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California-Style Veggie Pizza Recipe

American · Main course · 35 min total

A vibrant, garden-fresh pizza with a crispy thin crust, creamy avocado, and a medley of colorful vegetables, perfect for a light and healthy meal.

Ingredients

• 1 pre-made thin pizza crust (12-inch)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sliced mushrooms
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup thinly sliced red onion
• 1/2 cup fresh baby spinach
• 1 ripe avocado, sliced
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat.
2. In a small bowl, mix olive oil and minced garlic. Brush the garlic oil over the pizza crust.
3. Spread pizza sauce evenly over the crust, leaving a 1/2-inch border.
4. Sprinkle mozzarella cheese over the sauce.
5. Arrange cherry tomatoes, mushrooms, red bell pepper, and red onion over the cheese.
6. Place pizza directly on the preheated stone or on a baking sheet. Bake for 12-15 minutes, until crust is golden and cheese is bubbly.
7. Remove from oven and immediately top with fresh spinach and avocado slices. Drizzle lemon juice over avocado, and season with salt and pepper.
8. Garnish with torn basil leaves. Slice and serve warm.

Tips

• For extra crispiness, bake the crust for 2-3 minutes before adding toppings.
• Add a sprinkle of red pepper flakes for a spicy kick.
• Serve with a side of ranch or balsamic glaze for dipping.
• Leftovers can be stored in the fridge for up to 2 days; reheat in a toaster oven for best texture.

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