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Vegetarian Pizza With Two Cheeses From Here

Vegetarian Pizza With Two Cheeses From Here

4 portions


  • 45 ml (3 tbsp.) butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 yellow pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 zucchinis, sliced
  • 1 fennel bulb, thinly sliced
  • 500 ml (2 cups) fresh spinach, stems removed and chopped
  • 450 g (1 lb) frozen (then thawed) or fresh pizza dough
  • 500 ml (2 cups) biobio Mozzarella, grated
  • 250 ml (1 cup) marinara sauce, store-bought
  • 8 slices of Le Marquis de Témiscouata, rind removed
  • 12 cherry tomatoes, halved
  • Salt and freshly ground pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a frying pan, brown the onions with garlic, peppers, zucchinis and fennel in butter.
  • Add the spinach and continue cooking for 1 minute. Remove from heat and set aside.
  • Meanwhile, on a lightly floured surface, use a rolling pin to roll out the pizza dough into a circle approximately 30 cm (12 in.) in diameter.
  • Place the dough onto a baking sheet.
  • Using your fingers, stretch out the dough to make it evenly shaped, and then make the edges approximately 1 cm (1/2 in.) thick.
  • Spread 1/4 of the biobio Mozzarella along the edges and fold the dough over it, making a cheese crust.
  • Spread the marina sauce over the pizza.
  • Cover it evenly with sautéed vegetable mix, spinach, and the Le Marquis de Temiscouata.
  • Sprinkle with the rest of the biobio Mozzarella cheese, and then add the cherry tomatoes.
  • Bake on the lower rack in a preheated oven at 450°F (230°C) for 15 minutes or until the crust is golden and the cheese has melted.
  • Just before serving, use a well-sharpened knife to slice the pizza. Serve hot.

You can use these cheeses for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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