Let’s get fresh and groovy with Garden Groove — a vibrant veggie pizza that’s colorful, light, and full of flavor 🎨🌱🍕
🍕 Garden Groove
Zucchini, cherry tomatoes, red onion, bell pepper, and feta
Ingredients:
Dough (1 pizza):
- 2 cups all-purpose or bread flour
- ¾ cup warm water
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp olive oil
Sauce Base (Optional):
- Olive oil or a light garlic-herb spread
- OR: pesto base if you want an herby twist
This pizza works great sauceless too — let the veggies shine!
Toppings:
- 1 small zucchini, thinly sliced (mandoline-style = best!)
- 8–10 cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ½ bell pepper (any color), thin strips
- ½ cup crumbled feta cheese
- Shredded mozzarella (optional — for a cheesier base)
- Olive oil, salt, black pepper
- Optional: fresh basil or oregano to finish
Instructions:
- Make the Dough:
Mix yeast with warm water, let bloom 5 mins. Add flour, salt, olive oil, and knead until smooth. Let rise for 1–2 hours. - Preheat Oven:
475–500°F / 245–260°C. Hot stone or steel = max crisp. - Assemble the Garden Vibes:
- Stretch dough into a 10–12″ circle.
- Lightly brush with olive oil or your chosen base (e.g. garlic oil or pesto).
- Sprinkle mozzarella if using.
- Arrange zucchini, tomatoes, onion, and bell pepper in a nice even groove.
- Crumble feta on top.
- Drizzle with olive oil, season with salt & pepper.
- Bake:
8–10 minutes until crust is golden, veggies are slightly roasted, and feta is lightly browned. - Finishing Touches:
- Add fresh basil or oregano
- Optional: drizzle of balsamic glaze or a squeeze of lemon for brightness
Vibe Check:
It’s light, crunchy, salty, and full of that fresh farmer’s market energy. Great with a chilled white wine or herbal lemonade.
Want this turned into a botanical-style recipe card or earthy Instagram post with pastel tones? I’ve got plant power design vibes ready to roll!
