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Ultimate Veggie Pizza

This homemade veggie pizza features a quick, no-rise crust, a savory tomato sauce, and a vibrant mix of roasted vegetables. It's a customizable, crowd-pleasing meal that's perfect for busy weeknights or casual entertaining.
Print Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour plus more for dusting
  • 1 packet instant yeast about 2 1/4 teaspoons
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 2/3 cup warm water 110°F
  • 2 tbsp olive oil divided
  • 1 cup pizza sauce or high-quality marinara
  • 2 cups low-moisture mozzarella cheese shredded
  • 1 cup bell peppers thinly sliced, mixed colors
  • 1 cup cremini mushrooms thinly sliced
  • 1/2 cup red onion thinly sliced
  • 1 cup fresh spinach roughly chopped
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • fresh basil for garnish

Equipment

  • Large mixing bowl
  • Pizza stone or heavy baking sheet
  • Rolling pin (optional)
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet placed on the middle rack. In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the warm water and 1 tablespoon of olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
  2. Knead the dough for 5-7 minutes until it becomes smooth and elastic. If it's too sticky, add a tablespoon of flour at a time. Trust me, this short kneading time is all you need for a tender, chewy crust. Shape the dough into a ball, cover with a damp kitchen towel, and let it rest for 10 minutes while you prep the vegetables.
  3. While the dough rests, toss the sliced bell peppers, mushrooms, and red onion with the remaining tablespoon of olive oil and a pinch of salt on a baking sheet. Roast in the preheated oven for 8-10 minutes until they just begin to soften and develop color. This step is crucial—it removes excess water and concentrates flavor, preventing a soggy pizza.
  4. On a lightly floured piece of parchment paper, roll or stretch the rested dough into a 12-inch circle. Tip from me: use your knuckles to gently stretch from the center outward for an even thickness. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle with the shredded mozzarella.
  5. Arrange the roasted vegetables and fresh spinach over the cheese. Sprinkle with grated Parmesan and dried oregano. Carefully slide the parchment paper with the assembled pizza onto the preheated pizza stone or baking sheet. Bake for 14-18 minutes until the crust is golden brown and the cheese is bubbly and spotted.
  6. Remove the pizza from the oven and let it cool on a wire rack for 3-5 minutes. This brief rest allows the cheese to set slightly for cleaner slicing. Garnish with fresh basil leaves, slice, and serve immediately. Step back and admire your beautiful, colorful creation!

Notes

Chef's Tips:
• For a crispier crust, par-bake the dough with just sauce for 5 minutes before adding toppings.
• Avoid overloading with wet vegetables like raw tomatoes or zucchini, as they release too much moisture.
• Let the pizza cool for a few minutes before slicing to prevent the cheese from sliding off.
Food Safety:
• Ensure all vegetables are washed thoroughly before slicing.
• Refrigerate leftovers within 2 hours of baking.