make lemon garlic roasted broccoli salad as a side dish.
- 2 broccoli heads and chopped stems
- 4 tablespoons olive oil
- 1/3 cup pines nuts
- ¼ cup chopped parsley
- 4 garlic cloves, minced
- Kosher salt and pepper
- 1 tablespoon balsamic vinegar
- 1 fresh lemon
- 2 cups baby kale
- 6 ounces of crumbled feta cheese
- 1 avocado, sliced
- ¼ teaspoon of pepper flakes
- 1 pomegranate arils
Preheat your oven to 425 degrees Fahrenheit. Toss pine nuts, broccoli, garlic, olive oil, and kosher and pepper in a large baking sheet. Keep it in the oven for 20 to 25 minutes. Take it out and add parsley.
While it’s baking, prepare the dressing, take 2 tablespoons of oil, pepper flakes, lemon juice, and balsamic in a small bowl and whisk, then add salt and pepper to taste. Pour the dressing over the roasted mixture, then add arils and kale and toss. Transfer to a salad bowl and top with avocado and feta.
Enjoy your veggie pizza with a delicious, lemony side dish!