Vegetarian Pizza Capricciosa
Experience the vibrant flavors of the Mediterranean with this Vegetarian Pizza Capricciosa, a delightful twist on the classic Italian favorite. This homemade pizza features a perfectly crisp, golden crust made from scratch, topped with rich tomato sauce, creamy shredded mozzarella, and an irresistible assortment of fresh vegetables. Artichoke hearts, sliced mushrooms, black olives, and red bell peppers combine to provide a hearty, colorful medley of flavors, while fresh basil leaves and oregano infuse the dish with aromatic depth. Finished with a hint of crushed red pepper flakes, this vegetarian pizza is a crowd-pleasing centerpiece for any gathering or weeknight dinner. Quick and easy to prepare, it’s the ultimate way to enjoy a restaurant-worthy pizza fresh out of your own oven.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 packet Active dry yeast
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.5 cup Tomato sauce
- 1 cup Mozzarella cheese, shredded
- 1 cup Artichoke hearts, quartered
- 1 cup Mushrooms, sliced
- 0.5 cup Black olives, sliced
- 0.5 cup Red bell pepper, thinly sliced
- 0.25 cup Basil leaves, fresh
- 1 teaspoon Oregano, dried
- 0.25 teaspoon Crushed red pepper flakes
Instructions
In a large mixing bowl, combine warm water, active dry yeast, and sugar. Stir and let sit for about 5 minutes until it becomes frothy.
Add the all-purpose flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Mix until a dough begins to form.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough ball in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C).
Punch down the dough and roll it out onto a floured surface until it is about 12 inches in diameter.
Transfer the rolled dough onto a pizza stone or an oiled baking sheet.
Brush the remaining tablespoon of olive oil over the dough to prevent sogginess from the tomato sauce.
Spread the tomato sauce evenly over the surface of the dough, leaving a small border for the crust.
Sprinkle the shredded mozzarella cheese over the sauce.
Evenly distribute the artichoke hearts, mushrooms, black olives, and red bell pepper slices over the cheese.
Sprinkle dried oregano and a pinch of crushed red pepper flakes over the toppings for added flavor.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove from the oven and scatter fresh basil leaves over the top.
Allow to cool slightly, then slice and serve warm.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 4366 mg | 190% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 17.0 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1030 mg | 79% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1953 mg | 42% | |
*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.
