Veggie Pizza
A colorful and cheesy **veggie pizza** made with fresh, wholesome toppings and crispy crust—perfect for weeknight dinners or weekend indulgence.
Equipment
- - Baking sheet or pizza stone
- - Rolling pin (optional)
- Pizza Cutter
Ingredients
- - 1 batch whole wheat pizza dough or 1 lb store-bought dough
- - 1 cup pizza sauce or marinara
- - 2 cups baby spinach optional
- - 2–3 cups shredded low-moisture part-skim mozzarella cheese
- - ½ cup artichoke hearts chopped
- - ½ cup bell pepper thinly sliced
- - ½ cup red onion thin wedges
- - ½ cup cherry tomatoes halved
- - ½ cup Kalamata olives halved
- - ½ cup sliced almonds optional
- **Optional Garnishes**
- - Fresh basil leaves
- - Red pepper flakes
- - Grated Parmesan cheese
Instructions
- Preheat oven to 500°F (260°C). Place pizza stone or steel in top third of oven if using.
- Prepare dough and shape into two 11-inch rounds or one large crust.
- Spread sauce evenly, leaving a 1-inch border.
- Layer spinach, then sprinkle mozzarella over each pizza.
- Add toppings: artichokes, bell pepper, onion, tomatoes, olives, and almonds.
- Bake each pizza for 10–12 minutes until crust is golden and cheese is bubbly.
- Remove from oven, garnish with basil, red pepper flakes, and Parmesan.
- Slice and serve hot!
Notes
- For vegan version: use plant-based mozzarella and skip Parmesan.
- Customize toppings based on what's in season or your preferences.
- Leftovers keep well refrigerated for 4 days or frozen for 2 months.
- Customize toppings based on what's in season or your preferences.
- Leftovers keep well refrigerated for 4 days or frozen for 2 months.