Craving a delicious, homemade pizza that doesn’t take all day? Look no further! This vibrant veggie pizza comes together in just 30 minutes, thanks to a little help from refrigerated dough. It’s layered with sweet Roma tomatoes, smoky roasted peppers, and fresh basil for a taste of Italy in your own kitchen. Perfect for a quick weeknight dinner or a casual weekend lunch, this recipe proves that simple ingredients can create something truly spectacular.
Ingredients
• Nonstick cooking spray
• 1 13.8-ounce / 391-gram package refrigerated pizza dough
• 1 tablespoon / 15 ml olive oil
• 2 medium roma tomatoes, thinly sliced
• 1/2 cup / 75 grams sliced roasted red and/or yellow sweet pepper
• 2 tablespoons / 15 grams shredded fresh spinach leaves (optional)
• 1 cup / 113 grams shredded mozzarella cheese
• 1/4 teaspoon / 1 gram coarsely ground black pepper
• 2 tablespoons / 5 grams snipped fresh basil
Instructions
1. Preheat your oven to 425°F / 220°C. Coat a 12-inch / 30 cm pizza pan with nonstick cooking spray. Press the pizza dough into the prepared pan, building up the edge slightly. Brush the dough with olive oil and bake for 10 minutes.
2. Carefully remove the partially baked crust from the oven. Evenly arrange the tomato slices, roasted peppers, and spinach (if using) over the top.
3. Sprinkle with the shredded mozzarella cheese and a dash of coarsely ground black pepper.
4. Return the pizza to the oven and bake for an additional 5 to 10 minutes, or until the toppings are heated through and the cheese is gloriously bubbly and melted.
5. Remove from the oven and let it rest for a minute before sprinkling with fresh snipped basil. Slice and serve immediately!
Nutritional Information
• PER SERVING: 182 calories, 6 g total fat (2 g saturated fat), 9 mg cholesterol, 359 mg sodium, 25 g carbohydrates, 1 g fiber, 8 g protein.
Pro Tips
• Make It Vegan: Easily make this pizza vegan by substituting the mozzarella with your favorite dairy-free, mozzarella-style shreds.
• Crispier Crust: For an extra crispy crust, pre-bake the dough on a preheated pizza stone instead of a pan.
• Flavor Boost: Brush the crust with garlic-infused olive oil before adding the toppings for an extra layer of savory flavor.
• Add More Veggies: Feel free to add other favorite toppings like sliced mushrooms, black olives, or red onion before the final bake.
FAQ
Q: How can I add more protein to this vegetarian pizza
A: To boost the protein, consider adding plant-based sources like chickpeas, crumbled firm tofu, or a sprinkle of nutritional yeast along with the other toppings. Serving it with a side salad containing beans or lentils is another great option.
Q: Is this veggie pizza recipe easily made vegan
A: Yes, it’s very easy to make this pizza vegan. As noted in the Pro Tips, simply substitute the mozzarella with your favorite dairy-free, mozzarella-style shreds. Most refrigerated pizza doughs are vegan, but it’s always a good idea to double-check the ingredients list for dairy or eggs.
Q: What other vegetables can I add to this pizza
A: This recipe is a great base for customization. Feel free to add other delicious veggies like thinly sliced mushrooms, black olives, red onion, or artichoke hearts. Add them at the same time as the tomatoes and peppers before you sprinkle on the cheese.
Q: How do I store and reheat leftover veggie pizza
A: Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, place slices on a baking sheet in a 375°F / 190°C oven for 5-7 minutes or until the crust is crisp and the cheese is melted again.
