Veggie Pizza Fresh Cheese Crust (Printable Version)

Fresh vegetables and melty cheese on golden crust for a flavorful Italian-inspired meal. Serves four.

# Components:

→ Pizza Dough

01 - 1 pound pizza dough, store-bought or homemade

→ Sauce

02 - 1/2 cup tomato pizza sauce

→ Vegetables

03 - 1/2 red bell pepper, thinly sliced
04 - 1/2 yellow bell pepper, thinly sliced
05 - 1 small red onion, thinly sliced
06 - 1/2 cup sliced mushrooms
07 - 1 small zucchini, thinly sliced
08 - 1/2 cup cherry tomatoes, halved
09 - 1/4 cup sliced black olives

→ Cheese

10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese

→ Herbs & Seasoning

12 - 1 tablespoon olive oil
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon crushed red pepper flakes (optional)
15 - Salt and black pepper, to taste
16 - Fresh basil leaves, for garnish

# Preparation steps:

01 - Preheat oven to 475°F. Position pizza stone inside if available.
02 - Roll pizza dough evenly on a lightly floured surface to desired thickness. Move dough to a parchment-lined baking sheet or a pizza peel dusted with cornmeal.
03 - Brush dough surface with olive oil. Spread tomato pizza sauce evenly, keeping a small border around the edge.
04 - Sprinkle half of the mozzarella cheese over sauce. Evenly arrange bell peppers, onion, mushrooms, zucchini, cherry tomatoes, and black olives.
05 - Distribute remaining mozzarella and all Parmesan cheese on top; season with dried oregano, crushed red pepper, salt, and black pepper.
06 - Transfer pizza to oven and bake for 15 to 18 minutes, until crust is golden and cheese bubbles and browns slightly.
07 - Remove pizza from oven. Allow to cool for 2 to 3 minutes, garnish with fresh basil, slice, and serve warm.

# Expert Advice:

01 -
  • Quick and easy from start to finish
  • Packed with fresh vegetables for a nutrient boost
  • Flexible so you can use whatever veggies you have on hand
  • Crowd-pleaser with melty cheese and golden crispy crust
02 -
  • High fiber and vitamin content from all those veggies
  • Easily made vegan with plant-based cheese
  • Great use for leftover vegetables in the fridge
03 -
  • Always let your dough come to room temperature before stretching for easier shaping and less tearing
  • If you want an extra golden crust brush the edges with a little egg wash before baking
  • I always roast my vegetables for a few minutes before topping if they are especially watery like mushrooms or zucchini It concentrates their flavor and ensures the crust stays crisp

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