The Vegan Metro Pizza
With toppings like meatless meatballs, roasted red peppers, pepperoncini, spinach, and dairy-free mozzarella, The Vegan Metro is the ultimate pie for pizza night! Grab a slice and chow down.
Ingredients
- 1 15-inch prepared pizza crust
- 2 cups vegan meatballs (about 5 or 6)
- 2 teaspoons neutral-flavored vegetable oil
- 5 ounces baby spinach, arugula, or baby kale coarsely chopped
- 2 cloves garlic minced
- 1 cup tomato sauce or more to taste
- ½ cup dairy-free mozzarella cheese sliced or shredded
- ½ cup roasted red peppers chopped
- ¼ cup olives sliced
- ¼ cup pepperoncini peppers chopped
Instructions
- Preheat your oven to 450°. Place the prepared pizza crust on a pizza pan or pizza stone.
- Cut each vegan meatball into 3 or 4 slices. If you’re making homemade meatballs, shape them into flat disks rather than round balls.
- Add one teaspoon of oil to a pan over medium-high heat and cook the meatballs until they’ve browned on each side, about 2 minutes each side. Remove them from the heat and set aside.
- Add the remaining teaspoon of oil to the same pan, and add the spinach and garlic. Cook until the garlic wilts, about 2 more minutes.
- To prepare the pizza, spread the tomato sauce on the crust, and then distribute the spinach evenly top of it. Then add the cheese, meatball slices, roasted red peppers, olives, and pepperoncini peppers, distributing everything evenly.
- Cook for 12-15 minutes, until the crust is golden and the cheese has melted. Be careful not to burn the crust.
- Slice into 8 equal pieces.