Vegetable Pizza
A vibrant and delicious homemade pizza loaded with fresh, colorful vegetables and gooey melted mozzarella.
Ingredients
- •1 pound (450g) store-bought pizza dough
- •1/2 cup (125ml) pizza sauce
- •2 cups (200g) shredded mozzarella cheese
- •1 small red bell pepper, thinly sliced
- •1 small zucchini, thinly sliced into rounds
- •1/2 red onion, thinly sliced
- •1/2 cup (60g) sliced black olives
- •1 teaspoon dried oregano
- •1 tablespoon olive oil
- •1/4 cup (25g) grated parmesan cheese
Instructions
- 1
Preheat your oven to 450°F (230°C) and place a pizza stone or baking sheet inside to heat up.
- 2
On a lightly floured surface, roll out the pizza dough into a 12-inch circle.
- 3
Carefully transfer the dough to a piece of parchment paper or a floured pizza peel.
- 4
Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
- 5
Sprinkle half of the mozzarella cheese over the sauce.
- 6
Arrange the bell pepper, zucchini, red onion, and olives on top of the cheese.
- 7
Top with the remaining mozzarella and parmesan cheese, then sprinkle with dried oregano.
- 8
Drizzle the edges of the crust with olive oil for a golden finish.
- 9
Slide the pizza onto the preheated stone or baking sheet and bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- 10
Let the pizza rest for 2 minutes before slicing and serving.
💡 Chef tips
- For a crispier crust, preheat your baking sheet in the oven for at least 20 minutes before placing the pizza on it.
- You can swap the vegetables for seasonal favorites like mushrooms, spinach, or cherry tomatoes, just ensure they are sliced thinly to cook through.
- Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster oven to maintain crispness.
✅ How it should turn out
The finished pizza should have a perfectly golden, crispy crust, melted and slightly browned cheese, and tender-crisp vegetables that smell aromatic and savory.