Recipes › Bread & Pizza › Vegetable Pizza Recipe

Vegetable Pizza Recipe

Recipe by Pedro M. A. Neves

This Italian vegetable pizza features a crispy, thin crust topped with fresh seasonal vegetables, garlic-infused olive oil, and melted mozzarella cheese. A genuine pizzeria-style pizza that celebrates the simplicity and quality of Italian ingredients, this dish brings authentic flavor to your table in under an hour.

Ingredients

• 300g (2⅓ cups) all-purpose flour
• 7g (1½ teaspoons) instant yeast
• 180ml (¾ cup) warm water
• 6ml (1¼ teaspoons) salt
• 15ml (1 tablespoon) olive oil, plus more for brushing
• 3 cloves garlic, minced
• 150g (5.3 oz) fresh mozzarella cheese, torn into pieces
• 1 medium zucchini (200g), sliced into thin rounds
• 1 red bell pepper (180g), sliced into strips
• 100g (3.5 oz) cherry tomatoes, halved
• 60g (2.1 oz) red onion, thinly sliced
• 30g (1 oz) fresh basil leaves
• 5ml (1 teaspoon) dried oregano
• Sea salt and freshly ground black pepper to taste
• 15ml (1 tablespoon) balsamic vinegar

Instructions

1. Mix warm water, instant yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, then add flour, salt, and 15ml olive oil. Knead for 8 minutes until smooth and elastic.

2. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 45 minutes at room temperature until doubled in size.

3. Preheat your oven to 250°C (480°F). If using a pizza stone, place it in the oven during preheating.

4. Punch down the risen dough and stretch it into a thin 30cm (12-inch) round on a lightly floured surface or pizza peel.

5. Brush the stretched dough with 15ml olive oil mixed with minced garlic. Sprinkle with dried oregano, salt, and pepper.

6. Arrange zucchini, bell pepper, cherry tomatoes, and red onion in an even layer over the dough. Distribute mozzarella pieces across the surface.

7. Transfer to the preheated pizza stone or baking sheet and bake for 22-25 minutes until the crust is golden and cheese is bubbling at the edges.

8. Remove from oven and immediately scatter fresh basil leaves over the hot pizza. Drizzle lightly with balsamic vinegar.

Substitutions

• Use vegan cheese or cashew cream instead of mozzarella for a plant-based option
• Substitute whole wheat flour for all-purpose flour for added fiber and nutty flavor
• Replace cherry tomatoes with sun-dried tomatoes for deeper, concentrated sweetness
• Use caramelized onions instead of raw red onions for a mellower, sweeter profile

Tips

• For a crispier crust, place your pizza stone in the oven 15 minutes before baking to ensure it reaches full temperature
• Don't overload the pizza with vegetables; a single layer prevents a soggy crust and allows even cooking
• Add fresh basil only after baking to preserve its vibrant flavor and aroma
• Let the pizza rest for 2-3 minutes after removing from the oven before slicing for cleaner cuts

Italian pizza traditions emphasize quality ingredients and simplicity rather than abundance. This vegetable pizza reflects the regional cooking styles of Southern Italy, where fresh produce and olive oil are fundamental to the cuisine, and pizzerias serve as community gathering places.

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