Take-out Tuesday, Not your Momma’s Vegetable Pizza!

When you think of vegetable pizza, are you picturing mushrooms, peppers, onions, olives, the usual suspects?

Vegetable pizza thepaintedapron.com

How about amping up the flavors with asparagus, fennel, roasted garlic and Brussels sprouts?


Get out of a pizza rut with unexpected combos of different vegetables


Roast them on a foil lined baking sheet


Use a store bought or homemade crust~I like to buy the fresh pizza crust dough that is available in my grocery store’s deli

It is so easy to bake, and see the dark spots?  That’s part of the roasted garlic I smeared all over the crust after it came out of the oven~heaven!


After smearing the crust with garlic, pile on the veggies!


Where’s the sauce you are thinking…you can spread some white sauce or Alfredo on the crust if you’d like but it really doesn’t need it~


How about some pine nuts, yum


Lots of shredded Parmesan and then some prosciutto if you are so inclined

vegetable pizza thepaintedapron.com

Bake it at 400 for about 10 minutes or until everything is hot and happy

gourmet veggie pizza thepaintedapron.com

Oh yeah!


This is what I call a pizza!

Vegetable pizza thepaintedapron.com

Reheat leftovers at 400 for 5-10 minutes and they taste just as good as the first time!

Not your Momma’s Vegetable Pizza!

Course Appetizer, Main Course
Cuisine American, Italian


  • 1 prepared pizza crust preferably baked from fresh dough
  • 1 head garlic roasted*
  • 12-16 fresh asparagus stalks tough ends broken off
  • 1 medium fennel bulb trimmed and sliced
  • 12 Brussels sprouts trimmed and cut in 1/2
  • 2 oz. pine nuts
  • 2 oz. prosciutto [optional]
  • 4 oz. freshly grated Parmesan cheese or Italian blend
  • olive oil
  • salt and pepper


  • Place prepared vegetables on a foil lined baking sheet and drizzle with olive oil and season. Bake at 400 20 minutes or until vegetables are tender.
  • Drizzle baked pizza crust with a little olive oil and spread around evenly with your fingers. Squeeze out roasted garlic onto dough and spread evenly. Season dough with salt and pepper. Layer vegetables on next, top with pine nuts and Parmesan. Add prosciutto slices over the top if desired. Bake at 400 for 10 minutes or until heated through.


*cut of top of garlic head to expose cloves, place on a square of tin foil and drizzle with olive oil, salt and pepper. Wrap up into a packet and bake at 400 for 1 hour.
Keyword bacon and vegetable flatbread, gourmet veggie pizza



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Will Cook For Smiles

9 Responses to “Take-out Tuesday, Not your Momma’s Vegetable Pizza!”
  1. This looks too fabulous for words. I use that pizza dough from Publix all the time. I used to make it every week, but even though mine tastes better, this one is too easy to pass up. This combo of ingredients looks really tasty.

  2. fairhopesupplyco says:

    Totally beautiful and looks so tasty! I had to laugh at the title, because my Mom’s homemade “pizza” was pretty much hamburger on bread. We’ve always teased her about her “exotic” Italian pizza!

  3. I have some pizza dough sitting in the fridge. I can hear this recipe calling my name!

  4. Happier Than A Pig In Mud says:

    Fun and different! Sounds great:@)

  5. Mary says:

    Jenna, That’s how I want to eat my veggies, served up on pizza! Love the combo, I would have never thought about adding fennel or Brussels sprouts. The pine nuts and prosciutto take it over the top!

  6. That pizza is gorgeous. I have brussel sprout phobia maybe pizza would fix that

  7. Linda says:

    My mouth is watering! Happy weekend.

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