This veggie pizza recipe features my favorite homemade pizza dough, a homemade marinara sauce, lots of cheese, sun-dried tomatoes, and heaps of veggies.
This veggie pizza recipe is for Day 5 of weeknight meal plan #1. For the Day 1 recipe, see Sriracha Salmon with Baked Coconut Rice. For Day 2 see Lime Chicken Tacos with Creamy Slaw. For Day 3 see Thai Red Curry. For Day 4 see Baked Eggs in Purgatory with Garlic Bread.
Scroll down for the game plan that will help you plan a whole work week’s worth of delicious meals in 90 minutes on the weekend!
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Veggie Pizza Recipe with homemade Marinara
Pizza is a Friday night staple around here, but we almost never order the takeout version. Part of it is that we just haven’t really found a delivery place that we love. But mostly it’s because great pizza is so damn easy to make at home!
If you haven’t made homemade pizza before, you’re in for a treat. It’s easy to make, but there are a few tools that can be really helpful. One is a pizza stone. It’s not absolutely essential, and you can use a regular pan, but I have had the best results with a pizza stone, and it’s definitely on the list of cooking tools I would bring on a desert island.
Another useful tool is a pizza wheel. Again, it’s not absolutely necessary, but makes slicing much easier, and I use mine for all kinds of things, from cutting pie dough for a lattice crust like for this sugar pie, to cutting dough for cheese straws.
Lastly, a pizza peel is really handy for transferring the pizza from counter to oven. For some crazy reason, I have yet to get one, but it’s probably only a question of time before I burn myself and decide to bite the bullet.
For this veggie pizza recipe, you can use whatever vegetables you have hanging around in your fridge. If I happen to have some, I also like to add a little feta or goat cheese to the mozzarella for extra flavor. The possibilities are endless.
But it all starts with a great pizza dough.
Homemade Pizza Dough
I tweaked this pizza dough recipe for a long time, and have been using this version for years now. It’s perfectly chewy, flavorful, easy, and quick to make.
Did I mention it was easy? Basically, you throw all your ingredients into a bowl and knead until a smooth ball forms (I use the stand mixer for this). Then let it rise for a bit and it’s ready to go.
Did I mention it was fast? Thinking ahead when it comes to meals isn’t my strong suit so it was imperative that my dough be ready in under an hour. This one only needs about 30-40 minutes to rise, so you can make it at the last minute.
For this veggie pizza recipe, I like to use my easy homemade marinara sauce, but you could use any tomato sauce, store bought or homemade. Since the marinara needs to simmer for about an hour or so, I like to make it in advance. It has lots of uses, so I recommend making a double batch! If you make the sauce ahead of time, you can get this pizza on the table in under an hour, including the rising time for the dough.
Find the sauce recipe here!
Game Plan for Weeknight Meal Plan #1
Are you ready to rock your weeknight menu?? Great! Below is the game plan for what you will need to prepare over the weekend to make your weeknights a breeze. All this should take you about 90 minutes.
- A double batch of coconut rice to serve with sriracha salmon and Thai red curry
- A double batch of lime chicken thighs to use in chicken tacos and Thai red curry
- Garlic bread to freeze until ready to serve with baked eggs in purgatory
- A double batch of marinara sauce for baked eggs in purgatory and this homemade veggie pizza
- The pizza dough to freeze for this homemade veggie pizza
- Optional: you can slice and chop the veggies for the Thai red curry and pizza, and slice the cabbage for the slaw to go with the tacos, and store them in plastic containers to save even more time
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I would LOVE to hear your thoughts on this meal plan in the comments below! And if you have questions, or if anything is unclear, ask away!
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Products I used to make this veggie pizza recipe
- Price: $20.53Was: $28.50
Veggie Pizza with Homemade Pizza Dough
- homemade pizza dough (recipe below)
- 3/4 lb mozzarella cheese, grated
- 1/2 red bell pepper, thinly sliced
- 1/2 zucchini, thinly sliced
- 1/4 cup sun-dried tomatoes, sliced
- 1/2 small red onion, thinly sliced
- 3/4 cup marinara sauce (link to recipe in notes)
- 1 cup all-purpose flour
- 1 cup bread flour
- 1/2 cup semolina
- 1 cup warm water
- 2 teaspoons quick-rise (bread machine) yeast
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- olive oil, for coating the bowl
- Place a pizza stone, pizza pan, or large baking sheet on the middle rack of your oven and preheat to 550 degrees F (or as high as your oven will go).
- Place a large piece of parchment paper on your counter, and sprinkle with a little semolina.
- Place the pizza dough on the parchment paper and use your fingers to shape it into a large 12-14 inch circle (or into whatever shape and size your pan is). You could roll it out too, but I find it simpler to shape it with my hands. If the dough is very elastic and springs back, just let it rest for a couple of minutes and stretch again until it gets to the right size.
- Spread the marinara sauce onto the pizza dough, leaving a 1 inch border
- Spread half of the veggies evenly over the sauce. Sprinkle with 3/4 of the cheese. Add the rest of the veggies, and the rest of the cheese.
- Transfer the pizza to the pizza stone or pan in the oven. If you have a pizza peel, great! Otherwise, this can be a bit tricky, but I find it easiest to slide the pizza (with the parchment) onto the back of a large (13" x 18") baking sheet. Then I open the oven, pull the middle rack out a bit, and carefully slide the pizza onto the pizza stone.
- Bake for about 8-10 minutes. It may take more or less time, depending on how hot your oven gets, so keep a close eye on it.
- Remove the pizza from the oven and let cool for about 5 minutes before slicing. Cut into 8 slices with a pizza wheel or knife.
- In the bowl of a stand mixer fitted with the dough hook, combine all-purpose flour, bread flour, semolina, water, yeast, sugar and salt.
- knead for about 5 minutes until dough comes together in a smooth ball. (You can knead the dough by hand too).
Drizzle some olive oil inside the bowl, and spread it around with the ball of dough until dough and sides of the bowl are well-coated. Place a tea towel over the bowl and let rise in a warm place for 45-60 minutes, until doubled in size. (When our kitchen is particularly cold, I like to turn the oven on for a couple of minutes, then turn it off so that the inside temperature is like a hot summer day, and let the dough rise in there.)
*I use the homemade marinara sauce from this recipe.