Plant-Forward Pizza Party Celebrates World Vegetarian Day with a Cheesy Twist

October 1st marked a delicious celebration of World Vegetarian Day at the Pit, where plant-forward dining took center stage—served up in everyone’s favorite form: pizza.

In a flavorful fusion of health, sustainability, and comfort food, guests were treated to a creative lineup of plant-packed pizzas available both at a special pop-up table and the main pizza station. The event highlighted how easy—and tasty—it can be to incorporate more plants into our diets by building on foods we already love.

While the spotlight was on vegetables, meat lovers weren’t left out. Optional toppings like prosciutto and pepperoni were available, reinforcing the idea that plant-forward dining isn’t about eliminating meat entirely, but rather making plants the star of the plate.

Thanks to the collaborative efforts of Registered Dietitian Andrea, Sustainability Coordinator Quin, Executive Chef Michael, and a dedicated team of sustainability and health & wellness interns, the event was a flavorful success. Together, they crafted a menu that was as inventive as it was inclusive:

• Shakshuka Deep Dish – A Chicago-style deep dish pizza layered with quail eggs, bell peppers, red onion, spicy tomato sauce, and feta.
• Thin Crust Fig & Goat – Featuring fresh fig slices, Goat Lady Dairy chèvre, balsamic-braised onion, arugula, fig jam, and a cauliflower crust.
• “Pumpkin Pie” – A savory creation with roasted pumpkin, charred broccolini, marinated shiitake mushrooms, spiced pumpkin Alfredo, kale pesto, and crispy chips.
• Heirloom Margherita – A fresh take on a classic, topped with heirloom tomatoes, basil, fresh mozzarella, and a balsamic reduction.

The event was more than just a meal—it was a celebration of mindful eating, sustainability, and culinary creativity. By showing how plants can shine in familiar dishes, the team inspired guests to think differently about what it means to eat well.