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Vegetarian Pan Pizza With Lots of Greens

Vegetarian Pan Pizza With Lots of Greens

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In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.



  • 1⅓ cups (167 g) all-purpose flour
  • ⅔ cup (83 g) whole wheat, white whole wheat, or rye flour
  • 1 tsp. instant yeast or active dry yeast
  • 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
  • 3 Tbsp. extra-virgin olive oil, divided

Sauce and assembly

  • 4 whole peeled tomatoes from a can or 4 oz. (generous ½ cup) tomato purée
  • 2 tsp. double-concentrated tomato paste (optional but recommended)
  • ½ tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt
  • 1–2 anchovies (optional but recommended)
  • 1 garlic clove, coarsely chopped
  • 3 tsp. extra-virgin olive oil, divided
  • Freshly ground black pepper
  • Pinch of sugar (optional)
  • ¾ oz. Parmesan, finely grated (about ½ cup)
  • 2 cups tender greens or herbs (such as arugula, basil, dill, and/or parsley)
  • 1 tsp. fresh lemon juice or vinegar (any kind except distilled white)

Recipe Preparation


  • Using a wooden spoon or your hands, thoroughly mix all-purpose flour, whole wheat flour, instant yeast, salt, 1 Tbsp. oil, and ¾ cup plus 2 Tbsp. lukewarm water in a large bowl just until no dry spots of flour remain, about 30 seconds. (If using active dry yeast, mix together yeast and water. Let sit 5 minutes, then stir in both flours, salt, and oil.) Cover bowl with a dish towel and let sit 5 minutes.

  • Using a wet hand or a bowl scraper, reach slightly under dough and lift one side up from the bottom and pull it up as far as you can without breaking it (this won’t be very far at first), then fold it over and toward the center. Rotate bowl 90° and repeat process. Repeat two more times. Cover bowl again and let sit another 5 minutes, then repeat folding process. Let sit and fold twice more (you will have folded dough a total of 4 times, with a 5 minute rest in between each). Your dough will get smoother and stretchier as you go and sit a bit rounder in the bowl. (You’re building the gluten structure here so that the dough will have lots of little air pockets when it bakes.) Cover bowl with plastic wrap or a silicone lid and chill at least 12 and up to 72 hours. (Dough should look bubbly and full of life, but don’t worry if it hasn’t doubled in size—it will continue to grow during the second rise.)

  • About 3 hours before you want to eat, take the dough out of the refrigerator. Pour 2 Tbsp. oil into a 13x9” pan; transfer dough to pan and turn to coat. Cover with a kitchen towel and let rise at room temperature until doubled in size—it should look airy, puffy, and nearly fill out the pan, 2–5 hours, depending on the temperature of your room. (If it’s cold in your kitchen, place dough in the oven with the light on. It’s better to be patient than to rush this process. If your dough has risen before you’re ready to bake, you can chill it until you are ready. Let it sit at room temperature 5–10 minutes to take the chill off before baking.)

Sauce and assembly

  • Meanwhile, make the sauce. Purée tomatoes, tomato paste (if using), salt, anchovies (if using), garlic, and 2 tsp. oil in a food processor, blender, or a medium bowl with an immersion blender. It should look smooth and lighter in color. Season sauce with pepper. If sauce tastes super acidic, stir in sugar. (If using tomato purée, finely grate in garlic, finely chop anchovy, then mix until well combined.) You should have ¾ cup sauce.

  • Place a rack in lower third of oven and preheat to 475° for at least 30 minutes. With lightly oiled hands, gently lift and pull out dough from the center so it fills the pan completely. (If it resists, let rest a few seconds, then proceed.) Dimple dough deeply all over with your fingers, then spread a very thin layer of sauce over top all the way to the edges.

  • Bake crust 8 minutes. Remove from oven and quickly spread remaining sauce over crust all the way to the edges. Bake until sauce is mostly set and a shade darker in color and you can see the crust has started to get crispy and brown (use a spatula to take a peek!), 8–10 minutes.

  • Remove crust from oven and immediately sprinkle all over with Parmesan. Run a knife or an offset spatula around perimeter of pizza to help it release from pan, then let cool 5 minutes.

  • Meanwhile, toss greens, lemon juice, and remaining 1 tsp. oil in a medium bowl to combine; season with salt and pepper.

  • To serve, transfer pizza to a cutting board, top with greens, and cut into pieces.

  • Do ahead: Sauce can be made 4 days ahead. Let cool; cover and chill.

Reviews SectionOverall a decent recipe! I baked the dough in a rimmed baking sheet but had a bit of a soggy bottom problem...So delicious! I doubled the sauce and found that a 28 oz can of whole tomatoes worked perfectly and tried it on store-bought pizza dough and the recipe dough (mine was kind of dense, but I think it was the yeast) and it was fabulous both waysI love this pizza!! I used Our site's no-knead focaccia instead, though, because the dough in this recipe takes a long time. It was very similar and absolutely delicious. Will 100% be making this again.AnonymousLos Angeles, CA07/30/20


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27 Simple Meal Ideas For Anyone Trying To Eat More Veggies This Year

Remember the days when the only thing standing between you and dessert was a side of steamed mixed-veggie medley? Good news: Eating more vegetables has never tasted so good — or been so easy.

Here's a collection of recipes — including breakfasts, lunches, dinners, and desserts — to get you on your way to total plant-based domination.

Healthy & Delicious Portobello “Pizza.”

I’ve been asked more times than I can count what I would eat for my last meal on earth.

I’m sure you have too—it’s a compelling question. If we had one more culinary opportunity, just one, what would be good enough to fit the bill?

As the middle class American that I am, my answer is pretty simple: pizza.

Yep. Not lobster, or filet mignon, not a perfectly ripe fig or a bowl of the most refined boullion lovingly put together by—I don’t know—David Bouley. Just a pizza. And it doesn’t have to be an especially good one either.

That being the case, and pizza being a dire threat to my waistline and my optimal health (inflammatory white flour anyone?), I came up with this.

I promise you can get your pizza on with minimal cheese, no dough and lots of nutrient dense veggies.

Portobello “Pizza” with Baby Kale and Goat Cheese

4 portobello mushrooms, scrubbed with stems removed

4 cups baby kale (or spinach)

1/2 small red onion, sliced

1 cup crumbled goat cheese

4 t/l fresh grated Parmesan

1 t/l olive oil + extra for sautéing

fresh oregano leaves (optional)

Arrange mushrooms, gills side up on a baking sheet. Mix together soy sauce, olive oil and vinegar thoroughly and drizzle evenly over mushrooms.

To a hot pan, add a dash of olive oil and garlic, sauté one minute, add kale and a dash of salt and stir until greens are wilted. Set aside.

Assemble pizzas (two caps are enough for one person). Place 1/4 of the kale/garlic mixture on each mushroom. Layer on onions, marinara sauce, goat cheese, Parmesan, salt, pepper and oregano evenly.

Put on a 350 degree oven for 25-30 minutes uncovered, or until the cheese is bubbly and brown.

Garnish with fresh oregano leaves if desired and serve with a big green salad.

*Note like a regular pizza, my Portobello “Pizza” begs for creative toppings. Try any of the following in any combination: red or yellow peppers, olives, zucchini, yellow squash, leeks, fennel, carrots, parsnips, sun dried tomatoes, capers or cauliflower.

Cool romaine lettuce and barbecue-flavored chickpeas combine to create great flavor and texture in this hearty pita sandwich. This pairs well with many simple companions—potatoes or sweet potatoes, fresh corn, a simple quinoa salad or pilaf, or a light soup. And steamed green veggies are always welcome, too.

Here’s a fresher, vegetarian version of taco salads, which serves as a balanced, full meal in a bowl. Crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing form the base. Chili-flavored quinoa and black beans make it plenty hearty, while tomatoes, radishes, and avocado lend some color and pops of flavor.

10 Homemade Pizza Recipes For National Pizza Day

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Spring onions: not on your usual list of toppings, but no less welcome!

Recipe: Spring Onion Pizza

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This cauliflower pizza with mozzarella will change your notion of what healthy vegetarian food can bring to the table.

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Le Verace is as simple a work of art as it gets — you’ll need prime ingredients, masterful techniques and one hot, hot oven.

Recipe: Rossopomodoro’s Verace Pizza

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See this pizza? It doesn’t miss the cured pork or sausage at all, not one little bit.

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Jiminy! This cricket-flour pizza dough rises quickly!

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Recipe: Leek And Potato Pizza

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Recipe: Pickled Red Onions, Arugula And Coppa Pizza

Quick pickled onions are like preserved lemons — they’re an easy way to add a bit of brightness to dishes, and they’re beautiful to boot. The pickling liquid is tinted purple, and the onions are stained a vibrant, almost otherworldly peony pink hue. Sweet-sour onions with verdant arugula and spiced coppa is admittedly bold, but there’s subtlety in the mix of textures. The coppa (a kind of dry-cured pork shoulder not unlike prosciutto) becomes a bit leathery when it cooks, like a jerky, while the crispness of the salad and tenderness of the pickles all ricochet off one another in a very layered way. Save the extra onions in an airtight jar and scatter them on fish tacos, roasted-pork sandwiches, or almost anything — they’re one of those keepers you’ll find a way to use even when it’s not pizza night.

Your daily dose of leafy greens in pizza format.

Recipe: A Totally Foolproof Broccoli Rabe Pizza

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millennium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded until it looked like a gargantuan heirloom tomato with deep ridges and creases.

Recipe: Mustard Greens, Cheddar And Farm Egg Breakfast Pizza

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Cook This: Vegetarian Dinner’s in the Oven: One-Pan Vegetarian & Vegan Recipes by Rukmini Iyer

Once a month, our writer cooks from the book and decides if these farm-to-table recipes are worth the investment.

The world of food publishing pays a lot of attention to grand meals, like dinner parties and backyard barbecues with whole pigs, but they make up a tiny fraction of the meals I cook every day. What I struggle with are humble weeknight dinners, when I’m short on time and self-discipline to not order pizza. Rukmini Iyer’s Vegetarian Dinner’s in the Oven: One-Pan Vegetarian & Vegan Recipes (Chronicle Books, $19.99) is the answer I’m looking for. This compact tome is full of vegetarian and vegan one-pan dinners that take anywhere from 10 minutes to just over an hour. Some are designed to be served with rice or bread, while others add quick-cooking carbs, such as pasta, bulgur and puff pastry, to the pan. The dishes are international and creative and include favorites like Creole-Spiced Leek & Mushroom Tart and Rainbow Tabbouleh with Avocado, Radishes & Pomegranate. Yum!

I chose a 10-minute recipe to put this book through its paces: Lime & Cilantro Mushrooms with Bok Choy & Asparagus. Simply toss asparagus, bok choy and mushrooms with sesame oil and salt, spread on a baking tray and broil for five to 10 minutes. Toss the vegetables with a dressing of lime juice and zest, sesame oil and soy sauce, top with chopped cilantro and serve over rice. In my kitchen, the prep took a bit longer than 10 minutes, but the result was a quick, light supper with lots of zippy flavor.

We also made All-In-One Roasted Tomato & Bay Orzo with Black Pepper, which is, quite possibly, the quickest baked pasta ever! If you’re looking for excuses to avoid cooking dinner tonight, you definitely don’t want to get this book. For everyone else, it’s full of inspiring, low-effort meals that will add more veggies to your diet.

Wendy Underwood tests out cookbooks weekly on Instagram at @kitchenvscookbook .

Excerpted from Vegetarian Dinner’s in the Oven © 2019 by Rukmini Iyer. Photography © 2019 by David Loftus. Reproduced by permission of Chronicle Books. All rights reserved.


Total time: Prep: 10 minutes / Cook: 10 minutes
Servings: 4

This is perfect with rice for a light dinner when you’re in a hurry. Use the biggest broiler pan you have so you can fit all the vegetables on it in one layer.

  • 2⁄3 pound [300g] mini portobello mushrooms
  • 1⁄4 pound [120g] shiitake or mixed mushrooms
  • 1⁄2 pound [200g] asparagus
  • 1⁄2 pound [200g] bok choy
  • 2 tablespoons sesame oil
  • 1 teaspoon sea salt
  • Zest of 1 lime plus 2 tablespoons juice
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce

Preheat the broiler to its highest setting. Spread out the mushrooms, asparagus, and bok choy in a single layer on a large broiler pan, then add the sesame oil and sea salt and mix well. Broil for 5–10 minutes, until the mushrooms are cooked through and the greens have just wilted.

For the dressing, mix the lime zest, juice, sesame oil, and soy sauce together and dress the grilled vegetables with it as soon as they come out of the oven. Scatter with fresh cilantro and serve with rice.


Total time: Prep: 10 minutes / Cook: 35 minutes
Servings: 4

Zucchini can be unfairly maligned, but try this pantry dish and you’ll have new green-vegetable converts in your house. Add a bowl of lemony couscous on the side for a lovely light dinner.

  • 6 large zucchini, cut into 1⁄2-inch [1cm] diagonal slices
  • 7 ounces [200g] feta cheese, roughly chopped
  • 21⁄2 cups [140g] sun-dried tomatoes in olive oil
  • 1 cup and 3 tablespoons [120g] black olives
  • 2⁄3 cup [40g] panko breadcrumbs
  • Freshly ground black pepper

Preheat the oven to 400°F [200°C].

Put the zucchini slices into a very large roasting pan in a single layer, then cover thickly with the feta cheese. Scatter the sun-dried tomatoes and olives over evenly, then sprinkle with the panko breadcrumbs and plenty of black pepper. Transfer to the oven and roast for 35 minutes.

Ten minutes before you’re ready to eat, prepare the couscous, stirring in some lemon juice if you wish.

Serve the roasted zucchini with the couscous alongside.

Note: If you’re using sundried tomatoes in olive oil, you don’t need to add any extra oil to the dish—there’s enough on the tomatoes. If you’re using dried tomatoes from a package, mix 1 tablespoon of oil with the zucchini before adding the feta.

5 MINUTES—COUSCOUS: PLAIN/WHOLE GRAIN: Place 1 cup [200g] in a bowl, pour 1 cup [250ml] boiling vegetable stock over it, cover with a plate, then let it stand for 5 minutes. Fluff with a fork and serve.


Total time: Prep: 10 minutes / Cook: 1 hour
Servings: 2

This sticky coconut rice works perfectly with the sharp cilantro and lime dressing, and the contrasting sweetness of the squash and the crunch from the cashews. It doubles up easily if you’re feeding more people.

  • 3⁄4 cup [150g] jasmine rice
  • One 14.5-ounce [400ml] can coconut milk
  • 1 tablespoon soy sauce
  • 1 inch [2.5cm] ginger, grated
  • 1 clove of garlic
  • 2⁄3 pound [300g] squash, peeled and cut into 1⁄2-inch [1cm] cubes
  • 2⁄3 pound [300g] broccoli, cut into florets
  • 3 tablespoons [30g] cashews, to serve
  • 2 tablespoons sesame oil
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 inch [2.5cm] ginger, grated
  • 1 red chile, finely chopped
  • 1⁄2 cup [20g] fresh cilantro, finely chopped

Preheat the oven to 400°F [200°C].

Mix the rice, coconut milk, soy sauce, ginger, and garlic in a small roasting pan and top with the squash. Cover tightly with foil, then transfer to the oven and cook for 45 minutes.

Top the rice and squash with the broccoli, then re-cover and return to the oven for 15 minutes longer. Place the cashew nuts on a small baking sheet and transfer to the oven to toast at the same time.

For the dressing, mix together the oil, lime juice, soy sauce, ginger, chile, and cilantro, adjusting the soy and lime juice to taste.

Pour the dressing over the hot broccoli, rice, and squash, scatter with the toasted cashews, and serve hot.

Mitch Mandel and Thomas MacDonald

A slice of this will treat you well at breakfast and will still provide you with the nutrients of banana that other banana bread recipes tend to drown out with too many heavily caloric ingredients. Better yet, make it for dessert. Toast it up and serve with a bit of whipped cream for a true treat.

Get the recipe for Banana Bread.

Egg and Greens Pizza

I always think of eggs as the first of spring’s offerings. At a time when markets are still in winter mode, eggs are the first local food to really reflect the changing season. New shoots, bugs, and whatever other stuff chickens eat, shows up right away in those first bright orange yolks of the season. So if you’re craving spring but the produce hasn’t caught on yet, try a dozen farmers market eggs for instant springtime cheeriness.

Egg and Greens Pizza

Eggs and greens might not be the most expected pizza ingredients, but they play off the creamy mozzarella and savory crust beautifully. And besides, these pizzas are really packed with greens, so they’ll leave you feeling virtuous for getting your vitamins. A few pinches of chili flakes and lots of black pepper do a nice job of balancing out the rich flavors and adding a little heat.

The greens cook down with shallots, just a tiny bit of sea salt, and lots of olive oil. As they cook, the flavors concentrate and the tannins lose their edge. As to the type of greens, go with what you have. I tried radish greens and spinach, and they were both great (though I did need to use nearly double the spinach since it cooks down so much). Curly kale, chard, collards, dandelion, mustard, or other spicy greens would also work here. Just be sure to remove tough, woody stems before cooking them.

About the Pizza Dough

For any pizzas, I recommend making the dough a day or more ahead of time. Resting the dough in the fridge overnight yields better structure with more chew and stretch. I cook these pizzas in two steps, first just the olive oil-drizzled dough and a pinch of sea salt to give the dough time to set up. Then I add the toppings and cook until the eggs are set and the cheese is melty. Use whatever pizza recipe you like, or go with store-bought. I’m partial to this basic pizza dough recipe by Emma Christensen for the Kitchn.

Recipe Notes

These pizzas are vegetarian and quite filling as they are, but I imagine that seared sausage or cured pork would be an excellent addition.

Vegetarian BBQ Recipes

Below are the vegetarian cookout recipes for all the menu ideas that I put together above.

Here are some Summer Pizza Party Ideas for the Grill recipes.

Grilled (or Oven Roasted) Okra Fries

If you have never made okra fries, you are missing out on something delicious to make this summer. To grill or roast in your oven?

If you don’t want to use your oven in the summer, adapt my recipe and make on the grill. But if your grill space is a premium and you have two cooks one inside cooking the fries and doing the essential behind the scenes and a chef at the grill give them a break and bring them out some okra fries. Check out my recipe in my blog post on okra below with Chris Smith.

The two dips to serve with the okra fries are also delicious! To grill the fries, here is some nice directions how

As an alternative to the Tomato, Pesto and Arugula Pizza, try chopped broccoli, walnuts and sundried tomatoes and red onion. (use green onion and adapt ingredients to your food tolerances with IBS)

Tomato, Pesto and Arugula Pizza

Salad on top of the pizza is optional but delicious!

Pizza Crust

The first thing you do is to make the pizza crust, my husband has perfected the pizza crust and I am sharing his secret recipe from my book Farm Fresh Nutrition This book has several really good pizza topping ideas that you will want to have!

Here is my husband’s world famous pizza recipe!

To Grill Pizza Crust

Make pizza crust according to recipe and allow it to rise for at least 15 minutes.

Make sure that you have all the toppings ready and near the grill.

Toss or Roll it out and lay on a pizza pan that has parchment or wax paper.

We have a pizza wok that we add the crust on directly on the grill. If you don’t have one, here is one that would work well for you Barbeque Grill Wok , grease it well before adding pizza crust.

Heat barbeque whether gas grill or charcoal. If you are using charcoal, make sure the grill is medium heat not too hot or you will burn the pizza crust.

Grill Pizza on one side to start

Place the crust on the grill and shut the lid.

Allow it to cook for a few minutes.

Use a spatula to check and see if the crust is slightly brown.

Take to spatulas and take care to flip it over.

Add toppings of your choice and let them cook over the grill.

For this pizza, I used homemade 1/4-1/3 cup pesto sauce, 1 medium chopped vine ripe tomato, 1/2 cup chopped onions, 1 bunch garden arugula and large ball fresh mozzarella cheese.

I add the arugula as a salad on top of the pizza at the very end just before serving. I toss it with 1/2 squeezed lemon, 1/4 cup olive oil, salt, pepper to taste and 1-2 tablespoon grated Parmesan cheese.

This sherbet should be one of your delicious recipes for desserts. No ice cream maker is needed to make this tasty recipe! Just blend, freeze, serve! It tastes especially delicious in my grandmother’s dessert dishes. Try making with other berries and peaches depending on the seasons! I made from local strawberries in my freezer!

You don’t need an ice cream maker to make this sherbet

Strawberry Sherbet

2 cups strawberries (The recipe works best with slightly frozen or thawed berries. I used the last of my frozen berries from last year)

Add strawberries to the blender and puree.

Add sugar, vanilla, pinch of salt and Greek yogurt and mix well.

Place in a shallow bowl and let freeze until firm.

Take an ice cream scoop and scoop it up into your favorite dessert bowl. Top with a local, fresh berry! This same recipe would make some great popsicles too. Makes 8 servings, 1/2 cup each.

This little mocktail is named after my home state!

Orange Missouri Mules

These ginger beer and fresh orange juice mocktails are refreshing and will knock your socks off! See the recipe below.

If you are looking for recipes to make Summer Fiesta on the Grill, look no further.

Spinach Artichoke Nachos

Sweet Potato, Summer Squash, Corn and Bean Tacos

This recipe is a farm to table feast! You can change up this recipe depending on what is in season. It would be great to substitute tomato or eggplant! These vegetables were prepared on the grill but on a rainy or cold day, you can saute or roast them!

1 medium sweet potato, peeled and cubed

1 small onion, peeled and cubed (can use green onion if following low fodmap diet)

1 zucchini, peeled and cubed

1 yellow squash peeled and cubed

1 corn on cob, husked but left on cob (corn is not low fodmap)

1 can of black beans, rinsed and drained (use garbanzo beans or lentils if following low fodmap)

Enough olive oil to coat vegetables to grill

1 clove of garlic minced (skip if following low fodmap)

1 teaspoon freshly ground cumin

1 teaspoon chili powder (choose kind without onion or garlic if following low fodmap)

Heat the barbeque grill. Get vegetables ready along with pico de gallo and taco fixins. Place vegetables in separate bowls and toss them lightly in oil. Begin grilling with sweet potatoes, add them to the wok and let them get slightly soft and then add onions. Place corn on the grill, turning every few minutes.

Toss onions and the sweet potatoes around gently until onions begin to caramelize. Add squash, seasonings and garlic. Cook until the squash is slightly soft. Take off grill and place in a large bowl. Take cooled corn off the cob and add it to the bowl along with the drained beans.

Heat tortillas lightly in microwave or on grill. Add warm tortillas to plates then add grilled vegetables, fixins and pico de gallo (see recipe below).

Pico de Gallo

1 medium to large tomato, chopped

1/2 medium onion, chopped (substitute green onion if following low fodmap)

1 clove garlic minced (skip if on the low fodmap diet or use garlic oil)

1/2-1 chopped jalapeno depending on heat tolerance

Mix all the ingredients in bowl and mix well. Best in able to sit at least 30 minutes or an hour.

Taco and Fajita Fixings

Toppings that went well with these tacos included cilantro, cabbage, cheese and avocado.

Tofu Fajitas on the Grill

Use tofu, tempeh or another protein alternative like plant meat extra firm sliced into ¼ inch slices, cutting it along the wide part of the block instead of slicing the long ways

1 teaspoon chili powder (if following low fodmap use one without the onions or garlic).

Sliced green and red peppers (stick with 1/2 cup per person if have IBS)

One onion sliced (or substitute the greens of scallions to make it low in oligios)

1 small zucchini or yellow pepper or add them both

1 clove garlic minced (or use garlic oil if you are sensitive to the garlic)

Fixins: chopped tomatoes, chopped avocados or guacamole, shredded cheese and lettuce (if you are sensitive to the polyols in avocado, use about an 1/8 of one)

Light up the barbeque grill and get it ready. Toss all vegetables in a small amount of oil in a large bowl. In a separate bowl, mix lime juice, 1 tablespoon of olive oil, cumin, chili powder, salt and pepper and marinate tofu in the mixture. In a wok made for the barbeque grill or cast iron skillet, begin to cook vegetables over the fire until they begin to brown and caramelize.

Add the tofu and cook until slightly crisp and brown.

Pour remaining marinade over the top and let the flavor go through. Take off the vegetable mixture off the grill and serve in warmed tortillas with all the fixings.

You can add lots of healthy vegetables to your fajitas that taste great!

Grilling some fruit to put on top of a graham cracker is a little something different to the toasted marshmallow.

Grilled Fruit S’mores

Festive Wild Blueberry Sangria

My dear friend Bobbi shared a version of this recipe below.

Here are the recipes for Old Fashioned Southern BBQ with a Vegetarian Twist

Skip the bun and serve your barbecue sandwich on grilled bread!

Barbecue Tempeh Open-Faced Sandwich with Slaw

For this vegetarian BBQ sandwich, skip the bun and serve your barbecue sandwich on grilled bread or even a lettuce leaf! You can make your bread gluten-free or use an old fashioned sourdough to make a low fodmap sandwich!

2 (8 ounce) package of tempeh (I love our local Smiling Hara Hempeh and their Raspberry Habanero Flavor would work well instead of my barbecue sauce)

1 recipe of Homemade Barbecue Sauce

1 recipe of Summer Cabbage Slaw Recipe (below)

Garnish with cilantro sprig and slivered carrot if desired

Cut tempeh into 1/4 thick pieces by cutting it across the shorter end. Lightly brush with olive oil. Place on BBQ grill for a few minutes and then until lightly browned. Lightly grill both of bread. Pour warm homemade barbecue sauce over browned tempeh. To serve sandwiches, add warm tempeh with sauce over the bread. Top the tempeh with the cabbage slaw. Garnish as desired. Below is my barbecue sauce.

Homemade Barbecue Sauce

Many barbecue sauce recipes are full of sugar and salt without a lot of flavor. This sauce has a little kick but tastes delicious. You can tone down the spice if desired or use one of your favorites that doesn’t use excessive sugar or salt. This recipe makes a fodmap friendly BBQ sauce.

2 teaspoon canola oil (or if you like the garlic flavor, use a garlic oil for a low fodmap sauce

1/4 cup chopped green onion

1 tablespoon chili powder (without garlic or onion if following a low fodmap diet)

1/4 teaspoon cayenne pepper

1-2 tablespoon of your favorite mustard (I like a seedy mustard without garlic or onion

1/4 cup apple cider vinegar

In a medium sauce saute’ onion until it become soft. Add garlic, paprika, chili powder, cayenne and sugar until blended well and then add mustard, vinegar and tomato sauce. Simmer on low for 30 minutes

Summer Cabbage Slaw

This simple slaw will taste great with any meal. Have this recipe on hand!

3 cups of cabbage, thinly sliced or shredded

1 tablespoon mayonnaise (if desire a little creamy)

Thinly slice or shred cabbage.

Toss the ingredients together and let set a few hours if desired.

Baby potato and other summer goodies make this salad!

Southwestern Potato Salad

This recipe below makes the best potato salad!

Strawberry Rhubarb Crisp

Try this Lavender Blueberry Lemonade for a refreshing change!

Lavender Blueberry Lemonade

You can find the recipes for my Strawberry Rhubarb Crisp and Lavender Blueberry Lemonade are included below in my Festive Spring Brunch Menu!

I hope that these vegetarian cookout recipe and menu ideas will help make your summer party planning more fun and easy! As a registered dietitian nutritionist living in Asheville, North Carolina, I love helping my family, friends and clients find the joy in eating again by finding lots of new things that they love.

I am so glad that you stopped by to read this post and if you enjoyed it, please feel free to pass along with your friends!


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