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

Scale

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

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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