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Veggie pizza, unsliced, on parchment paper
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Veggie Pizza with Homemade Pizza Dough

This veggie pizza recipe features my favorite homemade pizza dough, a homemade pizza sauce, lots of cheese, sun-dried tomatoes, and heaps of veggies.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 4 servings (2 slices each)
Calories 620kcal
Author Ann Otis

Ingredients

Veggie Pizza

  • 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 pizza sauce

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

Instructions

Veggie Pizza

  • 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.

Pizza Dough

  • 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.)

Nutrition

Calories: 620kcal | Carbohydrates: 74g | Protein: 32g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 1384mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1375IU | Vitamin C: 34.7mg | Calcium: 459mg | Iron: 4mg