Favorite Veggie Pizza Recipe – Love and Lemons

Infused with flavorful veggies like peppers and artichokes, this vegetarian pizza is sure to be a hit at your next pizza night! Fresh basil brings it over the top.

If you were to ask me, “What’s the best veggie pizza in Chicago?” I’d have to ask a few follow-up questions before answering. Like, what kind of veggie pizza are we talking about? Because for me, when it comes to pizza, there is none preferably. Sometimes I crave a Neapolitan pie with an airy crust and minimal toppings. And sometimes I want something original, like the Spinach Ranch Vegan Pizza at Middlebrow in Logan Square. And then there are evenings when just a classic delivery pizza is enough.

That’s where this vegetarian pizza recipe comes in. I’ll do it if I could really go for said delivery pizza, but we just got takeaway the night before or the delivery time sounded way too long or etc., etc., etc. I’m sure you were there: you want to order, but for whatever the reason for that night, it just doesn’t make sense.

This vegetarian pizza recipe is a lifesaver in such situations. Piled with peppers, salty artichokes, red onions, fresh basil and 3 types of cheese, it tastes like delivery pizza (maybe even better?) and is quick and easy to make at home. It’s one of our weeknight staples. I hope you love it too!

Recipe Ingredients - Dough, shredded cheese, basil, tomato sauce, olive oil, red peppers, artichokes, red onion, jalapeno, and red pepper flakes

Ingredients for a veggie pizza recipe

What you need for this vegetarian pizza:

  • Pizza dough – Look for store-bought dough in the refrigerated section of your grocery store or make your own! Tip: Homemade pizza dough freezes well. Make a double batch and keep half in the freezer for your next pizza night!
  • meal with cereals – To stretch the dough.
  • pizza sauce – I like to make an easy no-cook sauce in the food processor with San Marzano tomatoes, garlic, oregano, olive oil and salt. For a shortcut, store bought works too!
  • Asiago, pecorino and mozzarella cheeses – Yes, 3 varieties! I’m obsessed with the combination of melty mozzarella, funky asiago, and salty pecorino. To make things easier, look for a shredded pizza cheese mix at your local grocery store.
  • Roasted red peppers – A classic vegetarian pizza topping! Both canned and homemade roasted peppers work here.
  • artichoke hearts – They add a tangy, salty flavor to this vegetarian pizza.
  • Red onion – Slice it thinly to make it softer and sweeter in the oven.
  • Jalapeno chilli – It is unconventional but delicious. I love the heat kick! Top the pizza with it for even more flavor red pepper flakes after it is baked.
  • Extra virgin olive oil – To drizzle.
  • And fresh basil leaves – Sprinkle them over the pizza when it comes out of the oven.

The full recipe with measurements is below.

Pizza dough on baking sheet with pizza sauce, cheese, red onions, bell peppers, artichokes and jalapenos

Preparing this vegetarian pizza recipe is almost as easy as ordering delivery!

Stretch the dough, spread the sauce over it, add the cheese and vegetables. Bake at 500°F until pizza crust is golden brown and cheese and toppings are also browning, 10 to 13 minutes.

Remove from the oven and sprinkle with fresh basil and red pepper flakes. Slice and serve!

Vegetarian pizza with artichokes, peppers, onions, jalapenos and red pepper flakes

Recipe tips for vegetarian pizza

  • Let the dough come to room temperature. If you’re using refrigerated dough or homemade dough that you’ve previously prepared and refrigerated, make sure it comes to room temperature before stretching. As it is warmed up, it becomes softer, more pliable and easier to shape into a large oval. (Cold dough is stiff and tears easily.) I try to let my dough sit on the counter for at least an hour before stretching it.
  • Pat the peppers and artichokes dry. You don’t want all that brine to make your pizza soggy!
  • Grate the cheese on the large holes of a box grater. I typically finely grate pecorino cheese using the small holes of a box grater or microplane zester. But for this pizza, I grate all cheeses (including pecorino!) on the large holes of a box grater. I love how the large cutlets blend together and create an even cheesy layer underneath the veggies. So away with the zester! For this veggie pizza you only need the large holes of your grater.
  • Do you want something on the side? You can’t go wrong with pizza and salad! This veggie pizza goes great with my Italian minced lettuce, Caesar salad or rocket salad.

Veggie pizza with artichokes, peppers and basil

Vegetarian pizza recipe variations

I love this veggie pizza recipe the way it was written, but if you want to change it up, by all means do it! So many vegetarian pizza toppings would be great here.

  • Add sautéed mushrooms, sliced ​​olives, or mini broccoli florets.
  • Use pepperoncini instead of jalapeño peppers.
  • Spread the crust with pesto instead of pizza sauce.
  • Replace Pecorino with Parmesan cheese.
  • No basil? Sprinkle the pizza with fresh arugula instead.

Let me know what variations you try!

Vegetarian pizza recipe

More favorite pizza recipes

If you love that veggie pizza, try one of these delicious pizza recipes next:

vegetarian pizza

Preparation time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

serves 4

Our favorite veggie pizza recipe! It’s packed with delicious veggie toppings like roasted peppers, artichokes, onions, and basil. It’ll be a hit at your next pizza night!

  • 1 Pound Pizza dough
  • meal with cereals, for the baking sheet
  • 1 Cup shredded low-moisture semi-fat mozzarella cheese
  • ½ Cup grated Asiago cheese
  • ½ Cup grated pecorino cheese, Use the large holes of a box grater
  • Cup pizza sauce
  • ½ small red onion, thinly sliced
  • 2 roasted peppers in a jar, drained, patted dry and cut into thin slices
  • 1 (14 ounces) can artichoke hearts, drained, patted dry and quartered or roughly chopped
  • 1 Jalapeno chilli, thinly sliced, optional
  • Extra virgin olive oil, to drizzle
  • Red pepper flakes, Optional
  • Fresh basil leaves
  • Prepare pizza dough according to this recipe, or if using store-bought dough, allow to rest at room temperature for 1 hour before stretching.
  • Preheat the oven to 500°F (or as high as your oven will go). Sprinkle a little cornmeal in the center of a large baking sheet. Place the dough on the baking sheet and stretch into a large oval.

  • In a small bowl, mix together the mozzarella, asiago, and pecorino cheeses.

  • Spread the sauce evenly over the dough. Garnish with the cheese mixture, onions, peppers, artichokes, and jalapeño, if using. Drizzle with olive oil and bake for 10 to 13 minutes or until crust is browned around the edges and cheese and toppings are lightly browned. The timing depends on the heat of your oven.

  • Remove the pizza from the oven, sprinkle with paprika flakes if you like and top with fresh basil leaves. Slice and serve.

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