Italian Flag Veggie Pizza

I used to have a really bad habit of buying produce like a girl buys shoes and then not using all of it before it went bad. Everytime I had to throw away fruits or veggies that went bad, a little piece of my soul died. Last summer I vowed to never let this happen again! So far, I’ve been doing really well and I haven’t wasted anything. This time I had a bit of an overload of produce in my fridge and I needed to get creative with how to lighten the load. And voila! This masterpiece of a veggie pizza was born.

I really like colorful food. There is just something about eating foods of a variety of colors that puts me in a good mood and makes me feel a little healthier. I like making my food colorful, so instead of opting for red peppers, I chose green. I also added potatoes and onions (white) and tomato slices and before I knew it, I had all the colors of the italian flag (or mexican, but for the sake of this recipe, we’ll just stick with italian). Italian herbs and sauce makes this pizza molto bellissimo!

This time, my dough came out really thick, so I ended up cooking it in a pie pan to make a pizza pie! Either way will work well.

Italian Flag Veggie Pizza

By Noela Published: January 23, 2013

  • Yield: 1 pizza (4 Servings)

I used to have a really bad habit of buying produce like a girl buys shoes and then not using all of it before it went bad. Everytime …



  1. Prepare dough according to your recipe at least 2 hours before you begin this recipe (if you are using homemade dough.)
  2. Start by slicing all vegetables. Next, boil the potato slices until tender. While you wait, saute onion and garlic in oil for about 3 minutes, stirring often. Add in the tomato sauce and paste and stir around until the sauce and paste are well mixed. Add in the herbs and salt and pepper to taste. Let simmer for about 10 minutes then remove from heat and allow to cool for a couple minutes. Remember to remove the potatoes from heat when they are tender.
  3. On a clean, smooth surface, roll out your dough into a large circle. Scoop sauce into the center of the dough by the teaspoon full. Spread the sauce by gradually spiraling from the center out toward the edges of the dough and continue until you feel there is enough sauce on it.
  4. Add the vegetables. First, the potatoes.
  5. Then the tomatoes!
  6. Then the peppers.
  7. Then the mushrooms.
  8. And finally, the onions. You can also add additional spices, such as fresh basil leaves, rosemary, or salt at this time by sprinkling them over the veggies.
  9. Bake in the oven until the crust is golden-brown. Cut into quarters and serve when cooled.