Mediterranean Veggie Pizza

Wild Tomato Veggie Pizza

One of our favorite fall vacation spots is Door County Wisconsin, the Cape Cod of the Midwest. In among the bevy of amazing restaurants and eateries to choose from, you’ll find a marvelous little pizzeria call Wild Tomato.  I created this recipe based on their version of the veggie pizza. Their pizzas are wood fired, so if you  have a pizza stone, bake your pizza on the grill for that fabulous, smokey flavor.

Mediterranean Veggie Pizza

adapted from Wild Tomato Wood Fired Pizza and Grille, located in Fish Creek, Door County Wisconsin


8 ounces sliced white mushrooms
4 artichoke hearts, chopped
3.5 ounces pesto
1/3rd cup diced green pepper
1/3rd cup diced roasted red peppers
1/3rd cup diced onion
1/3rd cup diced sun dried tomatoes packed in oil
3 ounces goat cheese, crumbled
8 ounces fresh mozzarella
Prepared pizza dough- if using frozen, you’ll need to defrost a day or two in advance. Follow package directions.

Preheat oven to 450 degrees

Prepare your favorite pizza dough, homemade or frozen.
Sauté mushrooms in 2 teaspoons of olive oil; drain on a paper towel.
Spread pesto onto pizza dough
Evenly spread mushrooms, artichokes, peppers, onions and sun dried tomatoes on top of pesto. Be sure to remove as much of the moisture as you can from the vegetables or the center of the pizza will be mushy.

Thinly slice fresh mozzarella and arrange on top of veggies.

Top with crumbled goat cheese.

Wild Tomato Veggie Pizza 2

Bake 12-15 minutes, until dough is puffed and golden and cheese is melted. If grilling using a pizza stone, follow your pizza stone directions.

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