Veggie Pizza
This cozy veggie pizza is everything we love in one bite — a soft, chewy crust, garlicky tomato sauce, melty cheese, and a colorful mix of fresh veggies. It’s easy, customizable, and perfect for weeknights, chill weekends, or whenever you’re craving comfort without the heaviness.
Ingredients
For the dough (or grab store-bought if you’re lazy — I won’t judge):
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast 2 ¼ tsp
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water not too hot, not too cold — kinda Goldilocks vibes
- 2 tbsp olive oil
For the sauce:
- 1 can 15 oz crushed tomatoes
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt or to taste
- 1 tsp olive oil
For the toppings:
- 1 ½ –2 cups shredded mozzarella or your fave melty cheese mix
- 1 small red onion thinly sliced
- 1 bell pepper any color, sliced thin
- 1 cup mushrooms sliced
- 1 handful spinach or arugula
- ½ cup black olives sliced
- Optional: cherry tomatoes zucchini slices, artichoke hearts — basically whatever your fridge is crying out to be eaten
Instructions
Make the dough magic happen
- Mix the yeast, sugar, and warm water in a small bowl and let it sit for 5–10 mins. You’ll see it get foamy — that’s your yeast saying, “We got this.” In a big bowl, combine the flour and salt, add the olive oil and yeast mix, and knead like you mean it for 5–7 mins. It’s soft, slightly sticky, and perfect. Let it rest in a warm bowl, covered with a towel, for about an hour or until it doubles in size.
Whip up that saucy goodness
- While your dough is napping, toss your minced garlic in a bit of olive oil over medium heat for a minute (don’t burn it, babe!). Add the crushed tomatoes, oregano, basil, and salt. Let it simmer gently for 10–15 mins while your kitchen smells like heaven. Taste-test, because you have to.
Prep the veggies like a boss
- Slice, chop, and basically give them a moment in the spotlight. I love to sauté mushrooms and bell peppers lightly before putting them on the pizza — it deepens the flavor and keeps them from getting too watery. Spinach can go straight on raw; it wilts beautifully in the oven.
Stretch that dough
- Roll out your dough on a floured surface until it’s your desired thickness — I like mine medium, not floppy, not too thick. Transfer it to a baking sheet or pizza stone, and give it a tiny brush of olive oil. It’s like putting a base coat on a canvas — fancy vibes.
Layer it like a pizza queen
- Spread your sauce generously over the crust. Sprinkle a layer of mozzarella, then pile on your veggies. Don’t be shy! Add a little more cheese on top, and if you’re feeling extra, a few drizzle-y splashes of olive oil or a sprinkle of chili flakes.
Bake it till perfection
- Pop that beauty in a preheated oven at 475°F (245°C) for about 12–15 mins. Keep an eye on it — the cheese should be bubbly, the edges golden, and your soul content.
The final flourish
- Once it’s out, let it sit for a few mins (I know, it’s torture). Slice it up, maybe add some fresh basil leaves, and then dive in. That first bite? Pure joy. Stretchy cheese, soft crust, veggies that actually taste like veggies, and all the cozy vibes rolled into one.
Notes
- Store-bought dough works perfectly if you’re short on time — no guilt, no drama.
- Lightly sauté mushrooms, peppers, or zucchini to prevent excess moisture on the pizza.
- For extra flavor, mix mozzarella with provolone or add a sprinkle of feta after baking.
- Vegan cheese and gluten-free crust can be swapped in easily.
- Leftovers reheat beautifully in a skillet or air fryer for crispy edges.