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Veggie Pizza
Veggie Pizza
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
63 minutes
Mouthwatering veggie pizza with red sauce, mozzarella, onions, olives, bell peppers, artichokes on a golden crust.
Ingredients:
  • 2 (1-pound) store-bought or  homemade  pizza dough
  • All-purpose flour, for dusting the the countertop
  • Cornmeal, to dust the peel or baking sheet
  • 3/4 cup store-bought or  homemade  pizza sauce
  • 1 cup (4 ounces) grated mozzarella cheese
  • 1/2 yellow bell pepper, seeded and sliced
  • 1/2 small red onion, sliced
  • 1/2 cup pitted Kalamata olives, halved if large
  • 1 (14-ounce) can artichoke hearts packed in water, drained and quartered
  • 1/4 cup grated Parmesan cheese
  • Olive oil, for garnish
  • Basil leaves, for garnish
Instructions:
  • Preheat the oven to 450ºF on a rack positioned eight inches below the broiler element. If using a pizza stone, place it on the rack. Let the oven heat up for 30 minutes to ensure it's very hot.
  • **Shape the dough into balls:** Sprinkle your counter with flour generously. Transfer the dough onto it. If using a 2-pound pizza dough recipe, divide the dough in half to form 2 equal 1-pound pieces. Working with one piece at a time, fold all four corners of the dough towards the center. Rotate to form a smooth ball. If sticky, flour your hands and dough lightly. This method makes it easier to roll into rounds. Repeat with the second dough piece. Cover one piece with a dishtowel while you work on the other. This way, you can top and bake one pizza while preparing the second one.
  • Shape the dough: Flour your kitchen counter and the dough generously. Press the dough ball down with your fingertips to form an 8-inch round, then continue to stretch it until it reaches 12 inches in diameter. If the dough springs back, cover it with a towel and let it rest for 10 minutes before resuming stretching.
  • Prepare the pizza peel or baking sheet: Sprinkle generously with cornmeal to prevent sticking. Transfer the stretched dough onto the prepared surface using your hands, reshaping it if necessary to form a round shape.
  • Preheat the broiler in the oven to get it super hot, ready for baking the pizza, while you assemble the toppings. This ensures a deliciously crispy crust.
  • Layer the toppings: Spread a generous amount of half of the sauce (slightly over 1/4 cup) on the crust and spread it evenly with the back of a spoon. Sprinkle half of the mozzarella cheese (around 1/2 cup) on top. Arrange half of the peppers, onions, olives, and artichokes on the dough.
  • For pizza stone: Slide pizza onto stone and bake for 5-7 minutes until cheese bubbles and dough browns. Keep an eye on it. Use peel to transfer pizza to cutting board. For baking sheet: Bake pizza for 7-9 minutes until cheese bubbles and dough turns golden. Keep an eye on it. Transfer pizza to cutting board. Assemble second pizza while first one bakes. Preheat stone for second pizza and bake in the same way.
  • To serve, generously sprinkle each pizza with grated Parmesan cheese, arrange fresh basil leaves on top, and finish with a drizzle of high-quality olive oil. Serve the pizzas warm and enjoy!

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