🍽️ FittestMe.aiFoodsNutrients

Thick Crust Margherita with Veggies Recipe

Italian · Main course · 55 min total

A hearty, thick-crust pizza topped with classic Margherita flavors and an assortment of fresh vegetables, perfect for a satisfying homemade dinner.

Ingredients

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sliced bell peppers (mixed colors)
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• 1/4 cup fresh basil leaves
• 2 tbsp grated Parmesan cheese

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water; let stand for 5-10 minutes until frothy.
2. In a large bowl, combine flour and salt. Add yeast mixture and olive oil; mix until dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
4. Preheat oven to 475°F (245°C). Punch down dough and divide in half. On a floured surface, roll each half into a 12-inch round, about 1/2-inch thick. Transfer to greased baking sheets or pizza stones.
5. Spread pizza sauce evenly over each crust, leaving a 1/2-inch border. Sprinkle mozzarella cheese over sauce.
6. Top with cherry tomatoes, bell peppers, mushrooms, and olives. Sprinkle Parmesan cheese.
7. Bake for 20-25 minutes until crust is golden and cheese is bubbly. Remove from oven and top with fresh basil leaves. Slice and serve hot.

Tips

• For a crispier crust, preheat a baking sheet in the oven and slide the pizza onto it.
• You can substitute any vegetables you have on hand, like zucchini or onions.
• Leftover pizza can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven.

More about Thick Crust Margherita with Veggies →

AI estimate may be inaccurate · Terms