Description
This Vegetarian Pizza is a vibrant, cheese-loaded delight featuring a perfectly crisp crust topped with a blend of mozzarella, Asiago, and pecorino cheeses, complemented by tangy pizza sauce and an array of fresh vegetarian toppings including roasted red peppers, artichokes, red onion, jalapeño, and fresh basil. Baked at high heat for a golden crust and melty cheese, this pizza is an easy and crowd-pleasing meal perfect for pizza night.
Ingredients
Scale
Pizza Dough and Base
- 1 pound pizza dough
- Cornmeal (for the baking sheet)
- ⅔ cup pizza sauce
Cheese Blend
- 1 cup shredded low-moisture part-skim mozzarella cheese
- ½ cup shredded Asiago cheese
- ½ cup shredded pecorino cheese (use the large holes of a box grater)
Toppings
- ½ small red onion, thinly sliced
- 2 jarred roasted red peppers, drained, patted dry, and thinly sliced
- 1 (14-ounce) can artichoke hearts, drained, patted dry, and quartered or coarsely chopped
- 1 jalapeño pepper, thinly sliced (optional)
Finishing Touches
- Extra-virgin olive oil, for drizzling
- Red pepper flakes (optional)
- Fresh basil leaves
Instructions
- Prepare the dough. If using homemade dough, prepare it according to your recipe instructions. For store-bought dough, allow it to sit at room temperature for 1 hour to relax before stretching.
- Preheat the oven and prepare baking sheet. Heat your oven to 500°F or the highest it allows. Lightly sprinkle cornmeal onto the center of a large baking sheet to prevent sticking and add a crunchy texture to the crust.
- Shape the pizza. Place the dough on the baking sheet and gently stretch it into a large oval shape, taking care not to tear the dough.
- Mix cheeses. In a small bowl, combine the shredded mozzarella, Asiago, and pecorino cheeses to create a flavorful cheese blend.
- Assemble the pizza. Spread the pizza sauce evenly across the stretched dough, leaving a small border for the crust. Sprinkle the mixed cheeses evenly over the sauce. Distribute the thinly sliced red onion, roasted red peppers, chopped artichoke hearts, and jalapeño slices evenly on top. Drizzle with extra-virgin olive oil.
- Bake the pizza. Bake the assembled pizza in the preheated oven for 10 to 13 minutes, or until the crust is browned and crisp around the edges, and the cheese is melted and slightly browned. Oven temperature and bake time may vary depending on your oven.
- Add finishing toppings and serve. Remove the pizza from the oven, sprinkle with red pepper flakes if desired for a spicy kick, and garnish with fresh basil leaves. Slice into portions and serve hot.
Notes
- This veggie pizza is loaded with fresh and flavorful vegetarian toppings, making it a perfect option for meatless meals.
- For a spicier tomato kick, include the jalapeño peppers or red pepper flakes.
- Letting the dough rest at room temperature before stretching helps achieve a more elastic, easier-to-shape crust.
- Using a high heat oven (about 500°F) ensures a crisp crust and nicely melted, golden cheese in less time.
- Drain and pat dry all jarred and canned vegetables well to avoid a soggy crust.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 370
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 35mg
