Ultimate Veggie Pizza
Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).
Ingredients
- 1batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
- 1 cuppizza sauce or marinara
- 2 cupsbaby spinach
- 2 cupsshredded low-moisture part-skim mozzarella cheese
- ½ cupjarred or canned artichoke, cut into 1” pieces
- ½ cupfresh red or orange bell pepper, cut into narrow 2″ strips
- ½ cupred onion, cut into thin wedges
- ½ cuphalved cherry tomatoes
- ½ cuppitted kalamata olives, halved lengthwise
- ½ cupsliced almonds (optional)
- optional garnishes: fresh basil (small leaves or torn), red pepper flakes and/or finely grated parmesan cheese
Directions
- 1
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.
- 2
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).
- 3
Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
- 4
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).
- 5
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.