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Veggie Lovers Pizza

by Nick Makrides
Published: Last Updated on

Master top down shot of Vegetable Lovers PizzaMy vegetable lovers pizza is a veggie delight! Delicious crispy yet tender veggies on top of a light and fluffy pizza dough, this is the perfect weekend or weekday treat!

 

Nicks favourite thing about this Veggie Lovers Pizza!

When I first made this recipe, all I could smell was those yummy garlic veggies. It’s what get’s me excited about this pizza. It’s so yummy!

Top down shot of Vegetable Lovers Pizza

The ingredients you’ll need to make this Veggie Lovers Pizza!

Dough

Instant Dry Yeast – The yeast I used was instant dry yeast. This is what will work for this recipe. Rapid dry yeast will also work.

Sugar – I used granulated sugar

Warm water – In order to make sure the dry yeast is activated; you want the temperature to be 40C / 100F.

Bread flour – Bread flour is a higher gluten flour that results in a nice chewy bread dough with more elasticity.

Salt – I used fine salt.

Olive oil – I used extra virgin olive oil.

Veggies & Toppings

Pizza sauce – this is easy to make but store bought will work for this. If you’re making it yourself, it’s 2 cups passata (tomato puree), I garlic clove, finely minced, pinch of salt and sugar, oregano and basil. Cook for 10 minutes on low heat or until thickened.

Parmesan cheese – I would always recommend grating your own cheese.

Mozzarella – make sure it’s low moisture mozzarella. Otherwise you’ll end up with a pool of water otherwise.

Olive oil – I used extra virgin olive oil.

Capsicum – I used yellow capsicum for colour.

Brown onion – thinly sliced.

Broccolini – washed and chopped into 2-inch pieces

Garlic – finely minced.

Artichoke hearts – canned is fine. In fact it has a nice acidic flavor. Just make sure you drain them well.

Basil – fresh to garnish.

Close up of Cheesy stretch on Vegetable Lovers Pizza

My Top Tips!

Storing Unbaked Pizza

Pizza dough can be stored in a zip lock bag and frozen for up to 4 weeks. Simply allow to completely thaw before stretching out.

Storing Baked Pizza

Baked pizza can be stored in the fridge for up to 2 days. 

Water Temperature

In order to make sure the dry yeast is activated; you want the temperature to be 40C / 100F.

To Create A Warm Spot

If it’s a cold day where you are and you’re struggling to find a warm spot in the house to let the yeast rise and the bread dough rise, boil the kettle, and pour into a large pot. Place the pot in your oven 5 minutes before using. It creates a warm steamy environment which is perfect for the yeast and dough to rise.

Nick Makrides holding a Vegetable Lovers Pizza

Other Italian Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Master top down shot of Vegetable Lovers Pizza

Veggie Lovers Pizza

Serves 4

5 from 1 vote
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 2 hrs 35 mins
Cuisine: American

Ingredients

Pizza Base

  • 1 cup lukewarm water see notes
  • 1 pinch sugar
  • 1 3/4 tsp instant dry yeast
  • 1 tbsp olive oil + extra to brush
  • 2 1/2 cups cups bread flour
  • 1 tsp salt

Veggies & Toppings

  • 3/4 cup pizza sauce
  • 1/2 cup parmesan cheese
  • 1 cup low moisture mozzarella
  • 1 tbsp olive oil
  • 1 yellow or orange capsicum sliced
  • 1 brown onion sliced thinly
  • 4 stalks broccolini washed and chopped into 2-inch pieces
  • 1 tsp minced garlic
  • Salt and pepper to season
  • 150 g canned artichoke hearts in water drained and quartered
  • Fresh basil to garnish


Instructions

Veggies

  • Add olive oil to a large pot and bring to a high heat. Add the capsicum, onion and broccolini and cook for 5 minutes. Then add the artichoke, garlic and seasoning and cook for an additional 1 minute. Take off the heat.

Pizza Dough

  • Add the water, sugar and yeast into a large mixing bowl or jug and mix using a fork until well combined. Allot o sit in a warm spot for 5 minutes. It should go frothy.
  • Meanwhile add the flour and salt to a large mixing bowl and mix to combine. I used a stand mixer fitted with a dough hook which makes it an easy process, but you can knead this dough by hand.
  • Add the oil to the frothy water and mix, the while the mixer is on low speed pour it into the dry ingredients. Allow to knead for 10 minutes. If kneading by hand, knead until the dough is smooth and elastic. Place back in the bowl and cover with plastic wrap. Set aside in a warm spot for 2 hours to rise.
  • Preheat your oven to 250°C / 480°F Pour the dough out on to a floured workbench and knead into a ball. Cut into 2 pieces. Placed back on your bench and cover with a large mixing bowl (upside down). Allow to rise for 30 minutes.
  • Stretch out to about 14 inches in diameter using your hands and place on a 14-inch round pizza tray or large rectangle baking tray.
  • Brush the outside with olive oil. Add about half the sauce on each pizza base and spread out leaving some of the base showing on the outside. Sprinkle with parmesan, add grilled veggies on top and then add some torn mozzarella. Bake for 10 minutes. Garnish with basil leaves and slice to serve.

Notes

Storing Unbaked Pizza
Pizza dough can be stored in a zip lock bag and frozen for up to 4 weeks. Simply allow to completely thaw before stretching out.
 
Storing Baked Pizza
Baked pizza can be stored in the fridge for up to 2 days.
Water Temperature
In order to make sure the dry yeast is activated; you want the temperature to be 40C / 100F.
To Create A Warm Spot
If it’s a cold day where you are and you’re struggling to find a warm spot in the house to let the yeast rise and the bread dough rise, boil the kettle, and pour into a large pot. Place the pot in your oven 5 minutes before using. It creates a warm steamy environment which is perfect for the yeast and dough to rise.

Nutrition

Calories : 209kcal
Carbonhydrates: 10g
Protein: 15g
Fat: 13g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 5g
Cholesterol: 24mg
Sodium: 1213mg
Potassium : 281mg
Fiber: 3g
Sugar : 4g
Vitamin A: 644IU
Vitamin C: 14mg
Calcium: 376mg
Iron: 1mg
Nutrition Disclosure

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