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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
Course: Pizza
Cuisine: American


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



  • 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.


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.


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