This veggie pizza recipe features my favorite homemade pizza dough, a homemade marinara sauce, lots of cheese, sun-dried tomatoes, and heaps of veggies.
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!
*This post probably contains affiliate links. Please see my full disclosure policy for details.
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.
Although the recipe is in the recipe card below, I have an entire post dedicated to this EASY pizza dough, which is one of the most popular recipes on my blog, so check it out for more info!
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 pizza sauce. It's delicious, only takes about 5 minutes to make and there's NO COOKING! You can use a store bought sauce if you prefer, of course.
Sound good to you? If you make this veggie pizza, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!
Or pin for later! ↓↓↓
Products I used to make this veggie pizza recipe
[amazon_link asins='B01N5G0KF8,B00004OCJN,B002JPJ0QY,B077YP8TPW|B01CCOK22W,B00004OCIT,B002JPJ0QY,B000E7D45W' template='ProductCarouselWithoutHeader' store='ourhappymes00-20|ourhappymes0c-20' marketplace='US|CA' link_id='e8b2a4b0-4fd5-11e8-bf91-ffbb41b35398']
Veggie Pizza with Homemade Pizza Dough
- 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.)