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Meals from the Technocave: The Subversive Somewhat Veggie Pizza

The Subversive Somewhat Veggie Pizza Clothed in Cheese

In our quest to make yummy things that are quick to make but aren’t completely bad for you, we’ve come up with another “What do we have in the fridge?” recipe. Pizza is always popular here at the Technocave (and its attached compound), but carnivore Widge isn’t a big fan of the veggies that I like on it. I have to disguise the veggies as meat, normally. Which is difficult. Because who wants to make costumes for broccoli? So we came up with a bit of a compromise that turned out really yummy. Unsurprisingly, the ingredients are similar to those that we used in our first featured recipe, our New Joe’s Special from Coast City, because that’s what we tend to have in the fridge.

Ready to make some yummy pizza that everyone can enjoy? Of course you are. Otherwise, you would have stopped reading already…


    The Subversive Somewhat Veggie Pizza

  • Preheat your oven to whatever temperature your pizza crust demands.
  • Chop 1/2 a yellow bell pepper, 1/2 an orange bell pepper (or whatever color you fancy or have in the fridge) and 1/4 of an onion (we’ve done this with both yellow and red ones), a clove or two of garlic, and 1/2 a seeded jalapeno. You don’t really want the peppers diced finely, but to make them less like vegetables, you can get them down to about 1/2″ or so.
  • Season 1/2 pound of ground meat (we used a mixture of beef and buffalo, but any ground meat would work) with spices of your choosing. We used Black & Red (a mixture of ground cayenne and black peppers from a fabulous company called Penzeys) and a bit of ground chipotle pepper.
  • Heat a skillet with a bit of olive oil in it.
  • Saute your veggies and meat together until the meat is cooked, then set aside.
  • Prepare your crust. We used a packaged one from our local market (because we like the quickness of them, and we can find tasty ones!). Brush with a bit of olive oil and some garlic powder.
  • Mix a small can of tomato sauce with a bit of dried oregano and basil (fresh would work too, if you have it) and spread evenly over the crust. We didn’t use quite the whole can, but almost all of it.
  • Spoon your meat and veggie mixture over the sauce on the crust.
  • Sprinkle liberal amounts of shredded cheese over the meat & veggies. We used a mixture of mozzarella and a Mexican blend (all pre-shredded, for time’s sake and because it was on sale).
  • Cook in the oven for the amount of time required by the crust.
  • Remove from the oven, slice, and enjoy with any seasonings you usually add to your pizza (I like Parmesan cheese and black pepper; Widge likes Everglades Heat Seasoning and Tabasco).

This has become a new favorite in the Technocave. The first time we made it was totally made up, and as a result, I don’t remember what we used to season it. This recipe is from the second attempt, which was remarkably similar to the first, so I guess we got it pretty close. Not including the 10 minutes our pizza was in the oven (because cooking times vary), it took about 15 minutes to prepare.