Vegetable Pan Pizza: A Weekly Favorite That Changed My Kitchen Game

Growing up in an Italian-American household, pizza was always a weekend staple. But when I discovered this ingenious vegetable-packed pan pizza variation, it revolutionized my weeknight dinner routine. This isn’t your traditional pizza – it’s a beautiful fusion of a frittata and pizza that’s both nutritious and satisfying. The eggs create a perfectly tender base that holds an abundance of colorful vegetables, while the cheese brings that beloved pizza satisfaction we all crave.

Ingredients

For the Base

• 2 large eggs
• 220 ml (1 cup) milk
• 3 tablespoons (45g) all-purpose flour
• 2 tablespoons (30ml) olive oil
• 80g (¾ cup) grated Parmesan cheese

Vegetables

• 1 medium broccoli head (about 300g/10.5 oz), cut into florets
• 1 medium zucchini (200g/7 oz), trimmed and sliced
• 1 large carrot (120g/4 oz), peeled and chopped
• 1 bell pepper (150g/5.3 oz), diced
• 1 medium onion (150g/5.3 oz), finely chopped

Toppings

• 100g (3.5 oz) light mozzarella, cubed
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare Your Workspace

1. Preheat your oven to 180°C (350°F)
2. Line a 9×13 inch baking dish with parchment paper
3. Lightly grease the paper with olive oil

2. Vegetable Preparation

1. Bring a pot of salted water to boil
2. Blanch broccoli florets for 2 minutes until bright green
3. Immediately transfer to an ice bath to stop cooking
4. Drain and pat dry thoroughly
5. Heat 1 tablespoon olive oil in a large skillet over medium heat
6. Add onions and cook until translucent (3-4 minutes)
7. Add carrots and cook for 3 minutes
8. Add zucchini and bell peppers, cooking until slightly tender (5 minutes)
9. Season vegetables with salt and pepper
10. Stir in half the parsley
11. Set aside to cool slightly

3. Create the Base

1. In a large bowl, whisk eggs until well beaten
2. Gradually add milk while whisking
3. Add flour, whisking constantly to prevent lumps
4. Stir in remaining olive oil
5. Add 60g (¾) of the grated cheese
6. Season with salt, pepper, and remaining parsley
7. Whisk until smooth and well combined

4. Assembly and Baking

1. Arrange cooled vegetables evenly in prepared baking dish
2. Pour the egg mixture over the vegetables
3. Gently shake the pan to ensure even distribution
4. Top with cubed mozzarella and remaining Parmesan
5. Bake for 25-30 minutes until golden brown and set in the center
6. Let rest for 5 minutes before serving

Recipe Notes

• For best results, ensure vegetables are patted dry before adding to the pan
• Don’t skip blanching the broccoli – it ensures perfect texture
• The pizza can be made ahead and reheated at 350°F for 10 minutes

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 350°F oven for 5-7 minutes.

Nutritional Information

(Per serving, serves 6)

• Calories: 245
• Protein: 15g
• Carbohydrates: 18g
• Dietary Fiber: 4g
• Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Sodium: 380mg
• Potassium: 485mg
• Vitamin A: 82% DV
• Vitamin C: 95% DV
• Calcium: 25% DV
• Iron: 10% DV

Time Requirements

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

This vegetable pan pizza is perfect for meal prep, lunch boxes, or a light dinner served with a fresh green salad. Its versatility makes it an excellent choice for both family meals and entertaining guests who appreciate healthy, flavorful dishes.