The Veg Out Pizza

By: Jennifer M February 19, 2013 Main Courses 21 Comments
Veg Out Pizza | Seasons and Suppers
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I recently ate at Jack Astor’s and tried their Veg Out Pizza. It was delicious, so I took notes. Well, mentally, anyway. This weekend, I had a go at recreating it at home. It was a bonus that this particular recipe was pretty easy to duplicate. So I not only borrowed their pizza idea here, I stole their name, too, because I’m shameless. (It’s just such a great name. I couldn’t help myself.)

This vegetable-only pizza features roasted red onions, garlic and artichokes, slow-roasted cherry tomatoes, goat cheese and mozzarella, and is finished with a drizzle of balsamic and a sprinkling of fresh arugula. All my favourite tastes on one pizza!

Don’t be afraid of the onions. Once they’re roasted, they are lovely and sweet, so load them on. You don’t need a ton of cheese on this pizza though, just a handful of mozzarella and a scattering of goat cheese crumbles will do. I know it doesn’t look like a lot of toppings here, but trust me, there is a ton of flavour going on.

It should be said, I take my pizza a wee bit seriously. You see, I’m on a life-long quest to make a perfect pizza at home. That said, I don’t expect everyone to feel the same way. So the great thing about this pizza is that you can go all in and make your own pizza dough and sauce, or you can use a store bought of one or the other, or both. You can slow-roast the cherry tomatoes ahead of time, or you can just slice them in half and toss them on your pizza (where they’ll cook up nicely). The roasting of the onions, artichokes and the garlic takes place while the oven pre-heats for the pizza, so that part is dead easy.

Veg Out Pizza | Seasons and Suppers
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Olives. It’s worth mentioning that the original dish specified olives (black kalamata, I believe). I don’t like olives, so I asked to have my pizza without. My recreated version here doesn’t have them either, because, well … it’s my blog and I don’t like olives :) I’m sure if you like olives, you’d like them on this pizza. I think. So feel free to throw some on, if, you know … the thought of it doesn’t make you gag.

What can’t you stand on your pizza?

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email

21 Comments

  1. Stephanie (Salt Is Your Friend) February 19, 2013 at 9:52 am

    You had me at goat cheese.. I LOVE it on veggie pizzas! This sounds like an amazing combination and since I have everything (but arugula) in my kitchen right now, it might just be dinner tonight. Thanks for sharing!!

    • Jennifer M February 19, 2013 at 10:11 am

      Thanks Stephanie. The flavours in this pizza are so good together (and goat cheese – can’t go wrong!). Enjoy!

  2. bellini February 19, 2013 at 11:44 am

    A year ago I would have left the olives off as well but recently I have discovered some excellent non-salty versions that I could eat by the jar full.

    • Jennifer M February 19, 2013 at 11:50 am

      I don’t think the saltiness part of olives would be an issue for me. I think it’s just the olive part ;) I have trouble even with the smell of them.

  3. Liz February 19, 2013 at 5:28 pm

    This sounds delicious Jennifer. I think I would skip the black olives too, but I do like green olives!

    • Jennifer M February 19, 2013 at 7:44 pm

      Thanks Liz, I’m afraid I don’t like them in any colour. Unfortunately for me, the rest of the family loves them, so they are often around stinking up the joint :)

  4. Renee February 19, 2013 at 8:11 pm

    You and I could share a pizza happily – I’m in the same boat with you as far as toppings :) I really don’t like processed meat on my pizza – all that awful salami and ham. But bacon, that’s okay with me :)

    • Jennifer M February 19, 2013 at 8:38 pm

      I’d never kick bacon off my pizza, for sure :) Btw, I made bacon recently. A fun food challenge and delicious!

  5. Cathy's Delights February 20, 2013 at 8:13 am

    Superbe recette, très originale.
    Je suis ravie d’avoir découvert votre joli blog gourmand.
    Merci pour ce beau partage

    • Jennifer M February 20, 2013 at 8:34 am

      Merci beaucoup, mamzelle.

  6. Sophie February 20, 2013 at 1:36 pm

    A girl after my own heart — and my own quest! …For perfect, made-at-home pizza. Jim Lahey has helped me to get the closest yet to perfection, bless him! but I am not at all satisfied :) Which is why I need to make THIS soon! The flavors sounds so amazing! Love the goat cheese, roasted veggies, plus arugula and balsamic.. yummmm! It’s ok if you don’t like olives. More for me, anyway ;)

    I can’t stand pepperoni on my pizza. it is so gross!… and not allowed in my house.

    • Jennifer M February 20, 2013 at 2:11 pm

      Hi Sophie, I went back and forth between Lahey’s dough and Reinhart’s dough, but Lahey’s is closest to my preference for pizza dough. Now if I can just figure out how to make my oven go up to 700°!

  7. Sophie February 20, 2013 at 3:44 pm

    …..Exactly!

  8. Sonja March 1, 2013 at 9:04 pm

    This photo is gorgeous! And the pizza looks wonderful as well. I’m new to your blog – I love it and love your photography!

    • Jennifer M March 2, 2013 at 8:33 am

      Thanks so much, Sonja. Happy to have discovered your blog, as well!

  9. Laura (Tutti Dolci) March 2, 2013 at 7:37 pm

    Gorgeous pizza, happy to discover your blog!

    • Jennifer M March 2, 2013 at 7:51 pm

      Thanks and likewise. I’ll be spending some time browsing your archives tonight :)

  10. Emma April 24, 2013 at 4:36 am

    Wow, I’ve just found my new weekend dinner!

    • Jennifer M April 24, 2013 at 6:50 am

      Enjoy. It’s a delicious pizza!

  11. Mel May 27, 2013 at 12:04 pm

    Hi! I just had this pizza for the first time yesterday in Kingston, ON, at Jack Astors. It was the best pizza I’ve had in a really long time. I do have a question though. Is it possible that the oil they drizzle on the pizza is more than just balsamic? My sauce had a bit of a sweet flavour to it. It also seemed a bit thicker than straight oil. Thanks! I have bookmarked your recipe. :)

    • Jennifer M May 27, 2013 at 7:28 pm

      Hi Mel. I know exactly what you’re saying. Here’s my thought – I have two kinds of balsamic in my cupboard – and everyday one and a really good one. My really good one is thick and sweet, and that’s what I used to drizzle on my pizza, so it seemed very similar to my Jack Astors experience. Somehow, I doubt they use a really good balsamic though, so I’m thinking it’s probably a sweetened, balsamic reduction.

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