Classic Vegetable Cheese Pizza

Pizza, also known as Pittsa in Italian, has taken the world by storm with its bready, cheesy, and spicy flavors. The origins of pizza may be traced back to the Romans, who baked flatbread called Focaccia and dubbed it Picea. Yes, you read it correctly: Focaccia was the inspiration for Pizza. The modern pizza originated in Naples, Italy, and was named after Queen Margherita. Our standard veg pizza can surely be tweaked to your liking of vegetables, and it is absolutely wonderful. I am confident you will fall in love with this vegetable pizza dish.

When I make this vegetable pizza at home, we eat it all at once; it’s impossible to resist. Many of my friends claim that homemade veg pizzas lack true tastes. To them, I recommend following this classic vegetarian pizza recipe, and I am confident you will never complain again. This vegetarian pizza recipe has been in my diary for over four years, and it has always produced satisfactory results.

My all-time favorite Italian meals include whole wheat white sauce pasta, naan pizza, and basil pesto pasta.

So, if you’re wondering how to multitask while baking pizza, I have a few recommendations for you. Make a large batch of pizza/pasta sauce and keep it in the refrigerator. It stays fresh for 15 to 20 days. Second, while the dough is rising, prepare the vegetables for topping and grate the cheese. Once the dough is ready to bake, all you have to do is assemble the pizza.


In the world of pizza, few creations are as universally beloved as the classic vegetable cheese pizza. This timeless dish combines the rich flavors of melted cheese with an array of colorful and nutritious vegetables, resulting in a culinary masterpiece that delights the senses and satisfies the appetite. In this comprehensive guide, we embark on a journey to craft the perfect classic vegetable cheese pizza, exploring each step of the process in detail to ensure that every slice is bursting with flavor and freshness.

ALSO READ :Classic Cheese Pizza Recipe


For the Pizza Dough:
– 1 package (2 1/4 teaspoons) active dry yeast
– 1 1/2 cups warm water (110°F)
– 3 1/2 cups all-purpose flour
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1 teaspoon sugar

For the Pizza Sauce:
– 1 can (14 ounces) crushed tomatoes
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste

For Toppings:
– 2 cups shredded mozzarella cheese
– 1/2 cup sliced mushrooms
– 1/2 cup sliced bell peppers (red, green, and yellow)
– 1/2 cup sliced red onions
– 1/2 cup sliced black olives
– 1/2 cup sliced cherry tomatoes
– Fresh basil leaves for garnish
– Grated Parmesan cheese for serving


1. **Prepare the Pizza Dough:**
– In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
– In a large mixing bowl, combine the flour, salt, and sugar. Make a well in the center and pour in the yeast mixture and olive oil.
– Stir until a dough forms, then knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
– Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

2. **Prepare the Pizza Sauce:**
– In a small saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
– Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper to the saucepan. Stir to combine.
– Simmer the sauce for about 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.

3. **Preheat the Oven:**
– Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

4. **Roll out the Dough:**
– Punch down the risen dough and divide it into two equal portions. On a lightly floured surface, roll out each portion of dough into a circle, about 12 inches in diameter, for thin crust or adjust thickness according to preference.

5. **Assemble the Pizza:**
– Carefully transfer one rolled-out dough circle to a piece of parchment paper or a lightly floured pizza peel.
– Spread a generous layer of the prepared pizza sauce over the dough, leaving a small border around the edges.
– Sprinkle half of the shredded mozzarella cheese evenly over the sauce.
– Arrange the sliced vegetables over the cheese, distributing them evenly across the pizza.

6. **Bake the Pizza:**
– Slide the assembled pizza (still on the parchment paper or pizza peel) onto the preheated pizza stone or baking sheet in the oven.
– Bake for 12-15 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly.
– Repeat the process with the remaining dough and toppings to make the second pizza.

7. **Garnish and Serve:**
– Once the pizzas are baked, remove them from the oven and let them cool slightly.
– Garnish each pizza with fresh basil leaves and a sprinkle of grated Parmesan cheese for added flavor.
– Slice the pizzas into wedges or squares and serve hot, with additional Parmesan cheese on the side if desired.

**FAQs (Frequently Asked Questions):**

1. **Can I use store-bought pizza dough instead of making it from scratch?**
– Yes, store-bought pizza dough can be used as a convenient alternative. Just follow the package instructions for rolling out and baking.

2. **Can I customize the vegetable toppings according to my preferences?**
– Absolutely! Feel free to use any combination of vegetables you like or have on hand. Other popular options include spinach, artichoke hearts, zucchini, and sun-dried tomatoes.

3. **Can I make the pizza sauce ahead of time?**
– Yes, the pizza sauce can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Simply reheat before using.

4. **How do I prevent the pizza crust from becoming soggy?**
– Preheating the oven and using a pizza stone or baking sheet helps ensure a crispy crust. Additionally, avoid overloading the pizza with sauce and toppings, as this can lead to excess moisture.

5. **Can I use different types of cheese for the pizza?**
– Yes, you can experiment with different cheeses such as cheddar, provolone, or goat cheese to customize the flavor of your pizza.

6. **Can I make the pizza ahead of time and reheat it later?**
– While pizza is best enjoyed fresh, leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave until heated through.

7. **Is this recipe suitable for vegans?**
– Yes, this recipe can be easily adapted for vegans by using dairy-free cheese and omitting any animal-derived ingredients.

8. **Can I freeze the unbaked pizza dough for later use?**
– Yes, unbaked pizza dough can be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 3 months. Thaw overnight in the refrigerator before using.

9. **Can I grill the pizza instead of baking it in the oven?**
– Yes, you can grill the pizza for a delicious smoky flavor. Preheat the grill to medium-high heat, then place the assembled pizza directly on the grates. Cook for 8-10 minutes, rotating occasionally, until the crust is golden brown and the cheese is melted.

10. **Can I make smaller individual pizzas instead of two large ones?**
– Absolutely! Divide the dough into smaller portions and adjust the baking time accordingly based on the size of the pizzas. Personal-sized pizzas are perfect for


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