Veggie Pizza Recipe
from kristineskitchenblog.comThis is our favorite veggie pizza recipe! It's easy to make, using either homemade or store-bought pizza dough and sauce. I just love the combination of veggies in this recipe, or refer to the notes below for more vegetable pizza topping ideas.
Servings: 1 14-inch pizza
Calories: 425kcal
Ingredients
- 1 ball homemade pizza dough or 1 pound store-bought pizza dough
- ½ cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- ¾ cup canned artichoke hearts drained and pat dry, coarsely chopped if large
- ½ cup cremini or button mushrooms thinly sliced
- ⅓ cup sliced black olives
- ½ cup thinly sliced red bell pepper
- ⅓ cup thinly sliced red onion
- fresh basil leave small leaves whole, thinly slice or gently tear large leaves into smaller pieces
- red pepper flakes optional, for serving
Instructions
Prepare Oven and Pizza Pan
- Preheat oven to 500° F and place an oven rack one space above the bottom rack position. Oil a pizza steel or baking sheet with a high temperature cooking spray or vegetable oil. (If using a pizza stone, lightly dust it with cornmeal.)
Shape Pizza Dough
- On a lightly floured work surface, stretch or roll the pizza dough out into a 14-inch diameter circle. Place the pizza dough onto the prepared pizza pan. If the edges are larger than the pizza pan, fold them over a bit (towards the pizza) to form a nice thick crust.
Assemble Pizza
- Spread sauce over the pizza, leaving a 1-inch border around the edge for the crust. Sprinkle the shredded mozzarella over the sauce. Evenly distribute the toppings on top of the cheese: artichoke hearts, mushrooms, black olives, red bell pepper and red onion. (You will add the fresh basil after baking.)
- Brush the crust around the edge of the pizza with olive oil.
Bake Pizza
- Bake pizza for 10-14 minutes, until the crust is lightly browned and cheese is fully melted and slightly golden. Let pizza rest for 3-4 minutes, then scatter the fresh basil over the top. Slice and serve, with a sprinkle of red pepper flakes if desired.
Video
Notes
More Veggie Pizza Topping Ideas:
Broccoli: Chop florets into small bite-size pieces.
Green Onion or Yellow Onion: Try these instead of red onion.
Kalamata Olives: Swap the black olives for kalamata olives to bring some Mediterranean flavor.
Spinach: Scatter chopped spinach or sautéed spinach, either under or on top of the mozzarella.
Zucchini: Add thinly sliced zucchini before baking.
Butternut Squash: Add cubes of roasted butternut squash.
Arugula: Top pizza with baby arugula after baking.
Cheese: Add some grated Parmesan, Pecorino Romano or crumbled feta cheese on top of the pizza before baking. Or swap the mozzarella for smoked mozzarella or gouda cheese.
Nutrition
Serving: 1/4 pizza | Calories: 425kcal | Carbohydrates: 56g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 1659mg | Potassium: 227mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1044IU | Vitamin C: 27mg | Calcium: 228mg | Iron: 3mg
