Totally Vegged Pizza
Bursting with vibrant colors and fresh flavors, the Totally Vegged Pizza is a veggie lover’s dream! This homemade pizza combines a crisp, golden crust with layers of tangy pizza sauce, gooey mozzarella cheese, and a medley of fresh vegetables like bell peppers, red onion, baby spinach, cherry tomatoes, and black olives. Seasoned with aromatic oregano, a hint of crushed red pepper flakes, and garnished with fragrant fresh basil, this pizza delivers a perfect balance of zest and freshness in every bite. Ready in just 35 minutes, it's an easy, customizable, and healthy dinner option that’s ideal for weeknight meals or casual entertaining. Whether you're a vegetarian or simply looking to brighten your plate, this Totally Vegged Pizza is sure to impress.
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Recipe Information
Ingredients
- 1 lb Pizza dough
- 2 tbsp Olive oil
- 1 cup Pizza sauce
- 2 cups Shredded mozzarella cheese
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 small Red onion
- 0.5 cup Black olives
- 1 cup Cherry tomatoes
- 1 cup Baby spinach
- 0.25 cup Fresh basil leaves
- 1 tsp Dried oregano
- 0.5 tsp Crushed red pepper flakes
- 0.25 tsp Salt
- 0.25 tsp Freshly ground black pepper
Instructions
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle. If you prefer a thinner crust, roll it out slightly larger.
Transfer the rolled-out dough to a sheet of parchment paper for easy handling.
Brush the top of the dough with 1 tablespoon of olive oil to create a crisp base.
Spread the pizza sauce evenly over the dough, leaving about 1/2 inch of space around the edges for the crust.
Sprinkle the shredded mozzarella cheese over the sauce, covering it evenly.
Slice the red and green bell peppers into thin strips. Thinly slice the red onion. Halve the cherry tomatoes.
Distribute the sliced bell peppers, red onion, cherry tomatoes, black olives, and baby spinach evenly over the cheese layer.
Sprinkle dried oregano, crushed red pepper flakes, salt, and black pepper over the vegetables for added flavor.
Drizzle the remaining 1 tablespoon of olive oil over the top of the pizza.
Using a pizza peel or the parchment paper, carefully transfer the pizza to the preheated pizza stone or a baking sheet.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the pizza from the oven and garnish with fresh basil leaves for a burst of freshness.
Slice into 8 pieces and serve hot. Enjoy your Totally Vegged Pizza!
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 35.3 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1957 mg | 151% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3095 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
