If you follow us at TBFS, you may already be aware that we adore homemade pizza. Most Americans adore pizza, but by cooking it at home, you can control the ingredients! Don’t miss our Chicken Alfredo Pizza, Pepperoni Pizza, or BBQ Chicken Pizza.
Why we LOVE Veggie Pizza:
Use any crust. It would work with our handmade pizza crust, wheat pizza dough, store-bought dough, flatbread, puff pastry, or croissant dough rolls (see instructions below).
Tons of veggies and flavor. This pizza has swiftly moved to the top of my list of favorites. It is extremely good. I prefer it with homemade pesto sauce, but bottled pesto works just as well.
Make it ahead of time. This pizza can be served hot or cold, and it can be prepared in advance (or simply the toppings).
How to Make the BEST Veggie Pizza:
Choose your crust. I prefer my homemade, simple pizza dough.
Spread with sauce. On the crust, spread a thin layer of pesto sauce.
Layer cheese and veggies. Spread a layer of mozzarella cheese, leafy greens, and vegetables, followed by a layer of mozzarella cheese and parmesan cheese.
Bake for 10 minutes, or until the cheese has melted and begun to bubble. Remove from oven and top with fresh cracked pepper, salt, and a drizzle of premium olive oil, if desired.
Veggie Pizza Toppings:
This veggie pizza is topped with spinach, zucchini, onion, bell pepper, and cherry tomatoes, but you can basically add whatever vegetables you choose. Be sure to mince them finely. Other vegetable toppings include:
- Shredded carrots
- Broccoli
- Cauliflower
- Artichoke
- Mushrooms
- Asparagus
- Sun-dried tomatoes
Recipe Variations and adaptations:
Swap the sauce: Substitute the sauce with marinara, homemade ranch, white pizza sauce, or ranch cream cheese (16 oz. cream cheese, 12 cup mayonnaise, and 1 packet of dry ranch spice).
Serve it hot or cold.
Swap the toppings: Check above for other vegetable suggestions, or add bacon bits, chicken, or ham.
Crescent rolls dough: Get two containers of crescent roll dough and place them side-by-side on a baking sheet, pressing the ends together with your fingers. Bake for 10 minutes at 375 degrees, then add toppings and bake for a few more minutes.
Serve with garlicky cheese breadsticks.
Make Ahead And Freezing Instructions:
To make ahead: Make the crust in advance and store it in the refrigerator or freezer. I also prefer to cut the vegetables ahead of time to expedite the preparation of this veggie pizza.
To freeze: Put pizza (slices optional) in a freezer-safe container and freeze for two to three months. Defrost at room temperature or reheat in a 350-degree oven until thoroughly heated. Unbaked pizza can be frozen as well.
Ingredients
1 pizza dough prepared and pre-baked for 5 minutes.
For Topping
- 1/2 cup pesto sauce
- baby spinach or arugula
- zucchini, thinly sliced
- purple onion, thinly sliced
- bell pepper, any color, sliced
- cherry tomatoes halved
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- Other topping ideas: artichoke, mushrooms, asparagus, broccoli
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- On the crust, spread a thin layer of pesto sauce.
- The pizza is topped with mozzarella cheese, greens, and veggies.
- Add additional mozzarella cheese and parmesan cheese on top of the dish.
- Bake for 10 minutes, or until the cheese has melted and become bubbly. Remove from oven and top with fresh cracked pepper, salt, and a drizzle of premium olive oil, if desired.
Notes
Make ahead Instructions: Make ahead Make the crust in advance and store it in the refrigerator or freezer. I also prefer to cut the vegetables ahead of time to expedite the preparation of this veggie pizza.
Freezing Instructions: Freezing Put pizza (slices optional) in a freezer-safe container and freeze for two to three months. Defrost at room temperature or reheat in a 350-degree oven until thoroughly heated. Unbaked pizza can be frozen as well.
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