Recipes › Bread & Pizza › Homemade Veggie Pizza Recipe

Homemade Veggie Pizza Recipe

Recipe by Pedro M. A. Neves

This authentic Italian-style veggie pizza features a crispy, thin crust topped with fresh seasonal vegetables, tangy tomato sauce, and melted cheese. Built from scratch with simple, quality ingredients, it captures the essence of traditional Neapolitan pizza while celebrating the vibrant flavors of a vegetable-forward topping. Perfect for a family dinner or casual entertaining.

Ingredients

• 250g (8.8 oz) all-purpose flour
• 150ml (5 fl oz) warm water
• 7g (1.5 tsp) instant yeast
• 5ml (1 tsp) salt
• 15ml (1 tbsp) olive oil, plus more for brushing
• 200ml (6.8 fl oz) crushed San Marzano tomatoes
• 3 cloves garlic, minced
• 5ml (1 tsp) dried oregano
• 250g (8.8 oz) fresh mozzarella, torn into pieces
• 1 medium red bell pepper, thinly sliced
• 1 medium zucchini, thinly sliced
• 100g (3.5 oz) mushrooms, sliced
• 1 small red onion, thinly sliced
• 50g (1.8 oz) Kalamata olives
• 30g (1 oz) fresh basil leaves
• Freshly ground black pepper to taste

Instructions

1. In a large bowl, combine warm water and instant yeast. Let sit for 5 minutes until foamy. Add flour, salt, and olive oil. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

2. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 60-90 minutes until doubled in volume.

3. While dough rises, prepare the tomato sauce by combining crushed tomatoes, minced garlic, dried oregano, 5ml olive oil, salt, and pepper in a saucepan. Simmer gently for 8 minutes, then set aside to cool slightly.

4. Preheat oven to 240°C (475°F / gas mark 8). Prepare all vegetables: slice bell pepper, zucchini, and mushrooms into uniform thin pieces; slice red onion thinly.

5. Turn dough onto a lightly floured surface. Gently stretch and shape into a 30cm (12 inch) round, creating a slightly thicker crust edge. Transfer to a pizza stone or baking sheet brushed with olive oil.

6. Spread 120ml (4 fl oz) of tomato sauce evenly across the dough, leaving a 2cm border around the edge. Scatter half the mozzarella pieces over the sauce.

7. Arrange prepared vegetables in a visually appealing pattern: distribute bell pepper slices, zucchini, mushrooms, red onion, and olives across the pizza surface. Dot remaining mozzarella between vegetables.

8. Transfer pizza to preheated oven and bake for 15-18 minutes until crust is golden-brown and cheese is melted and lightly bubbling at the edges.

9. Remove from oven and immediately top with fresh basil leaves, a drizzle of quality olive oil, and a light grinding of fresh black pepper. Let cool for 2 minutes before slicing.

Substitutions

• For dairy-free: replace mozzarella with cashew ricotta or vegan mozzarella alternative
• For gluten-free: use certified gluten-free all-purpose flour blend with xanthan gum added
• For whole grain: substitute half the all-purpose flour with whole wheat flour, increase water by 30ml
• For low-carb: replace dough with cauliflower crust, increase vegetable topping proportions

Tips

• Let the dough rest at room temperature rather than in the refrigerator for a lighter, airier crust with better flavor development
• Slice vegetables uniformly and relatively thin so they cook through and crisp slightly during the short bake time
• Use a pizza stone preheated in the oven for 10 minutes before baking to achieve a crispier, more evenly cooked bottom crust
• Don't overload the pizza with toppings, as excess moisture from vegetables can make the crust soggy; maintain a balance between sauce, cheese, and vegetables

Pizza in Italy evolved from humble flatbread traditions, with vegetables becoming a signature topping in regions where fresh produce was abundant and affordable. This veggie-forward approach reflects the Italian philosophy of letting quality, seasonal ingredients shine rather than relying on heavy meats or processed toppings.

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