Cheesy Veggie Pizza Recipes

ULTIMATE VEGGIE PIZZA

Steps:

• Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
• Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
• Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
• Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
• Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

PIZZA RECIPE | VEGGIE PIZZA

Steps:

• In a large mixing bowl take the instant yeast, sugar and lukewarm water.
• Stir and let the mixture sit at room temperature for 10 to 15 mins till it becomes frothy,
• Add one cup flour, salt, olive oil to the frothy yeast mixture.
• Mix well. Add another cup of flour and mix again. The mixture becomes sticky.
• Add the last cup of flour and continue to stir.
• Knead the dough into a smooth, springy ball. Apply some olive oil all over the dough.
• Cover loosely and keep in a large bowl at room temperature for 45 minutes to 1 hour.
• The dough will double up and nicely leaven.
• Crush or make a smooth puree of the tomatoes in a blender.
• Heat olive oil. Fry the minced garlic for some seconds. Add the tomato puree. Mix and let cook uncovered for 5 minutes.
• Season with salt and mix. Cover and simmer the tomato sauce on low heat for 20 minutes, stirring occasionally, until the tomatoes have softened.
• If the sauce looks too thick you can add ¼ cup water. Then cover and continue to cook.
• Add the herbs and crushed black pepper. Mix well.
• Preheat your oven at 230 degrees Celsius (450 degrees Fahrenheit) for 20 minutes.
• Cut the dough in 3 or 4 equal parts. Flatten the dough to a disk. On a lightly floured surface roll the dough having ⅛ to ¼ inch thickness.
• Place the dough onto a greased and dusted pan.
• Brush some olive oil on the pizza base. Spread the tomato sauce on the pizza.
• Top shredded mozzarella cheese and veggies.
• Sprinkle some grated parmesan cheese.
• Keep the tray near or close to the bottom heating element of your oven.
• Bake for 10 to 15 minutes at 230 degrees Celsius (450 degrees Fahrenheit) until the base becomes golden brown and the cheese on top melts.
• Wait for a minute or two and serve veggie pizza while still hot.

HOMEMADE VEGGIE PIZZA

Steps:

• Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
• Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
• Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
• Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
• Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.