Best Veggie Pizza
Stretchy mozzarella, tangy tomato sauce, and the kind of vegetables that actually belong on a pizza, like thinly sliced mushrooms, grape tomatoes, black olives, green bell pepper, and shaved red onion. It's a veggie pizza that doesn't feel like a compromise. Every bite is exactly what it should be.
Servings: 8 slices
Equipment
- 1 Pizza pan
Ingredients
- 1 lb fresh pizza dough
- 1-2 cups tomato sauce (depending on how much sauce you like)
- 2 cups shredded mozzarella cheese
- 1/2 red onion, thinly sliced (more or less based on preference)
- 1/2 cup sliced grape tomatoes
- 1/2 cup sliced mushrooms
- 1/2 cup sliced black olives
- 1 green bell pepper, gutted and thinly sliced
- 2 TBSP cornmeal (optional, see notes)
Instructions
- Preheat the oven to 525-550ºF (the hotter the oven, the better the cook on the pizza). Slice the veggies and shred the cheese, then set everything aside.
- Lightly oil a pizza pan and sprinkle some cornmeal over the bottom in an even layer (optional but recommended). Transfer the dough to the center of the pan and carefully press it outward toward the edges. Take your time with this to avoid thin spots or ripped dough.
- Ladle 1-2 cups of sauce onto the dough, starting from the center and spreading it outward, leaving room for the crust. Sprinkle the shredded cheese over the sauce, then top it all with the veggies.
- Transfer the pizza to the oven and bake for 12-15 minutes, or until the crust is golden and crisp and the cheese is bubbling.
- Remove it from the oven. Let it sit for about 5 minutes before cutting into it.
Notes
Sprinkling cornmeal on the bottom of the pan helps prevent the dough from sticking. It also adds a nice texture to the bottom of the crust!
Nutrition
Serving: 1slice | Calories: 205kcal | Carbohydrates: 24g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Fiber: 2g | Sugar: 6g
