Recipes › Bread & Pizza › Vegetarian Pizza Recipe

Vegetarian Pizza Recipe

Recipe by Pedro M. A. Neves

This authentic Italian vegetarian pizza celebrates fresh, seasonal vegetables with a perfectly crisp crust and tangy tomato sauce. Loaded with roasted zucchini, bell peppers, mushrooms, and fresh basil, this main course delivers the satisfaction of traditional pizza while keeping it plant-based. The combination of quality olive oil and melted mozzarella creates an irresistible texture that rivals any meat-topped version.

Ingredients

• 500g all-purpose flour (3.5 cups)
• 7g instant yeast (2.25 teaspoons)
• 300ml warm water (1.25 cups)
• 10ml olive oil (2 teaspoons)
• 5g salt (1 teaspoon)
• 200ml tomato passata (0.85 cups)
• 5ml olive oil for sauce (1 teaspoon)
• 3g garlic (1 clove, minced)
• 2g dried oregano (0.5 teaspoon)
• salt and pepper to taste
• 1 medium zucchini (150g), sliced into 3mm rounds
• 1 red bell pepper (180g), cut into strips
• 150g mushrooms, sliced
• 200g fresh mozzarella (7 oz), torn into pieces
• 50g Parmigiano-Reggiano (0.5 cup), grated
• 30ml olive oil (2 tablespoons) for vegetables
• 10g fresh basil (0.33 oz)
• salt and pepper to taste

Instructions

1. Combine 500g flour, 7g instant yeast, and 5g salt in a large mixing bowl. Add 300ml warm water and 10ml olive oil, mixing until a shaggy dough forms.

2. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, then shape into a ball.

3. Divide dough into 4 equal portions and flatten each into a 25cm (10 inch) round. Transfer to parchment-lined baking trays and let rest for 10 minutes.

4. While dough rests, prepare the sauce: heat 5ml olive oil in a small saucepan, add 3g minced garlic and cook for 30 seconds, then stir in 200ml tomato passata, 2g dried oregano, salt, and pepper. Simmer for 3 minutes.

5. Toss the sliced zucchini, bell pepper strips, and sliced mushrooms with 30ml olive oil, salt, and pepper. Spread on a baking tray and roast at 200°C (400°F) for 10 minutes until lightly caramelized.

6. Preheat oven to 220°C (425°F). Spread 50ml tomato sauce evenly on each pizza base, leaving a 1cm border for the crust.

7. Distribute the roasted vegetables evenly over the sauce, then scatter torn mozzarella and grated Parmigiano-Reggiano over the top.

8. Bake at 220°C (425°F) for 12-15 minutes until the crust is golden brown and the cheese is melted and bubbling.

9. Remove from oven and garnish each pizza immediately with fresh basil leaves, then drizzle lightly with extra virgin olive oil.

Substitutions

• Use vegan mozzarella and nutritional yeast instead of dairy cheese for a completely plant-based version
• Substitute zucchini with eggplant slices, which provide similar texture when roasted
• Replace red bell pepper with roasted artichoke hearts or sun-dried tomatoes for a different flavor profile
• Use whole wheat or spelt flour in place of all-purpose flour for added fiber and nuttiness

Tips

• For a crispier crust, place the pizza stone or baking tray in the oven while it preheats, then carefully transfer the dough directly onto it
• Roasting vegetables before topping ensures they release excess moisture and develop caramelized edges, preventing a soggy pizza
• Tear fresh mozzarella rather than shredding it to achieve irregular melting and pockets of creamy texture
• Add fresh basil only after baking to preserve its bright flavor and prevent browning

Pizza in Italy is a regional specialty that evolved in Naples, where traditional recipes emphasize simple, high-quality ingredients rather than abundance of toppings. Vegetarian pizza reflects the Mediterranean diet's foundation in fresh vegetables, olive oil, and cheese—a style that has been part of Italian cooking for centuries before modern vegetarian philosophies emerged.

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