Veggie Pizza Sub
Once you have the Fridge dough ready, the rest is as easy as assemble, make, and bake! Pizza is served.
Get ready for a fun and easy pizza twist the whole family will love! This recipe is just a creative jumping off point really. Our Veggie Pizza Sub starts with soft, homemade dough made so easy by making ahead and having it in the fridge, and swaps out traditional tomato sauce for a fresh, flavour-packed pesto. It's the perfect kid-friendly meal that's quick to put together and even quicker to disappear. Of course you can still go the traditional route with our favourite Marinara Sauce and whatever the kids love, but try on some of these ideas for a fit:
Suggestions for Topping Tweaks:
Swap pesto for a tomato-based pizza sauce if you prefer
Add mozzarella, cheddar, or crumbled feta for extra cheesy goodness
Try thinly sliced mushrooms, capsicum, zucchini, or baby spinach
Add some sweet corn, olives, or pineapple for a pop of flavour
Sprinkle with Italian herbs or a little chilli flakes for extra zing
Make it meaty with sliced salami, cooked chicken, or ham
Finish with fresh basil leaves or a drizzle of balsamic glaze after baking
Need
- 1 Batch EVOO Fridge Dough divided into 4 Recipe
- Marinara Sauce as needed Recipe
- Hey Pesto as needed Recipe
- 1-2 Tablespoons Extra Virgin Olive Oil (EVOO) or as needed BUY
- toppings of choice; we used corn, olives, tomatoes, capsicum, onion, mushrooms, basil, rocket and feta, but add or subtract any veggies you like
- 1 Handful basil
- 1 Handful rocket leaves
- 100 Grams feta cheese crumbled
Do
- 1
Preheat oven to 220°C. Line 2 baking trays with baking paper.
- 2
Make the dough and allow to double in size before continuing with the recipe.
- 3
Divide the dough into 6 balls. Cover with a clean cloth so they don't dry out.
- 4
On a floured bench, roll each dough ball into a rounded rectangle shape, about 20 cm long. Or any shape you like!
- 5
Drizzle with a little EVOO and bake for 5-8 minutes, or until the dough has puffed up and is clearly cooked.
- 6
Spread pesto onto each sub. (You won’t need all of it.)
- 7
Top with plenty of veggies of choice and finish with the crumbled feta.
- 8
You could drizzle with a little extra EVOO if you wanted as well.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
