The Washington Post

Vegetarian pizza comes together on a pre-baked crust

Butternut Squash and Caramelized Onion Pizza. (Deb Lindsey/FOR THE WASHINGTON POST)
Food and Dining Editor

I’m a self-identified pizza obsessive; it’s one of my favorite ways to get my fill of vegetables. I love making my own dough when I have time — and freezing it for times when I don’t — but on any given weeknight, if my freezer is bare, I’m not ashamed to reach for a store-bought, pre-baked crust.

The benefits extend beyond mere time savings. When I make a no-knead dough from scratch and cook it under the broiler, I am restrained with the toppings to keep from overwhelming the crust and turning it soggy. Pre-baked crusts, on the other hand, are sturdy enough to hold a mountain of produce, making for a hearty vegetarian dinner.

Joe Yonan is the Food and Dining editor of The Washington Post and the author of "Eat Your Vegetables: Bold Recipes for the Single Cook." He writes the Food section's Weeknight Vegetarian column. View Archive

The whole-wheat crust sold under the 365 Everyday Value brand at Whole Foods Market takes only about 20 minutes to finish baking, during which time it becomes crisp, reminding me of a good pastry crust (but with a bigger dose of healthful whole grains, of course). What to put on it? This time of year, I use a base of caramelized onions instead of tomato sauce. I top them with roasted butternut squash, a little blue cheese, walnuts (which toast as the pizza bakes) and, after it comes out of the oven, a scattering of fresh, sharp arugula. The finishing touch: a drizzle of pumpkinseed oil.

Caramelized onions, by the way, are a great thing to have on hand in late winter when local produce options have hit their nadir. They’re best made slowly, so the onions have time to release their sugars and get all jammy, a process that takes up to an hour or more. When done this way they require nothing more than a sprinkling of salt — no oil, even, as I discovered by accident. And you can make them ahead. But if you haven’t, here’s an idea: Quickly saute them until tender, then drizzle with honey.

On a weeknight, when the fridge and pantry are as bare as the freezer, everybody needs a shortcut.

Show Comments
Most Read



Success! Check your inbox for details.

See all newsletters

Close video player
Now Playing

To keep reading, please enter your email address.

You’ll also receive from The Washington Post:
  • A free 6-week digital subscription
  • Our daily newsletter in your inbox

Please enter a valid email address

I have read and agree to the Terms of Service and Privacy Policy.

Please indicate agreement.

Thank you.

Check your inbox. We’ve sent an email explaining how to set up an account and activate your free digital subscription.