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Wolfgang Puck's Pizza

Topped with a tempting array of veggies

All Animals magazine, Jan/Feb 2010

pizza topped with veggies


Makes 4 8-inch pizzas

1 batch pizza dough
1/4 cup pesto
1 organic zucchini, thinly sliced
1 fennel bulb, thinly sliced
1 Japanese eggplant, thinly sliced
4 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh thyme, chopped
1 pound organic chanterelle mushrooms, cleaned
1/2 cup red onion, thinly sliced
4 Roma tomatoes, thinly sliced
6 sun-dried tomatoes
1 tablespoon fresh parsley, chopped
1/4 teaspoon red chile flakes (optional)

Lightly marinade the zucchini, fennel, and eggplant together in 2 tablespoons olive oil. Season with salt and pepper and a small amount of thyme. Sauté or grill and set aside.

In a hot pan, add 1 tablespoon olive oil and sauté the chanterelle mushrooms.

Caramelize the red onions in a separate pan.

Roll out the pizza dough as directed.

Spread the pesto on the dough. Arrange the tomato slices on top of the pesto. Evenly layer the sautéed mixed vegetables, sun-dried tomatoes, and caramelized red onions. Top with the chanterelle mushrooms.

When you remove the pizzas from the oven, sprinkle with the fresh parsley and chile flakes.

Recipe courtesy of Wolfgang Puck. Originally printed in All Animals magazine. See related article "The Flexitarian Way" from All Animals.

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