The more veggie pizzas there are in the world the better, and I mean that! Don’t get me wrong, I love a triple meat pie, but when summer comes and the farmers markets are nothing but fresh veggies, I’m in heaven. Pizza night just got a whole new vibe! 

A close up shot of a veggie pizza. Lots of bright colours and golden brown cheese.

Making the perfect Veggie Pizza.

The perfect veggie pizza has nothing to do with what ingredients you chose (we’ll talk about ingredients in a sec). It’s more about how you treat the veggies and making the actual pizza. 

One thing I always see is veggies being cut either way too thin so they turn to mush as it cooks, or they’re cut way too thick, giving the pizza too much crunch. 

It can be a bit of a balancing act that comes down to trial and error, but you’ll get there! 

Choosing the best Veggies for your Pizza.

There’s a crazy amount of veggies to choose from when crafting your perfect veggie pizza.

If you need a little bit of help or just want to mess around a bit, here are some different combos for you to try out!

  1. Peppers, tomatoes and black olives (Classic greek vibes) 
  2. Sweet onions, broccoli and rosemary (Could be BBQ style)
  3. Dill Pickles (I’m counting that as a vegetable), dill and white onion 
  4. Zucchini, eggplant, tomato
  5. Artichoke and spinach 
  6. Mushrooms, fennel, basil 
The veggies for the pizza are being marinated in olive oil and salt.

Why marinate your veggies?

Some vegetables can hold a ton of water. Zucchinis and tomatoes are some of them.

By getting as much liquid out as possible, we save the pizza from getting soggy while baking. It’s also a great way to get a little extra salt into them before we bake! 

The key to doing something like this is to get as much of the liquid out of the bowl. Strain off as much as you can, even giving them a light squeeze without crushing them completely.  

No soggy veggies on this pizza!

A close up of a hand pulling away a slice of veggie pizza.

Do I need a pizza stone to make good pizza?

Not really. It’s a great little item to have but not a necessity. 

A pizza stone acts as a heat sink. It hold a high temp and allows that heat to be evenly distributed on top of whatever you put on it (even if it’s on a sheet tray) 

If you don’t have one, there is no need to worry. Just keep your eye on the crust, it might need a bit of extra time to get nice and crispy. 

Where can I buy Pizza Stones?

If you’re in the market for one, here’s an example of the one I use!

There is a large scale of quality when it cokes to buying pizza stones. Any good Italian market in your city will definitely have them. But if not, there is a ton online options. I would say if you see ones that are $15, maybe spend a bit more money and look at the ones in the $40-$50 range.

Making homemade Pizza Dough.

If you haven’t made pizza dough before, don’t sweat, it’s super easy. 

As long as you have some flour, time and hunger for tasty pizza, you’re well equipped. 

To make it easier, jump over to our Homemade Pizza Dough blog and whip some up! 

Other great pizza recipes to check out.

If you like this Veggie Pizza recipe, here are a few other recipes you should take a look at!

Spinach and Artichoke Veggie Pizza

Detroit-Style Pizza

Mushroom & 3 Cheese Pizza

Veggie Pizza

Print Recipe
Prep Time 15 minutes
A close up shot of a hand pulling away a slice of veggie pizza.

Ingredients
  

  • 1 ball Pre Made Pizza Dough
  • 1/2 Green Zucchini Sliced Thin
  • 1 cup Cherry Tomatoes Halved
  • 1/2 cup Red Onion Thinly Sliced
  • 1/2 cup Pesto From a Jar
  • 1/2 cup Chives Chopped
  • 1 cup Ricotta
  • 1 cup Mozzarella Shredded
  • 1/2 cup Grated Parmesan
  • 1 tbsp Olive Oil
  • 1/2 cup Basil Torn
  • 1 tsp Kosher Salt

Instructions
 

  • Start by preheating your oven to 450F. If you have a pizza stone, place it in your oven as it heats up.
  • Roll out 1 ball of pizza dough to fit the shape of your pan. Remember, the older your dough is the harder it will be to stretch and shape. Pull it from the fridge 1 hour before you shape.
  • With a sharp knife, halve 1 cup of cherry tomatoes, slice ¼ cup of red onion and thinly slice ½ of a green or yellow zucchini.
  • Place your veggies into a mixing bowl and add in 1 tbsp of olive oil and 1 tsp of kosher salt. Give it a toss and let it sit for 5-10 min. Strain off as much of the liquid as possible. Set your veggies aside.
  • Generously spread your pesto onto the shaped dough. Lay your seasoned veggies onto the pesto and top it with torn basil, shredded mozzarella and fresh grated parmesan. Bake for 18-20 or until the crust is golden brown and the bottom is nice and crusty.
  • Remove from the oven and add a few good dollops of ricotta cheese, more shaved parmesan and ½ a cup of chopped chives.
Print Recipe
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