Homemade Veggie Pizza

Homemade Veggie Pizza

6 Reviews 6 Pics
  • Prep

    40 m
  • Cook

    35 m
  • Ready In

    2 h 25 m
Bird
Recipe by  Bird

“Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
  2. Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  3. Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
  4. Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
  5. Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
  6. Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.

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Reviews (6)

Rate This Recipe
Baking Nana
11

Baking Nana

I was impressed with this crust - a little different than the pizza crust I usually make. I pureed the sauce with an immersion blender. There was more sauce than I needed for the pizzas but we don't like a lot of sauce. I topped the pizzas with olives, red onions, green onions, mushrooms and fresh pineapple. Very nice indeed!

Molly
5

Molly

Recipe Group Selection: 1, March 2014 ~ A nice different pizza crust. I made up the dough in the morning in my bread machine. After rising nicely in the fridge all day, we had to leave before I could prepare the pizza. I split the dough into 2 packages and froze them. I put one in the fridge today and let it re-rise all day. It rose again, very nicely. I did prebake the crust at 450° for 5 minutes before adding the toppings. For the sauce, I cut the oregano back to ¾ tablespoon and added 1 tablespoon sugar. We really liked the taste of the sauce with my adjustments. For the toppings we had: a mixture of mozzarella, sharp cheddar and Monterey jack cheese (3 partial pkgs. in the freezer); thin onion slices; red, orange and green pepper rings, cottage cheese, jalapeño rings, and fresh nasturtium leaves. We really enjoyed everything about this pizza. The crust had a nice crispness to it, and I’m wondering if that came from the egg. Good recipe selection this week. Thanks Bird for sharing your recipe.

Christina
1

Christina

Made this for Recipe Group...Delicious! I did not use the oregano in the dough, and reduced the amount in the sauce to 1 tsp., per personal preference. The only other thin I think I'd do differently next time is add a bit of sugar to the sauce to reduce the acidity. I made the dough earlier in the day in my bread machine, and par baked my crusts. When it was getting close to dinner, I just had to assemble them, easy peasy! I got 2-12 inch pizzas out of this. The dough crisped up nicely, which we really enjoyed. This is a definite keeper~YUM! Thanks for sharing. :)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 397 cal
  • 20%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 63.4 g
  • 20%
  • Protein
  • 17.4 g
  • 35%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 1291 mg
  • 52%

Based on a 2,000 calorie diet

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