Save The first time I made this, I was skeptical about cottage cheese on anything resembling pizza. But watching that mozzarella bubble up through the marinara, with peppers and mushrooms peeking through, changed everything. Now it is the quick dinner I turn to when I want comfort food without the heavy feeling.
My sister came over last month looking exhausted from work, so I threw these bowls together. She took one bite and asked why we had ever wasted time with actual pizza crust. The vegetables stay crisp-tender, and the sauce gets concentrated and sweet in the oven.
Ingredients
- 1 cup cottage cheese: This is the foundation and I have found full fat gives you that restaurant quality creaminess, but low fat works beautifully if you are watching calories
- 1/2 cup shredded mozzarella cheese: Buy it pre shredded or grate it yourself fresh, just make sure it is real mozzarella for that proper melt
- 1/2 cup chopped bell peppers: Any color works but I love the sweetness of red peppers against the tangy sauce
- 1/2 cup sliced mushrooms: They release moisture as they bake and become these little umami bombs throughout the bowl
- 1/2 cup chopped spinach or kale: Kale holds up better if you plan on leftovers, but spinach wilts into these lovely tender green ribbons
- 1 cup marinara sauce: Use your favorite jarred sauce or simmer down some canned tomatoes with garlic and herbs
- Olive oil: A good drizzle on top helps everything brown and bubble just right
- Salt and pepper: Essential for waking up all the flavors
- Optional toppings: Sliced olives add brine, diced onions bring sweetness, and fresh basil makes it feel fancy
Instructions
- Preheat and prep:
- Heat your oven to 375°F so it is ready when you are, and chop all your vegetables while the oven warms up
- Layer the foundation:
- Spread that cottage cheese across the bottom of your baking dish like you are tucking it in for a cozy nap
- Add the sauce:
- Spoon the marinara over the cottage cheese and watch it sink in, creating this beautiful two toned base
- Pile on the vegetables:
- Scatter your peppers, mushrooms, and greens evenly so every bite gets a little of everything
- Top with cheese:
- Sprinkle the mozzarella across the top and add whatever extras make your heart happy
- Season and finish:
- Give it a generous drizzle of olive oil and season with salt and pepper before it goes into the oven
- Bake until bubbly:
- Slide it into the oven for 20 to 25 minutes, checking when the cheese transforms into that golden gooey perfection we are all here for
- Rest and serve:
- Let it cool for just a few minutes so you do not burn your tongue, then scatter fresh basil on top and dig in
Save This recipe has become my answer to late night cravings when I want something substantial but not heavy. There is something about spooning up those layers instead of folding a slice that makes it feel more nourishing, like a warm hug in a bowl.
Making It Your Own
I have discovered that the cottage cheese base plays nicely with almost any pizza topping you love. Sometimes I crumble cooked turkey sausage on top for extra protein, or add red pepper flakes when I need something with a little more fire to wake me up on a rainy afternoon.
Meal Prep Magic
These bowls keep surprisingly well in the refrigerator, which has saved me more than once on busy weekdays. I usually make a double batch and portion them into individual containers right after they cool down. They reheat beautifully in the microwave, though I prefer the oven because the cheese gets bubbly again.
Serving Suggestions
A simple green salad with vinaigrette cuts through the richness and makes this feel like a complete meal. I also love serving it alongside some roasted broccoli or zucchini when I want to pack in more vegetables without much extra effort.
- Try crushing some red pepper flakes on top if you like heat
- A drizzle of balsamic glaze right before serving adds this amazing sweet acidic punch
- Garlic bread on the side never hurt anyone, even if the bowl is already plenty satisfying
Save Sometimes the simplest ideas turn out to be the best ones, and this pizza bowl has proved that to me over and over again.
Recipe FAQs
- → Can I make this dairy-free?
Yes, simply substitute dairy-free cottage cheese and vegan mozzarella shreds to create a plant-based version while maintaining the creamy texture and delicious flavor.
- → How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or bake at 350°F for 10-15 minutes until warmed through.
- → What vegetables work best?
Bell peppers, mushrooms, and spinach or kale are excellent choices. You can also add diced onions, sliced olives, or fresh tomatoes based on your preference and what you have on hand.
- → Can I add extra protein?
Absolutely! Top with cooked chicken breast, turkey sausage, or even crumbled turkey pepperoni to boost the protein content and make it even more filling.
- → How can I add some spice?
Sprinkle red pepper flakes over the top before baking for a spicy kick, or add sliced jalapeños with your other vegetable layers.