This Favorite Veggie Pizza is a vibrant, flavor-packed dish that’s as quick to make as it is delicious. In just 25 minutes, you’ll have a crispy, golden crust topped with a medley of fresh, colorful vegetables and gooey melted cheese. The contrast of textures—crunchy bell peppers, tender mushrooms, and creamy mozzarella—creates a bite that’s utterly satisfying. Perfect for busy weeknights or impromptu gatherings, this pizza is a crowd-pleaser that doesn’t compromise on taste or nutrition.
Every slice bursts with the natural sweetness of tomatoes, the earthy richness of spinach, and a hint of zesty marinara sauce. The 15-minute prep and 10-minute bake make it a hassle-free option for anyone craving a wholesome, homemade meal. Whether you’re a veggie lover or just looking for a lighter pizza option, this recipe delivers a fresh, flavorful experience that’s sure to become a staple in your kitchen.
Ingredients for Your Favorite Veggie Pizza
- 1 pound pizza dough (store-bought or homemade)
- Cornmeal, for the baking sheet
- 1 cup shredded low-moisture part-skim mozzarella cheese
- ½ cup shredded Asiago cheese
- ½ cup shredded pecorino cheese (use the large holes of a box grater)
- ⅔ cup pizza sauce
- ½ small red onion, thinly sliced
- 2 jarred roasted red peppers, drained, patted dry, and thinly sliced
- 1 (14-ounce) can artichoke hearts, drained, patted dry, and quartered or coarsely chopped
- 1 jalapeño pepper, thinly sliced (optional, for a spicy kick)
- Extra-virgin olive oil, for drizzling
- Red pepper flakes (optional, for added heat)
- Fresh basil leaves, for garnish
Step-by-Step Instructions
- Prepare the dough: If using store-bought pizza dough, let it sit at room temperature for 1 hour before stretching. If making homemade dough, follow your recipe.
- Preheat the oven: Set your oven to 500°F (or as high as your oven goes).
- Prepare the baking sheet: Sprinkle a little cornmeal in the center of a large baking sheet to prevent sticking.
- Stretch the dough: Place the dough on the baking sheet and stretch it into a large oval shape.
- Mix the cheeses: In a small bowl, combine the mozzarella, Asiago, and pecorino cheeses.
- Assemble the pizza: Spread the pizza sauce evenly over the dough. Sprinkle the cheese mixture on top, followed by the red onion, roasted red peppers, artichokes, and jalapeño (if using). Drizzle lightly with olive oil.
- Bake: Place the pizza in the oven and bake for 10 to 13 minutes, or until the crust is golden brown around the edges and the cheese and toppings are lightly browned. (Timing may vary depending on your oven.)
- Finish and serve: Remove the pizza from the oven. Sprinkle with red pepper flakes (if desired) and top with fresh basil leaves. Slice and serve immediately.
Creative Sauce and Topping Ideas
Switch up the flavors by using pesto or garlic-infused olive oil as a base instead of traditional pizza sauce. For toppings, try adding sun-dried tomatoes, black olives, or roasted garlic for extra depth. If you’re feeling adventurous, sprinkle some crumbled feta or goat cheese over the pizza before baking for a tangy twist.
Perfect Pairings for Serving
Serve your veggie pizza with a crisp green salad tossed in a light vinaigrette for a refreshing contrast. A side of garlic knots or a bowl of marinara for dipping also makes a great addition. For drinks, pair it with a chilled white wine or a sparkling water with a slice of lemon.
Storage and Reheating Tips
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet in a 375°F oven for 5-7 minutes, or until warmed through and crispy. Avoid microwaving to keep the crust from getting soggy.
Time-Saving Shortcuts
Use pre-shredded cheese and pre-chopped veggies to cut down on prep time. If you’re in a rush, skip the dough stretching and use a pre-made flatbread or naan as your base. These swaps can shave off valuable minutes without sacrificing flavor.
Equipment Tips for Perfect Pizza
For a crispier crust, use a pizza stone or steel preheated in the oven. If you don’t have one, a heavy-duty baking sheet works just fine. A pizza peel or large spatula can make transferring the pizza to and from the oven much easier.
Favorite Veggie Pizza
Ingredients
- 1 pound pizza dough
- Cornmeal, for the baking sheet
- 1 cup shredded low-moisture part-skim mozzarella cheese
- 1/2 cup shredded Asiago cheese
- 1/2 cup shredded pecorino cheese, use the large holes of a box grater
- 2/3 cup pizza sauce
- 1/2 small red onion, thinly sliced
- 2 jarred roasted red peppers, drained, patted dry, and thinly sliced
- 1 (14-ounce) can artichoke hearts, drained, patted dry, and quartered or coarsely chopped
- 1 jalapeño pepper, thinly sliced, optional
- Extra-virgin olive oil, for drizzling
- Red pepper flakes, optional
- Fresh basil leaves
Instructions
- Prepare the pizza dough according to this recipe, or if using store-bought dough, let it sit at room temperature for 1 hour before stretching.
- Preheat the oven to 500°F (or as high as your oven goes). Sprinkle a little cornmeal in the center of a large baking sheet. Place the dough on the baking sheet and stretch it into a large oval.
- In a small bowl, mix together the mozzarella, Asiago, and pecorino cheeses.
- Spread the sauce evenly onto the dough. Top with the cheese mixture, the onions, red peppers, artichokes, and jalapeño, if using. Drizzle with olive oil and bake for 10 to 13 minutes, or until the crust is browned around the edges and the cheese and toppings are lightly browned. The timing will depend on the heat of your oven.
- Remove the pizza from the oven, sprinkle with red pepper flakes, if desired, and top with fresh basil leaves. Slice and serve.