If you’re craving something fresh, flavorful, and just a little fancy, you’ve got to try this Vegetarian Pizza with Roasted Red Peppers Recipe. I absolutely love how this pizza turns out every single time: the roasted red peppers bring this subtle sweetness, combined with tangy artichokes and three different cheeses that melt into pure heaven. When I first tried this, it quickly became my go-to pizza for entertaining friends or when I want something that feels special but isn’t complicated at all.
Why You’ll Love This Recipe
- Loaded with Flavor: Roasted red peppers and artichokes pack an amazing taste that’s anything but boring.
- Quick and Easy: From dough to toppings, you can have it on your table in about 25 minutes.
- Great for Meatless Meals: This pizza satisfies even the biggest meat-lover’s cravings.
- Customizable: You can easily swap or add veggies for whatever you have on hand.
Ingredients You’ll Need
The magic of this Vegetarian Pizza with Roasted Red Peppers Recipe is really in the quality and combination of ingredients. The cheeses work together for that perfect melty, tangy base while the roasted red peppers add that sweet, smoky note that pulls everything together beautifully.
- Pizza Dough: Whether you make your own or buy fresh from the store, let it come to room temperature for easy stretching.
- Cornmeal: Helps prevent sticking and adds a nice little crunch to the crust when baking.
- Mozzarella Cheese: Go for low-moisture part-skim for that classic melty, stretchy pizza vibe.
- Asiago Cheese: Adds a slightly nutty flavor that enriches the cheese blend.
- Pecorino Cheese: Use a coarse grate for sharp saltiness and depth; this balances the sweeter toppings.
- Pizza Sauce: I prefer a simple sauce; it keeps the focus on the veggies and cheese.
- Red Onion: Thinly sliced for bites of mild sharpness that complement sweetness well.
- Roasted Red Peppers: Drain and dry them well so they don’t make the crust soggy.
- Artichoke Hearts: Also drained and patted dry, these add wonderful texture and tang.
- Jalapeño Pepper (Optional): Just a few slices if you want a little kick without overpowering.
- Extra-Virgin Olive Oil: A drizzle right before baking gives a lovely richness.
- Red Pepper Flakes (Optional): For a final dusting of heat after baking.
- Fresh Basil Leaves: Added at the end for aroma, color, and that fresh herbal zip.
Variations
I love personalizing this Vegetarian Pizza with Roasted Red Peppers Recipe depending on what’s in my fridge or what flavors I’m craving. It’s super easy to swap or add ingredients to suit your mood!
- Extra Veggies: Sometimes I toss on sliced mushrooms or baby spinach for extra greens – it’s like a garden party on a crust!
- Cheese Swap: If you’re after a different flavor, swapping Asiago for sharp cheddar gives it a nice twist.
- Spicy Kick: Adding sliced jalapeños or a sprinkle of chili flakes before baking adds heat that wakes up the taste buds.
- Gluten-Free Crust: You can definitely use a gluten-free dough, just remember to adjust baking times accordingly.
How to Make Vegetarian Pizza with Roasted Red Peppers Recipe
Step 1: Prep the Dough and Oven
Start by letting your pizza dough come to room temperature, especially if it’s store-bought. This makes stretching so much easier and prevents tearing. Meanwhile, preheat your oven as hot as it goes—ideally 500°F—because a super hot oven is key to a crisp crust with a tender inside. Lightly sprinkle some cornmeal on your baking sheet to keep the dough from sticking and give your crust a nice texture.
Step 2: Stretch the Dough and Layer the Toppings
Place the dough on the cornmeal-dusted baking sheet and gently stretch it into a large oval shape. Don’t worry about getting it perfectly round—something about a rustic shape just makes homemade pizza feel even better. Then, spread a nice even layer of your pizza sauce over the dough. I like to use just enough sauce to cover without making it soggy.
In a small bowl, mix together the mozzarella, Asiago, and pecorino cheeses. This blend melts beautifully and delivers a perfect balance of creamy and sharp flavors. Sprinkle the cheese mixture evenly over the sauce, then add your thinly sliced red onions, roasted red peppers, and artichoke pieces. If you’re using jalapeño, scatter those slices on top now. Finish with a light drizzle of olive oil to lock in moisture and add richness during baking.
Step 3: Bake Until Golden and Bubbly
Bake your pizza for about 10 to 13 minutes, checking towards the end. What you’re looking for is a browned crust around the edges with cheese and toppings lightly caramelized on top. Oven temperatures vary, so be sure not to walk away—this step is where your patience pays off. When you pull it out, sprinkle some red pepper flakes if you like a touch of heat, and finish with plenty of fresh basil leaves for fragrant, bright contrast.
Pro Tips for Making Vegetarian Pizza with Roasted Red Peppers Recipe
- Use Room Temperature Dough: This prevents shrinkage and tearing when stretching your crust.
- Pat Veggies Dry: Draining and drying the roasted red peppers and artichokes keeps the crust from getting soggy.
- High Heat is Key: Baking at a high temperature ensures a crisp crust and melty cheese in under 15 minutes.
- Don’t Overload: Too many toppings make the pizza soggy and harder to cook evenly, so keep it balanced.
How to Serve Vegetarian Pizza with Roasted Red Peppers Recipe
Garnishes
I almost always finish this pizza with fresh basil leaves because that herbal brightness cuts through all the richness beautifully. Sometimes, I add a quick drizzle of balsamic glaze for a hint of sweetness and tang—it’s a game changer! If you like heat, a sprinkle of crushed red pepper flakes right at serving time wakes up the flavors perfectly.
Side Dishes
My favorite sides to serve with this vegetarian pizza are a crisp green salad with lemon vinaigrette or some roasted garlic broccoli. Both add freshness and texture to your meal. For casual nights, simple garlic bread or a light bowl of minestrone soup rounds it out perfectly.
Creative Ways to Present
If you’re making this for a small gathering, try individual pizza rounds or mini flatbreads with the same toppings—everyone gets their own cute, customized pizza. For a party, arrange slices on a wooden board with fresh basil sprigs scattered around. It looks dreamy and invites people to dig in.
Make Ahead and Storage
Storing Leftovers
I store leftover pizza slices in an airtight container in the fridge and have found they keep well for up to 3 days. To avoid soggy crust, I place a piece of parchment paper between slices. This recipe actually reheats really nicely, so don’t worry about leftovers!
Freezing
While I typically enjoy this pizza fresh, you can freeze individual slices wrapped tightly in plastic wrap and foil. When ready to eat, just thaw overnight in the fridge and reheat—this is perfect if you want to prep ahead for busy nights.
Reheating
To reheat, I recommend popping the pizza slices in a hot skillet over medium heat for a few minutes to crisp up the crust again, then cover loosely to warm the toppings without drying them out. You can also heat in a 375°F oven for about 7-10 minutes. Microwave is doable but tends to soften the crust.
FAQs
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Can I use fresh red peppers instead of jarred roasted red peppers?
You can, but I recommend roasting fresh red peppers yourself first to develop that sweet, smoky flavor that jarred roasted peppers have. Simply char them under the broiler or on a grill until blackened, then peel, seed, and slice before using.
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What if I don’t have Asiago or Pecorino cheese?
No worries! You can substitute Asiago with Parmesan and Pecorino with Grana Padano or just stick to mozzarella with Parmesan for a deliciously cheesy and balanced flavor.
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How do I prevent the pizza dough from sticking to the baking sheet?
Sprinkling a good amount of cornmeal on your baking sheet helps create a non-stick surface and adds a slight crunch to the crust. You can also lightly oil the pan or use parchment paper for easier cleanup.
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Is it okay to add jalapeños if I don’t like it too spicy?
Absolutely! Just add a few thin slices to control the heat level, or leave them off entirely—this recipe is just as delicious without the spice.
Final Thoughts
This Vegetarian Pizza with Roasted Red Peppers Recipe holds a special place in my kitchen because it’s such a perfect balance of simple ingredients that come together to taste incredibly gourmet. Whether you’re making it for family dinner, a casual night with friends, or meal prepping for a delightful weeknight, you’ll find that it’s comforting, satisfying, and super easy to customize. Give it a try—you might just find your new favorite pizza recipe!
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Vegetarian Pizza with Roasted Red Peppers Recipe
- Prep Time: 15 min
- Cook Time: 10-13 min
- Total Time: 25-28 min
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Vegetarian Pizza recipe features a crispy, golden crust topped with a flavorful blend of mozzarella, Asiago, and pecorino cheeses, complemented by a medley of vibrant vegetables including roasted red peppers, artichokes, red onion, and optional jalapeño for a hint of heat. Finished with a drizzle of olive oil, red pepper flakes, and fresh basil, it’s an irresistible vegetarian pizza perfect for a satisfying dinner or casual gathering.
Ingredients
Pizza Base
- 1 pound pizza dough
- Cornmeal (for the baking sheet)
Cheeses
- 1 cup shredded low-moisture part-skim mozzarella cheese
- ½ cup shredded Asiago cheese
- ½ cup shredded pecorino cheese (use the large holes of a box grater)
Toppings
- ⅔ cup pizza sauce
- ½ small red onion (thinly sliced)
- 2 jarred roasted red peppers (drained, patted dry, and thinly sliced)
- 1 (14-ounce) can artichoke hearts (drained, patted dry, and quartered or coarsely chopped)
- 1 jalapeño pepper (thinly sliced, optional)
Finishing Touches
- Extra-virgin olive oil (for drizzling)
- Red pepper flakes (optional)
- Fresh basil leaves
Instructions
- Prepare the dough: If using homemade pizza dough, follow your preferred recipe to prepare it. For store-bought dough, allow it to sit at room temperature for 1 hour before stretching to ensure easy handling and optimal texture when baked.
- Preheat and prep baking surface: Preheat your oven to 500°F (or the highest temperature your oven allows) to achieve a crisp crust. Lightly sprinkle cornmeal in the center of a large baking sheet to prevent sticking and add texture to the crust.
- Shape the pizza: Place the dough onto the prepared baking sheet and gently stretch it into a large oval shape, ensuring an even thickness for uniform cooking.
- Mix cheeses: In a small bowl, combine shredded mozzarella, Asiago, and pecorino cheeses, mixing well to distribute flavors evenly.
- Add sauce and toppings: Spread the pizza sauce evenly over the stretched dough, leaving a small border around the edges. Sprinkle the mixed cheeses on top, then evenly layer the thinly sliced red onion, roasted red peppers, artichoke hearts, and jalapeño slices if desired. Drizzle olive oil over the assembled pizza to enhance flavor and aid in browning.
- Bake the pizza: Place the pizza into the preheated oven and bake for 10 to 13 minutes. Bake until the crust is golden brown and crisp around the edges, and the cheese and toppings are lightly browned. Baking time may vary depending on oven heat.
- Finish and serve: Remove the pizza from the oven. Optionally sprinkle with red pepper flakes for added heat and garnish with fresh basil leaves. Slice the pizza and serve warm for the best taste experience.
Notes
- This is our favorite veggie pizza loaded with delicious vegetarian toppings like roasted red peppers, artichokes, onions, and fresh basil that will please any crowd.
- Letting the dough rest at room temperature makes it easier to stretch and helps improve texture during baking.
- Using a very hot oven is key to achieving a crispy crust while keeping the toppings perfectly cooked and flavorful.
- Feel free to omit jalapeño if you prefer a milder pizza or add extra red pepper flakes to increase the spiciness.
- Sprinkling cornmeal on the baking sheet prevents sticking and adds a pleasant crunch to the crust’s bottom.
Nutrition
- Serving Size: 1/4 of pizza
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg
