Loaded with flavorful veggies like peppers and artichokes, this vegetarian pizza is perfect for your next pizza night. Top with fresh basil.
When asked, “What’s the best vegetarian pizza in Chicago?” you need to ask a few additional questions before answering. For example, what kind of veggie pizza are we talking about here? For me, when it comes to pizza, I don’t have one. number oneSometimes I crave for a Neapolitan-style pie with an airy crust and minimal toppings.Sometimes you want something creative like vegan spinach and ranch pizza middle blow Located in Logan Square. And there are nights when classic delivery pizza is just enough.
That’s where this veggie pizza recipe comes in. really go As for the pizza delivery, it may have just been taken out the night before, the delivery time was too long, etc. Whatever the reason for that night, it makes no sense.
This vegetarian pizza recipe is a lifesaver in those situations. Topped with bell peppers, briny artichokes, red onions, fresh basil and three cheeses, this pizza tastes like home delivery pizza (maybe more? ) and can be made quickly and easily at home. It’s one of our weekday staples. We hope you like it too!
Veggie Pizza Recipe Ingredients
Here’s what you need to make this vegetarian pizza:
- pizza dough – Find store-bought dough in the refrigerated section of your grocery store, or make your own! Tip: Homemade pizza dough freezes well. Make a double batch and store half in the freezer for your next pizza night!
- cornmeal – For stretching the fabric.
- pizza sauce – San Marzano I like to make a simple no-cook sauce in my food processor using tomatoes, garlic, oregano, olive oil and salt. For shortcuts, bought at the store Works too!
- Asiago, pecorino, mozzarella cheese ――Yes, 3 types! I am obsessed with the combination of melty mozzarella, funky asiago and salty pecorino. To make it easier, look for a “pizza” shredded cheese blend at your grocery store.
- roasted peppers – A classic veggie pizza topping! Both jarred and homemade roasted peppers work here.
- artichoke heart – Add a tangy, salty flavor to this vegetarian pizza.
- red onion – Slice thinly to soften and sweeten in the oven.
- jalapeno pepper ・Unconventional but delicious. I love the heat kick!For extra spice, top your pizza red pepper flakes after baking.
- extra virgin olive oil – For drizzle.
- and fresh basil leaves – Scatter over the pizza as it comes out of the oven.
Find the full recipe with the measurements below.
Making this vegetarian pizza recipe is as easy as ordering delivery!
Roll out the dough, apply the sauce, and put the cheese and vegetables on top. At 500°F he bakes for 10 to 13 minutes until the pizza crust is golden brown and the cheese and toppings are also browned.
Remove from oven and sprinkle with fresh basil and red pepper flakes. Slice and serve!
vegetarian pizza recipe tips
- Bring dough to room temperature. If you use refrigerated store-bought dough, or homemade dough that has been made in advance and refrigerated, be sure to bring it to room temperature before stretching. (Cold dough is tough and rips easily.) I try to let the dough sit on the counter for at least an hour before rolling it out.
- Pat peppers and artichokes dry. You don’t want the salt water to make your pizza soggy.
- Grate the cheese through the large holes of the box grater. Grate the pecorino cheese finely, usually using a box grater or the small holes in a microplane zester. But for this pizza, I grate all the cheeses (including the pecorino!) through the large holes in the grater in the box. Put away that zester! This veggie pizza requires a large grater hole.
- Want something on the side? Pizza and salad are a must! This veggie pizza goes great with Italian chopped salad, Caesar salad, or arugula salad.
Vegetarian pizza recipe variations
I love this veggie pizza recipe as written, but if you want to change it, feel free to change it up!
- Add sautéed mushrooms, sliced olives, or mini broccoli florets.
- Use pepperoncini instead of jalapeño.
- Brush the crust with pesto instead of pizza sauce.
- Parmesan cheese instead of pecorino.
- No basil? Sprinkle fresh arugula on the pizza instead.
Let us know what variations you’ve tried!
more favorite pizza recipes
If you like this veggie pizza, try the following delicious pizza recipes.
vegetarian pizza
serve Four
Our favorite veggie pizza recipe! Packed with delicious vegetarian toppings like roasted red peppers, artichokes, onions and basil. It will be a hit at your next pizza night!
- 1 lb pizza dough
- cornmeal, for top plate
- 1 cup Shredded low-moisture partially defatted mozzarella cheese
- ½ cup shredded asiago cheese
- ½ cup shredded pecorino cheese, use the large hole in the box grater
- ⅔ cup pizza sauce
- ½ small red onion, sliced
- 2 bottled roasted red peppers, Drain, pat dry and slice thinly
- 1 (14 oz) Artichoke Heart, Drain, pat dry and quarter or coarsely chop
- 1 jalapeno pepper, sliced, as desired
- extra virgin olive oil, due to light rain
- red pepper flakes, option
- fresh basil leaves
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Prepare pizza dough according to this recipe, or if using store-bought dough, let it sit at room temperature for 1 hour before stretching.
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Preheat your oven to 500°F (or as high as your oven). Sprinkle a little cornmeal in the center of a large baking sheet. Place the dough on a baking sheet and roll it out into a large oval.
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Combine mozzarella, asiago and pecorino cheeses in a small bowl.
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Spread the sauce evenly over the dough. Top with cheese mixture, onions, red peppers, artichokes, and jalapenos (if using). Drizzle with olive oil and bake for 10 to 13 minutes or until crust is browned around edges and cheese and toppings are lightly browned. Timing depends on oven heat.
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Remove the pizza from the oven, sprinkle with red pepper flakes if desired, and top with fresh basil leaves. Slice and serve.
