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Ultimate Homemade Vegetarian Pizza

A from-scratch vegetarian pizza featuring a chewy, crispy homemade dough, a rich and simple tomato sauce, and a vibrant medley of roasted vegetables and melted cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/3 cups warm water about 105-110°F
  • 2 1/4 tsp active dry yeast one standard packet
  • 1 tsp granulated sugar
  • 3 1/2 cups bread flour plus more for dusting
  • 2 tbsp extra virgin olive oil plus more for bowl
  • 2 tsp fine sea salt
  • 1 28 oz can whole peeled tomatoes preferably San Marzano
  • 2 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp fine sea salt or to taste
  • 8 oz low-moisture mozzarella cheese shredded or torn
  • 1 cup assorted vegetables e.g., sliced bell peppers, mushrooms, red onion, olives
  • 1/4 cup fresh basil leaves for garnish

Equipment

  • Large mixing bowl
  • Pizza stone or heavy baking sheet
  • Pizza peel or another flat baking sheet for transferring
  • Parchment paper

Method
 

  1. Make the dough: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-7 minutes until foamy. Add 3 cups of flour, olive oil, and salt. Mix with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes, adding remaining flour as needed, until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled.
  2. Prepare sauce and toppings: While dough rises, make the sauce. In a medium bowl, crush the canned tomatoes by hand or with a potato masher. Stir in minced garlic, olive oil, oregano, and salt. Set aside. Prep your chosen vegetables by slicing them thinly for even cooking. Shred the mozzarella if not pre-shredded.
  3. Shape the dough: Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. Punch down risen dough and divide in half for two 12-inch pizzas or leave whole for one large pizza. On a lightly floured surface, gently stretch and press the dough into a round, working from the center outwards. Avoid using a rolling pin for the best airy crust.
  4. Assemble the pizza: Carefully transfer the shaped dough to a piece of parchment paper. Spread a thin, even layer of sauce over the dough, leaving a 1/2-inch border. Sprinkle with most of the cheese, then arrange your vegetable toppings. Finish with a light sprinkle of the remaining cheese.
  5. Bake and serve: Using a pizza peel or the back of a baking sheet, slide the pizza (on the parchment) onto the preheated stone or sheet. Bake for 12-15 minutes until the crust is deeply golden and the cheese is bubbly and spotted. Remove, garnish with fresh basil, slice, and serve immediately.

Notes

Chef's Tips:
• For a crispier crust, par-bake the dough with just sauce for 3 minutes before adding cheese and toppings.
• Do not overload with wet toppings like fresh tomatoes, as they can make the center soggy.
• Let the pizza rest for 2-3 minutes after baking for easier slicing.
Food Safety:
• Keep dough covered while rising to prevent drying and contamination.
• Refrigerate leftover pizza within 2 hours of baking.