Rainbow Pizza is a great way to share a vibrant and colorful treat, and choosing colorful vegetables helps us get a variety of nutrients. Whole wheat pizza dough gives us all the benefits and nutrients of whole grains. Try this recipe with kids in your life, or simply the young at heart.
Prep time 45 min | Cook time 15 min | Total time 1 hour | Yield: 8 slices of pizza
- 1 cup warm water
- 2½ tsp (one package) active dry yeast
- 1½ cups whole wheat flour
- 2 Tbsp oil (olive, canola, sunflower) for dough and 1 tsp more for coating bowl
- ½ tsp salt
- 1 cup frozen corn
- 2 Roma tomatoes
- 1 orange bell pepper
- 1-2 stalks broccoli
- ½ red onion
- 1 8-oz. block mozzarella cheese
- 1 8-oz. can tomato sauce
- ¼ tsp dried basil
- ¼ tsp dried oregano
- In a large bowl, mix water, yeast, and whole wheat flour together with a spatula or your hands.
- Add oil, salt, and all-purpose flour. Mix well. If dough is very sticky, add an additional ¼ cup all-purpose flour. Mix until one whole dough ball forms.
- Place dough ball on a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Knead by pushing down and forward on the dough with the palms of your hands. Fold dough over onto itself, and push down and forward again.
- Add remaining oil to a bowl and swirl it around to coat the bowl. Add dough ball. Cover with plastic wrap or a towel. Let sit at room temperature until doubled in size, around 30–60 minutes.
- Preheat the oven to 450°F.
- While dough is rising, prepare your toppings. Rinse all produce and cans.
- Slice tomatoes into half circle slices. Dice bell pepper. Roughly chop broccoli pieces. Slice onions into short strips.
- Shred mozzarella and set aside.
- Open canned tomato sauce and empty into a bowl. Stir in dried basil and dried oregano.
- When dough feels soft and stretchy to the touch, knead again for 1–2 minutes. Divide evenly into 2 balls.
- Add flour to a table surface so you can form your pizza crust. Use your fingers to push out the edges of the dough ball until it’s around 12 inches wide. Make 2 pizza crusts. Use a fork and poke holes throughout the pizza crust.
- For each pizza, add half the tomato sauce, using the back of a spoon to spread out a thin layer.
- For each pizza, sprinkle half of the shredded mozzarella on top of the tomato sauce, evenly.
- Lastly, add your desired toppings in a rainbow fashion: tomatoes on the outer edge, orange bell pepper, corn, broccoli, and red onions. Layer toppings densely.
- Bake for 10 – 15 mins or until toppings and crust are browned.
*NOTE: Toppings can be fresh, frozen, or canned produce
Try it yourself and tell us about it in the comments!
Solid Ground’s Community Food Education (CFE) program hosts cooking and nutrition classes to support healthy and holistic living on a budget. The CFE team created this series of cooking videos to offer resources, tips, and tricks that you can practice at home. Visit our Food & Nutrition and Coronavirus Food Resources webpages for more food and nutrition info and resources.