Loaded Veggie Pizza
A comforting and customizable pizza loaded with fresh vegetables, perfect for family gatherings or weeknight dinners.
Ingredients
Dough and Sauce
- 1 pound Pizza Dough Store-bought or homemade; whole wheat for healthier option
- 1 cup Tomato Sauce Use your favorite jarred or homemade for personal touch
- 1 tablespoon Olive Oil For brushing the crust; adds richness
Toppings
- 2 cups Shredded Mozzarella Cheese The gooey goodness that holds it all together
- 1 cup Bell Peppers, sliced Use red, yellow, and green for a colorful display
- 1 small Red Onion, thinly sliced For a touch of sweetness
- 1 cup Mushrooms, sliced Earthy flavors that pair beautifully
- 1 cup Spinach, fresh A great way to sneak in some greenery
- 1 cup Cherry Tomatoes, halved Juicy bites that burst with flavor
- 1 handful Fresh Basil, for garnish Adds a fragrant touch at the end
Instructions
Preparation
- Preheat the oven to 475°F (245°C) for a crispy crust.
- Roll out your pizza dough on a floured surface into your preferred shape, about 1/4 inch thick. Let it rest briefly before transferring it to a pizza stone or baking sheet.
- Lightly coat the dough with olive oil using a pastry brush.
- Spread the tomato sauce evenly over the dough, leaving a slight border for the crust.
- Sprinkle the shredded mozzarella generously on top of the sauce.
Topping
- Layer the pizza with sliced bell peppers, followed by red onion, mushrooms, spinach, and cherry tomatoes.
Baking
- Transfer the pizza to the oven and bake for 15-20 minutes until the crust is golden and the cheese is bubbly.
- Remove the pizza from the oven, let cool for a minute, and scatter fresh basil on top.
Serving
- Slice the pizza with a pizza cutter and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, let cool, slice, and wrap tightly before placing in a freezer bag.