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Thin Crust Veggie Pizza Recipe

Italian-American · Main course · 35 min total

A crispy, thin-crust pizza loaded with colorful vegetables and melted mozzarella, perfect for a quick weeknight dinner.

Ingredients

• 1 pound pizza dough, room temperature
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup sliced bell peppers (mixed colors)
• 1/2 cup sliced mushrooms
• 1/4 cup sliced red onion
• 1/4 cup sliced black olives
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil
• Cornmeal for dusting

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
2. Divide dough into 2 equal pieces. On a lightly floured surface, stretch each piece into a 12-inch round, keeping edges slightly thicker.
3. Dust a pizza peel or another inverted baking sheet with cornmeal. Place one dough round on it.
4. Spread half the sauce over dough, leaving a 1-inch border. Sprinkle half the mozzarella, then top with half the bell peppers, mushrooms, onion, and olives. Sprinkle with half the oregano.
5. Carefully slide pizza onto preheated stone or baking sheet. Bake for 10-12 minutes until crust is golden and cheese is bubbly.
6. Repeat with remaining dough and toppings. Drizzle each pizza with olive oil before serving.

Tips

• For extra crispiness, par-bake the crust for 3 minutes before adding toppings.
• Use a pizza stone if available; it helps achieve a crispy bottom.
• Leftover pizza can be stored in the fridge and reheated in a skillet or oven.

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