All Veggie Harissa Pizza
Finally I get my pizza! All the fixings are in the fridge and I can't wait to get this puppy going. I haven't made pizza in ages - I haven't handled pizza dough since college and my last attempt at focaccia pizza was at least 7 years ago.
Since I'm so rusty, I decided to use Trader Joe's pre made Garlic and Herb Pizza dough ($1.49 what a steal!). I wanted to this to be loaded up so I opted for an all veggie pizza. To spice things up I used a generous portion of home made harissa to spice up the sauce.
I gussied up my mushrooms with some cayenne, fresh thyme (any herbs you have on hand would work), dried parsley, dried oregano, and fresh garlic slices. Instead of sauteing the mushrooms in oil or butter like I usually do, I used water to reduce the mushrooms down without adding more calories. With all the herbs and spices, I didn't notice the lack of oil.
There was so much flavor packed in this bad boy that the lack of meat was not noticeable. Also, the Trader Joe's 3 Cheese Blend (Mozzerella, Monterey Jack and Cheddar) was a 100 calories per 28g/ 1 ounce. This was not worth the calories. The cheese did not add much flavor nor did it add much glue power to keep the toppings on the crust.
This homemade pizza was far and way much superior to the store bought one I had a few weeks ago. All in all it took me 15 minutes to slap this thing together (minus the warming up time for the dough). I hope you enjoy!
All Veggie Harissa Pizza: 250 calories
- 57 g Trader Joe's Garlic and Herb Pizza Dough (60 calories)
- 17 g Harissa (28.5 calories)
- 8 g Trader Joe's Pizza Sauce (6.5 calories)
- 155g mushrooms (33 calories)
- 7 g garlic, sliced (10 calories)
- salt, pepper, red pepper, fresh thyme, dried parsley, oregano and anything other herbs you like and have on hand. Use enough to taste (I don't count these as calories because I used so little)
- 1/4 cup water
- 5 small spears asparagus (12 calories)
- 28 g cheese (100 calories - totally not worth the calories)
- Weigh out dough, and place on lightly floured surface. Cover and let come up to room temperature per package instructions - 20 to 30 minutes.
- Preheat oven to 450° F
- Clean and dice mushrooms.
- Add mushrooms, garlic slices, herbs, and water to a saute pan on high heat. With lid on, bring to a boil. Once at a boil, reduce heat to medium and remove lid. Simmer until the water is evaporated. Dry saute the mix for about 1 minute on medium high. Set aside to cool.
- Wash and cut asparagus into small pieces. Cut thick pieces in half lengthwise.
- Roll out the dough as thin as you possibly can. I was able to roll out my dough to about 7.5 - 8 inches at the widest part. If you get any holes, just pinch the dough together to fix.
- Spread harissa and then pizza sauce on the dough, followed by the mushrooms, asparagus and cheese.
- Bake in oven until the cheese is browned and crust is crispy - about 20 minutes on the middle rack.
- Let cool on the hot baking sheet for 10 minutes. Cut into pieces and enjoy.
- You have to heavily add in herbs and spices when sauteing mushrooms in water to get as much flavors as possible in them
- Swap out the cheese for a flavored yogurt dip. Add the yogurt dip after the pizza is cooled
- Keep the toppings thin in the center so you don't have floppy tips on the slices