Easy Veggie Pizza
This Easy Veggie Pizza features a crispy crust topped with fresh vegetables, tangy tomato sauce, and melted mozzarella cheese, making it a perfect and customizable meal for any occasion.
Servings: 4 servings
Ingredients
- 1 ball pizza dough store-bought or homemade, about 12-14 inches in diameter
- 1/2 cup tomato sauce preferably no sugar added or homemade marinara
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced bell peppers red, yellow, or green
- 1/2 cup sliced mushrooms
- 1/3 cup thinly sliced red onions
- 1/2 cup fresh spinach leaves
- 1/4 cup sliced black olives optional
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish, optional
Instructions
- If you’re using store-bought dough, allow it to come to room temperature for about 30 minutes before stretching to ensure a tender crust. Alternatively, make your own dough from scratch using flour, yeast, water, olive oil, and a pinch of salt.
- Preheat your oven to 475°F (245°C). Place a pizza stone in the oven to heat up if available, otherwise a baking sheet will work.
- Lightly flour your work surface and roll out the dough into a roughly 12-inch circle or your preferred thickness. Transfer it to parchment paper or a floured pizza peel if using a stone.
- Spread the tomato sauce evenly over the dough, leaving about a 1-inch border around the edges for the crust.
- Sprinkle the shredded mozzarella cheese evenly over the sauce.
- Distribute the sliced bell peppers, mushrooms, red onions, spinach, and black olives evenly over the cheese.
- Sprinkle dried oregano, garlic powder, salt, and freshly ground black pepper over the pizza. Drizzle olive oil on top.
- Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove the pizza from the oven and let it cool for a couple of minutes. Garnish with fresh basil leaves if desired. Slice and serve warm.
Equipment
- Oven
- Pizza Stone
- Baking Sheet
- Rolling Pin
- Parchment Paper
Notes
Tips: Avoid overloading with sauce to prevent soggy crust; use room temperature dough for easier stretching and even baking; preheat pizza stone or baking sheet for crispy crust; pat dry juicy vegetables to reduce moisture; customize with herbs, spices, or additional veggies as desired; allow pizza to rest before slicing to keep toppings in place.
Variations include using different cheeses, adding more veggies, gluten-free crust, spicy toppings, and vegan options.
Leftovers can be stored in airtight containers and reheated in a skillet or oven for best results.