Healthy Mushroom & Vegetable Pizza from Leftover Veggies
Mushroom Pizza, Vegetable Pizza, Mushroom Dishes, Fridge Clean-out Recipes, Healthy Snacks, Easy Cooking
Introducing a healthy mushroom and vegetable pizza recipe that utilizes leftover vegetables from your fridge. It’s delicious, good for you, and a great way to use up extra produce. Perfect for a quick snack or a delightful brunch.
Ingredients- 1 cup chopped mushrooms
- 1/2 carrot, julienned
- 1/4 bell pepper, finely chopped
- 1/4 paprika, finely chopped
- 1/4 cabbage, finely chopped
- 1/4 onion, finely chopped
- 1 potato, thinly sliced
- 2 eggs
- 1/2 cup shredded cheese (mozzarella or cheddar)
- Pinch of dried parsley flakes
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
First, finely chop the mushrooms after washing them thoroughly and patting them dry. This adds a wonderful texture and earthy flavor to your pizza.
Step 2
Peel and julienne the carrot. These vibrant orange strands will add sweetness and a slight crunch to the pizza.
Step 3
Finely shred the cabbage. Its subtle sweetness will blend beautifully with the other ingredients.
Step 4
Remove the seeds from the bell pepper and paprika, then finely chop them. Using a variety of colors will make your pizza visually appealing and add diverse flavors.
Step 5
In a bowl, crack the 2 eggs and whisk them together with a pinch of salt and pepper. This egg mixture will bind all the ingredients together.
Step 6
Thinly slice the potato after washing and peeling it. Heat 2 tablespoons of cooking oil in a non-stick skillet over medium-low heat. Arrange the potato slices in a single layer to cover the bottom of the pan and cook until lightly golden and tender, forming the pizza crust.
Step 7
Once the potato base is slightly cooked, evenly pour the whisked egg mixture over it. Ensure it covers the potatoes well.
Step 8
Now, evenly distribute all the prepared vegetables (chopped mushrooms, julienned carrot, chopped cabbage, bell pepper, and paprika) over the egg mixture. Cover the skillet with a lid and cook on low heat for about 7-10 minutes, or until the egg is set and the vegetables are tender.
Step 9
Check the bottom to ensure it’s cooked through, then carefully flip the pizza (using a plate can make this easier). Sprinkle your shredded cheese generously over the flipped side. Cover again and cook on low heat for another 3-5 minutes, or until the cheese is melted and bubbly. While mozzarella is fantastic for stretchiness, cheddar or any cheese you have on hand works wonderfully!
Step 10
Transfer the finished mushroom and vegetable pizza to a plate. Sprinkle with dried parsley flakes for a final touch. This healthy and delicious pizza, packed with fresh vegetables and savory mushrooms, is a delightful treat that’s both easy to make and incredibly satisfying.
