Veggie Pizza Slices Recipe

There are few things more universally loved than pizza, and finding a version that satisfies everyone while packing in some goodness can feel like a major win. This Veggie Pizza Slices recipe quickly became a staple in our house. The first time I made it, I was skeptical if the kids would go for a pizza loaded with so many vegetables, but the combination of the slightly crisp crust, tangy tomato sauce, gooey cheese, and the colourful medley of fresh veggies won them over instantly. It wasn’t just “tolerated”; it was devoured! Now, “veggie pizza night” is a regular request. It’s relatively simple to throw together, especially if using store-bought dough on a busy weeknight, yet it feels special and tastes incredibly fresh and satisfying. It’s proof that delicious comfort food can also be vibrant and nourishing. The beauty lies in its versatility – you can adapt the toppings based on what’s in season or what you have on hand, making it a new experience almost every time.

Ingredients

Here’s what you’ll need to create these delicious veggie pizza slices:

• 1 pound (about 450g) Pizza Dough: You can use store-bought dough (regular, whole wheat, or even gluten-free) for convenience, or your favorite homemade recipe. This forms the essential base of our pizza.
• 1/2 cup (about 120ml) Pizza Sauce: Choose a good quality store-bought marinara or pizza sauce, or use a simple homemade version. This provides the tangy tomato flavour foundation.
• 2 cups (about 8 oz or 225g) Shredded Mozzarella Cheese: Low-moisture, part-skim mozzarella works best for that classic pizza melt and stretch. Feel free to mix with other cheeses like Provolone if desired.
• 1/2 Red Bell Pepper, thinly sliced: Adds sweetness, vibrant colour, and a slight crunch.
• 1/2 Green Bell Pepper, thinly sliced: Provides a slightly more grassy flavour note and complements the red pepper visually.
• 1/4 Red Onion, thinly sliced: Offers a pungent bite that mellows slightly when baked. Slicing it thinly ensures it cooks through nicely.
• 1/2 cup Sliced Mushrooms: Cremini (baby bella) or white button mushrooms work well. They add an earthy, umami depth.
• 1/4 cup Sliced Black Olives: Contribute a salty, briny flavour that cuts through the richness of the cheese.
• 1 cup Fresh Spinach: Wilts down significantly when baked, adding nutrients and a subtle green flavour without overwhelming the pizza.
• 1/4 cup Cherry Tomatoes, halved or quartered: These burst with juicy sweetness when baked, adding pockets of fresh tomato flavour.
• 1 tablespoon Olive Oil: Extra virgin olive oil, used for drizzling over the toppings before baking, enhances flavour and helps the veggies roast slightly.
• 1 teaspoon Dried Oregano: A classic pizza herb that provides an aromatic, slightly peppery flavour.
• 1/2 teaspoon Dried Basil (optional): Adds another layer of herbaceous aroma.
• Salt and Black Pepper: To taste, for seasoning the vegetables and enhancing overall flavour.
• Cornmeal or Flour (for dusting): Prevents the dough from sticking to your work surface and the baking sheet/pizza stone.

Instructions

Follow these steps carefully for perfectly delicious veggie pizza slices:

1. Preheat Oven and Prepare Baking Surface: Place a pizza stone or a large, heavy-duty baking sheet into your oven. Preheat the oven to a high temperature, typically 475°F (245°C). Preheating the surface along with the oven is crucial for achieving a crispy crust. Allow at least 20-30 minutes for proper preheating.
2. Prepare the Dough: If using refrigerated dough, let it sit at room temperature for about 20-30 minutes before handling – this makes it easier to stretch. Lightly dust your work surface with flour or cornmeal. Gently stretch or roll the pizza dough into your desired shape. For slices, a large rectangle (around 12×16 inches, depending on your baking sheet size) works well. Aim for a thickness of about 1/4 inch. Carefully transfer the shaped dough onto a piece of parchment paper lightly dusted with cornmeal. If you’re comfortable using a pizza peel, you can build the pizza directly on the peel dusted with cornmeal.
3. Prepare the Vegetables: While the oven preheats and the dough rests, wash and chop all your vegetables as indicated in the ingredients list (slice peppers and onions, slice mushrooms, halve or quarter cherry tomatoes). Pat the spinach dry if you washed it. Pro Tip: If you prefer your onions and peppers softer, you can give them a quick sauté in a pan with a touch of olive oil for 3-4 minutes before adding them to the pizza. This step is optional but recommended if you dislike crisp-tender veggies on your pizza. For mushrooms, pre-sautéing can also release excess moisture, preventing a soggy pizza base.
4. Assemble the Pizza:
   • Sauce: Spread the pizza sauce evenly over the dough, leaving about a 1/2-inch border around the edges for the crust. Use the back of a spoon to create a thin, even layer. Avoid using too much sauce, as this can also lead to sogginess.
   • Cheese (First Layer): Sprinkle about half of the shredded mozzarella cheese evenly over the sauce. This creates a barrier between the sauce and the toppings.
   • Add Spinach: Distribute the fresh spinach leaves over the cheese. It will look like a lot, but it wilts down considerably during baking.
   • Layer the Vegetables: Arrange the sliced red and green bell peppers, red onion, mushrooms, black olives, and halved cherry tomatoes evenly over the spinach and cheese. Try to distribute them so that each slice will get a good variety of toppings. Avoid piling them too high in the center.
   • Cheese (Second Layer): Sprinkle the remaining mozzarella cheese over the vegetables. This helps hold the veggies in place and ensures maximum cheesy goodness.
   • Seasoning and Oil: Drizzle the 1 tablespoon of olive oil over the top of the pizza. Sprinkle evenly with dried oregano, dried basil (if using), and a pinch of salt and freshly ground black pepper.
5. Bake the Pizza: Carefully slide the pizza (still on the parchment paper, if using) onto the preheated pizza stone or baking sheet in the oven. If using a peel, slide the pizza directly onto the hot surface. Bake for 12-18 minutes, or until the crust is golden brown and crispy, and the cheese is melted, bubbly, and slightly browned in spots. Oven temperatures and baking times can vary, so keep an eye on it. If the top is browning too quickly, you can lower the oven rack position slightly. For even baking, you might want to rotate the pizza halfway through.
6. Rest and Slice: Once baked, carefully remove the pizza from the oven using oven mitts and a pizza peel or by sliding the parchment paper onto a wire rack. Let the pizza rest for 5-10 minutes before slicing. This allows the cheese to set slightly, preventing the toppings from sliding off when you cut into it.
7. Serve: Using a sharp knife or a pizza cutter, slice the pizza into squares or rectangles. Serve immediately and enjoy your homemade veggie pizza slices!

Nutrition Facts

(Estimates based on 1/8th of the pizza, using standard ingredients. Actual values may vary based on specific products and portion sizes.)

• Servings: 8 Slices
• Calories per Serving: Approximately 300-380 kcal (This can vary significantly based on dough type and cheese amount.)
• Protein: Around 12-15g per slice. Primarily from the cheese and dough, contributing to satiety.
• Fiber: Approximately 3-5g per slice. Contributed by the whole vegetables and potentially whole wheat dough, supporting digestive health.
• Fat: Around 12-18g per slice. Mainly from the cheese and olive oil; choose part-skim mozzarella to moderate.
• Carbohydrates: Approximately 30-40g per slice. Primarily from the pizza dough.
• Sodium: Can be high (400-700mg per slice) depending on sauce, cheese, and olives. Be mindful of ingredients if monitoring sodium intake.

Preparation Time

• Active Preparation Time: Approximately 25-35 minutes (includes chopping vegetables, stretching dough, and assembling the pizza). This might be quicker if using pre-chopped vegetables or store-bought dough that requires minimal handling.
• Dough Resting Time (if needed): 20-30 minutes (for bringing refrigerated dough to room temperature).
• Oven Preheating Time: 20-30 minutes.
• Baking Time: 12-18 minutes.
• Resting Time (after baking): 5-10 minutes.
• Total Time (approximate): 1 hour 20 minutes to 1 hour 50 minutes (including inactive time).

How to Serve

These veggie pizza slices are fantastic on their own, but pairing them with complementary sides and serving them thoughtfully can elevate the meal. Here are some ideas:

• As a Main Course:
  • Serve 2-3 slices per person for a satisfying dinner or lunch.
  • Pair with a simple side salad tossed with a light vinaigrette (like balsamic or Italian) to balance the richness of the pizza. A Caesar salad or a Greek salad also works wonderfully.
  • Offer a bowl of soup alongside, such as a classic Minestrone, a creamy Tomato Basil soup, or a light Lentil soup.
• For Parties and Gatherings:
  • Cut the pizza into smaller squares or bite-sized portions for easy mingling and snacking.
  • Arrange the slices attractively on a large platter or a rustic wooden board.
  • Garnish the platter with fresh basil leaves or a sprinkle of chopped fresh parsley just before serving for a pop of colour and freshness.
• Accompaniments and Dips:
  • Set out small bowls of extras for customization:
    • Red pepper flakes for those who like heat.
    • Grated Parmesan cheese for an extra salty, umami kick.
    • A side of warm marinara sauce for dipping the crusts.
    • Ranch dressing or a garlic aioli dip – classic pizza companions.
    • A drizzle of high-quality balsamic glaze over the slices just before serving adds a touch of sweet tanginess.
• Beverage Pairings:
  • Non-Alcoholic: Classic choices include soda, sparkling water with lemon, iced tea, or lemonade.
  • Beer: Light lagers, pilsners, or even a pale ale complement the pizza without overpowering the veggie flavours.
  • Wine: Crisp white wines like Sauvignon Blanc, Pinot Grigio, or a dry Rosé cut through the richness. For red wine lovers, a light-bodied Pinot Noir or Barbera can work well.
• Serving Temperature:
  • Best served hot and fresh from the oven for the ultimate cheesy, crispy experience.
  • They are also delicious served warm or at room temperature, making them ideal for picnics, potlucks, or packed lunches (ensure proper food safety if packing for lunch).

Additional Tips

Mastering the art of homemade veggie pizza comes with practice and a few handy tricks. Here are eight tips to help you achieve pizza perfection:

1. Maximize Crust Crispiness: The key lies in high heat and direct contact. Always preheat your oven thoroughly with the baking surface (stone or heavy sheet pan) inside. Using cornmeal under the dough not only prevents sticking but also adds a subtle texture and aids crisping. Avoid overloading the pizza with too many toppings, especially watery ones.
2. Manage Veggie Moisture: Vegetables release water when baked, which can lead to a soggy pizza. For high-moisture veggies like mushrooms, zucchini, or even spinach, consider giving them a quick sauté or roast beforehand to cook off some liquid. Alternatively, salt them lightly and let them sit for 10-15 minutes, then pat them dry with paper towels before adding to the pizza.
3. Experiment with Dough: Don’t be afraid to try different pizza doughs. Store-bought is convenient, but homemade allows control over ingredients (like using whole wheat flour for extra fiber). Explore options like thin crust, thick crust, cauliflower crust (for a low-carb/gluten-free alternative), or even using pre-made flatbreads or naan for quick individual pizzas.
4. Sauce Variations: While classic tomato sauce is great, mix things up! Try using pesto as a base for a vibrant, nutty flavour. A white garlic sauce (béchamel or ricotta-based) creates a completely different, creamy experience. You can also enhance jarred tomato sauce by stirring in extra garlic powder, onion powder, or a pinch of red pepper flakes.
5. Strategic Cheese Placement: Using a layer of cheese directly on the sauce before adding toppings acts as a moisture barrier. Sprinkling more cheese on top helps secure the veggies and provides that desirable golden-brown finish. Mix cheeses for complexity – add some sharp Provolone, salty Feta, or creamy Goat cheese along with the Mozzarella.
6. Boost Flavors After Baking: Some flavours are best added fresh after the pizza comes out of the oven. A sprinkle of fresh herbs like basil, parsley, or oregano adds vibrancy. A drizzle of extra virgin olive oil, balsamic glaze, or even a touch of truffle oil can elevate the taste significantly. Don’t forget the classic tableside options: red pepper flakes and grated Parmesan.
7. Uniform Veggie Size: Chop your vegetables into relatively uniform, thin slices or small dice. This ensures they cook evenly and that you get a balanced mix of flavours and textures in every bite. Larger chunks might remain raw or release too much water.
8. Make it Ahead Friendly: You can save time by prepping components in advance. Chop vegetables and store them in an airtight container in the fridge for a day or two. If making homemade dough, it can often be refrigerated for a few days or frozen for longer. You can even fully assemble the pizza (on parchment paper) and freeze it (unbaked) for a quick future meal – just bake from frozen, adding a few extra minutes to the cooking time.

FAQ Section

Here are answers to some frequently asked questions about making veggie pizza slices:

1. Q: How do I prevent my veggie pizza from getting soggy?
   A: Soggy pizza is often caused by excess moisture. Key prevention steps include: using a moderately thick sauce (not watery), pre-cooking high-moisture vegetables (like mushrooms, zucchini, spinach), not overloading the pizza with toppings, using a layer of cheese as a barrier between sauce and veggies, and baking at a high temperature on a preheated surface to ensure the crust cooks quickly and crisps up.
2. Q: Can I use frozen vegetables on my pizza?
   A: Yes, you can use frozen vegetables, but it requires careful handling. You MUST thaw them completely and then thoroughly drain and pat them dry with paper towels to remove as much excess water as possible before adding them to the pizza. Be aware that the texture might be softer than using fresh vegetables. Avoid using them directly from frozen.
3. Q: What are the best vegetables to put on a veggie pizza?
   A: The “best” are subjective, but popular choices offer a good mix of colour, flavour, and texture! Think bell peppers (any colour), onions (red, yellow, or sweet), mushrooms (cremini, button, shiitake), black or green olives, cherry tomatoes, spinach, broccoli florets (blanched first), artichoke hearts (canned or jarred, drained), zucchini or yellow squash (thinly sliced), and roasted garlic. Experiment to find your favorites!
4. Q: Can I make this veggie pizza recipe vegan?
   A: Absolutely! It’s very easy to adapt. Ensure your pizza dough is vegan (most standard doughs are, but check ingredients for milk or eggs). Use your favorite store-bought or homemade tomato sauce (check labels). Substitute the mozzarella with a good quality vegan mozzarella shred alternative. Then, load up on all the delicious vegetables!
5. Q: How long will leftover veggie pizza slices last in the fridge?
   A: Properly stored in an airtight container or wrapped tightly in plastic wrap or foil, leftover veggie pizza slices should last for 3 to 4 days in the refrigerator.
6. Q: What is the best way to reheat leftover pizza slices?
   A: For the best results (crispy crust, melted cheese), reheat slices in an oven, toaster oven, or air fryer at around 350°F (175°C) for 5-10 minutes, or until heated through and crisped to your liking. You can also reheat on a dry skillet over medium-low heat (covered for the last few minutes to melt the cheese). Microwaving tends to make the crust chewy and soggy, so it’s generally the least preferred method.
7. Q: Can I prepare the pizza ahead of time and bake it later?
   A: Yes. You can assemble the pizza on parchment paper, cover it tightly with plastic wrap, and refrigerate it for a few hours (up to 8) before baking. If refrigerating longer, the dough might start to get soggy from the sauce. For longer storage, freezing is better (see tip #8 above). Alternatively, prep all ingredients (dough, sauce, chopped veggies) separately and assemble just before baking.
8. Q: My homemade pizza dough didn’t rise properly. What went wrong?
   A: Several factors can affect dough rising:
   • Yeast: Check the expiration date; old yeast may be inactive. Ensure the water used to activate it wasn’t too hot (which kills yeast) or too cold (which slows it down). Ideal temperature is typically 105-115°F (40-46°C).
   • Proofing Environment: The dough needs a warm, draft-free place to rise effectively.
   • Proofing Time: Did it get enough time to double in size? This can vary depending on temperature.
   • Ingredients: Too much salt can inhibit yeast activity. Ensure measurements were accurate.

Print