This Meatless Monday, I’d like to share our typical Friday-night dinner – Ciabatta Bread Veggie Pizza – because, well, it’s one of our favorites. [In fact, it’s so good that sometimes we break down and make a second batch by mid-week.]
For us, Friday nights used to be a time to get dressed up and head to a local bar for drinks and a few hands of Texas hold ’em, but since Miss P’s arrival, that routine has been replaced with a new one: Our Friday evenings now entail a trip to the grocery store to stock up on necessities for the coming week, lots of playtime for Miss P and homemade vegan pizza for dinner.
[And if you’re currently thinking, “That sounds like a terribly dull way to spend a Friday night,” you’ve obviously never run errands with an infant in tow and you definitely haven’t attempted to prepare and
consume longly stare at a meal until it’s ice cold in the company of said infant.]
This week was no exception! [And, in case you’re wondering, yes, the pizza is even delicious cold.]
Tim’s also sporting one of our handmade nursing necklaces – which Miss P absolutely loves – from our Etsy shop, The Tiny Acorn by J Lee. (We’d be honored if you’d drop by for a visit.)
Now, down to business: Tim’s been experimenting with vegan pizza for some time now, and he’s finally come up with a simple recipe we’re completely satisfied with. I hope you enjoy it as much as we do!
Ciabatta Bread Veggie Pizza:
Ciabatta bread bakes to a satisfyingly toasty yet toothsome pizza crust, and provides a hearty foundation for robust tomato sauce and all of your favorite toppings! Keep yours simple or get as inventive as you’d like. This meal is so quick – and easy – to throw together, making it an excellent choice for Meatless Monday.
- 1 loaf ciabatta bread
- 4 tbsp. olive oil
- oregano (to taste)
- basil (to taste)
- garlic powder (to taste)
- 15 oz. jar pizza sauce (We like Organicville.)
- 2 cups shredded mozzarella cheese (We use Daiya Mozzarella Style Shreds. It’s dairy-free and melts wonderfully, but you can use any brand you’d like.)
- 1/2 cup (or desired amount) red bell pepper, diced*
- 1/4 cup (or desired amount) red onion, diced*
* We kept it simple and used red bell pepper and red onion, but the fresh veggie combos are unlimited, so feel free to experiment!
Preheat oven to 400 degrees. Cut the loaf of ciabatta bread in half, then cut each half lengthwise so you have four pieces. Drizzle each piece with olive oil (we use about 1 tbsp per slice). Spread sauce evenly over each slice (we use about 1/2 cup per slice), then dust with oregano, basil, and garlic powder, to taste. Next, generously sprinkle shredded cheese over sauce (again, we use about 1/2 cup per slice). Now you’re ready for your veggies, or other toppings. Add as many as you like; have fun experimenting here! (One of these weeks I’m also going to try fresh basil and sliced Roma tomatoes, yum!)
Bake pizza at 400 degrees until bread becomes nice and toasty and “cheese” melts, approximately 16 minutes. Due to differences in ovens, keep an eye on your pizzas; they can go from cooked to perfection to charred in a matter of minutes, trust us. 😉 This pizza was definitely cooked to perfection!
Much tastier than takeout and healthier as well!