Veggie and Pepperoni Pizza
Experience the perfect balance of indulgence and freshness with our irresistible Veggie and Pepperoni Pizza recipe. This crowd-pleasing favorite pairs the savory, smoky bite of pepperoni with a vibrant medley of thinly sliced bell peppers, red onions, black olives, and mushrooms, all atop a golden, crisp crust. A generous layer of mozzarella cheese melts beautifully over tangy pizza sauce, while a sprinkle of dried oregano, basil, and optional red pepper flakes adds a burst of authentic Italian flavor. Whether made with store-bought or homemade pizza dough, this quick and easy recipe is ready in just 35 minutes, making it an ideal choice for busy weeknights or laid-back gatherings. Serve up this colorful, flavorful pizza for a delicious homemade alternative to takeout that will delight both meat lovers and veggie enthusiasts alike!
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Recipe Information
Ingredients
- 1 ball (store-bought or homemade, approximately 16 ounces) Pizza dough
- 1 tablespoon Olive oil
- 1 cup Pizza sauce
- 2 cups Shredded mozzarella cheese
- 20 slices Pepperoni
- 1 medium (thinly sliced, any color) Bell pepper
- 0.5 medium (thinly sliced) Red onion
- 0.25 cup (sliced) Black olives
- 0.5 cup (sliced) Mushrooms
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 0.25 teaspoon (optional, for heat) Crushed red pepper flakes
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat.
On a lightly floured surface, roll out the pizza dough to your desired thickness, approximately 12 inches in diameter. Transfer the rolled-out dough to a sheet of parchment paper for easy handling.
Brush the surface of the dough lightly with olive oil, leaving a 1-inch border around the edge for the crust.
Spread the pizza sauce evenly over the oiled dough, ensuring to leave the border uncovered.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Arrange the pepperoni slices evenly over the cheese, followed by the bell pepper slices, red onion, black olives, and mushrooms.
Sprinkle the dried oregano and basil evenly over the toppings. If you like a bit of heat, sprinkle with crushed red pepper flakes as well.
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.
Bake for 12-15 minutes, or until the crust is golden and crisp, the cheese is melted, and the toppings are cooked through.
Remove the pizza from the oven and let it rest for 2-3 minutes before slicing it into 8 wedges.
Serve immediately and enjoy your homemade Veggie and Pepperoni Pizza!
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.5 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 457 mg | 35% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 463 mg | 10% | |
*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.
