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The Works Pizza

Close up of the works pizza with whole wheat crust.

Serving Size

Serves 8, 1 slice per serving

Ingredients

  • 1 large onion
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 8 ounces button mushrooms
  • 2 medium tomatoes
  • 1 (6-ounce) block mozzarella cheese
  • 1 Tablespoon canola oil
  • 1 frozen or refrigerated whole wheat pizza dough, defrosted
  • Non-stick cooking spray
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 1 (8-ounce) can tomato sauce, no salt added

Optional Ingredients:

  • ¼ teaspoon dried parsley
  • 15 (2-inch diameter) turkey pepperoni slices

Materials

  • Baking sheet
  • Box grater
  • Can opener
  • Colander
  • Cutting board
  • Large skillet
  • Measuring spoons
  • Sharp knife

Nutritional Information

Instructions

1. Preheat oven to 450°F.
2. Rinse and peel onion. Rinse peppers, mushrooms, and tomatoes. Dice onion, peppers, and tomatoes into ½-inch pieces. Slice mushrooms ¼-inch thick.
3. Grate cheese.
4. In a large skillet over medium-high heat, heat oil. Add onions, mushrooms, and peppers. Cook for 3 minutes.
5. Transfer vegetables to a colander. Stir in tomatoes. Let sit 3–5 minutes to drain excess liquid.
6. While veggies are draining, shape dough into a 12-inch pizza round. Use your fingers to stretch and spread the dough.
7. Coat a baking sheet with non-stick cooking spray. Place pizza dough in center of sheet.
8. Mix dried basil and dried oregano into tomato sauce. If using dried parsley, add now. Spread a layer of sauce across dough.
9. Sprinkle cheese evenly across dough. If using turkey pepperoni, add a layer of slices now.
10. Bake pizza until cheese is melted and crust is browned on the sides and bottom, about 10 minutes. Remove from oven.
11. Add vegetable mixture. Return to oven and bake until pizza is cooked through, 5–10 minutes more. Remove from oven.
12. Let rest for 2 minutes. Using a sharp knife, cut into 8 pieces.

Chef's Notes

  • Make your own dough using the Whole Wheat Pizza Dough recipe. Or, look for prepared whole wheat pizza dough in the refrigerator section of your store.
  • Try making a calzone. Lightly coat a baking sheet with non-stick cooking spray. Lay dough on sheet. Cover half the dough with sauce, cheese, and veggies. Fold the dough in half over toppings and seal the edges. Bake for 6 minutes. Turn over, then bake an extra 6 minutes.
  • Make Mini Pizzas using English muffins or pita bread for the crust.
  • Top pizza with any seasonal veggies you like. Try broccoli, red onion, zucchini, or others.
  • Instead of using canned tomato sauce, make your own.

The Works Pizza

Close up of the works pizza with whole wheat crust.

Serving Size

Serves 8, 1 slice per serving

Ingredients

  • 1 large onion
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 8 ounces button mushrooms
  • 2 medium tomatoes
  • 1 (6-ounce) block mozzarella cheese
  • 1 Tablespoon canola oil
  • 1 frozen or refrigerated whole wheat pizza dough, defrosted
  • Non-stick cooking spray
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 1 (8-ounce) can tomato sauce, no salt added

Optional Ingredients:

  • ¼ teaspoon dried parsley
  • 15 (2-inch diameter) turkey pepperoni slices

Materials

  • Baking sheet
  • Box grater
  • Can opener
  • Colander
  • Cutting board
  • Large skillet
  • Measuring spoons
  • Sharp knife

Nutritional Information

Instructions

1. Preheat oven to 450°F.
2. Rinse and peel onion. Rinse peppers, mushrooms, and tomatoes. Dice onion, peppers, and tomatoes into ½-inch pieces. Slice mushrooms ¼-inch thick.
3. Grate cheese.
4. In a large skillet over medium-high heat, heat oil. Add onions, mushrooms, and peppers. Cook for 3 minutes.
5. Transfer vegetables to a colander. Stir in tomatoes. Let sit 3–5 minutes to drain excess liquid.
6. While veggies are draining, shape dough into a 12-inch pizza round. Use your fingers to stretch and spread the dough.
7. Coat a baking sheet with non-stick cooking spray. Place pizza dough in center of sheet.
8. Mix dried basil and dried oregano into tomato sauce. If using dried parsley, add now. Spread a layer of sauce across dough.
9. Sprinkle cheese evenly across dough. If using turkey pepperoni, add a layer of slices now.
10. Bake pizza until cheese is melted and crust is browned on the sides and bottom, about 10 minutes. Remove from oven.
11. Add vegetable mixture. Return to oven and bake until pizza is cooked through, 5–10 minutes more. Remove from oven.
12. Let rest for 2 minutes. Using a sharp knife, cut into 8 pieces.

Chef's Notes

  • Make your own dough using the Whole Wheat Pizza Dough recipe. Or, look for prepared whole wheat pizza dough in the refrigerator section of your store.
  • Try making a calzone. Lightly coat a baking sheet with non-stick cooking spray. Lay dough on sheet. Cover half the dough with sauce, cheese, and veggies. Fold the dough in half over toppings and seal the edges. Bake for 6 minutes. Turn over, then bake an extra 6 minutes.
  • Make Mini Pizzas using English muffins or pita bread for the crust.
  • Top pizza with any seasonal veggies you like. Try broccoli, red onion, zucchini, or others.
  • Instead of using canned tomato sauce, make your own.
1824 Lincoln Street Denver, CO 80203

303-892-8480