Vegetarian Pizza Recipe
Italian · Main course · 35 min total
A classic homemade pizza loaded with colorful vegetables and melted mozzarella, perfect for a quick weeknight dinner.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 pound pizza dough, store-bought or homemade
- 1/2 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup sliced bell peppers (mixed colors)
- 1 cup sliced mushrooms
- 1/2 cup sliced red onion
- 1/2 cup sliced black olives
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
- Divide dough into two balls. On a floured surface, stretch each into a 12-inch round.
- Place each round on parchment paper. Spread half the sauce on each, leaving a 1-inch border.
- Sprinkle mozzarella evenly over sauce.
- Top with bell peppers, mushrooms, red onion, olives, and cherry tomatoes.
- Drizzle olive oil and sprinkle oregano, salt, and pepper.
- Slide pizzas (with parchment) onto hot stone or sheet. Bake 12-15 minutes until crust golden and cheese bubbly.
- Garnish with fresh basil, slice, and serve.
Tips
- For a crispier crust, preheat the baking sheet or stone for at least 30 minutes.
- Feel free to substitute vegetables based on availability or preference.
- Leftover pizza can be stored in the fridge for up to 3 days and reheated in the oven.
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