Welcome back to another Pizza Friday! Where I share a new pizza recipe that is so good, you’ll never want to order pizza again!!
Eating the same pizza flavor combo can get boring, but I know from first hand that it can be difficult to branch out and try new pizza recipes that taste delicious!
This Friday, we are making the best veggie pizza! This was the first pizza I ever made, and it became an instant hit and go-to. Friends and family always request this pizza because it’s super flavorful and loaded with tons of veggies. If you are looking for a simple and delicious pizza to add to your family’s pizza night, then this pizza should be on the menu!
The sauce is super simple too, and I guarantee you have everything you need in your pantry:
Salt and Pepper
Red Chili Flakes
For the veggies, I would pick your favorites. Our favorites include:
Topped with spinach and basil right before serving.
Roasting veggies are my favorite. They develop tons of flavor, and the edges get crunchy. So, it only made sense that this pizza would be an instant hit.
Wine Pairings Ideas:
We selected an Unoaked Chardonnay to pair with this veggie pizza.The gentle notes of citrus and herbs complement the flavors of the roasted veggies perfectly.
The wine we selected is from Hundley Cellars, located within the Grand River Valley Wine Region in Ohio.Any Unoaked Chardonnay that you have will also pair nicely with this pizza.
3Campari tomatoeswe get our tomatoes from Costco, cut into thin slices
1Baby Broccoli headcut into florets
3-4small sweet pepperscut into slices
½cupfresh mozzarella cheesecut into cubes (4 ounces)
4–6 pieces of fresh basilchopped
Place a pizza stone in the oven and preheat the oven to 550 degrees F or as high as it can get. You want your oven as hot as possible.
Prepare pizza dough. If your dough was in the fridge, bring the dough to room temperature about 30 minutes before rolling it out. If your dough is ready, flour the surface and flour a rolling pin to roll the dough from the center to the edges until the circle is about half an inch thick. Once fully rolled out, place parchment paper on your pizza peel, gently pick up the dough, and lay it on top.
In a small bowl, mix the minced garlic, olive oil, salt and pepper, and red chili flakes.
Assemble the pizza by adding the sliced tomatoes, baby broccoli, sweet peppers, and sprinkle the mozzarella cheese evenly on top.
Gently slide pizza onto the pizza stone and bake for about 10-12 minutes or until cheese is melted and crust is golden brown. If needed, turn on the broiler on high to make the cheese extra brown on top. Be careful not to burn the pizza, as this process goes quickly.
Remove pizza from the oven and add fresh chopped basil on top.
Cut into slices and serve immediately.
Optional veggies to add: spinach (add after baking) or yellow squash cut into thin pieces (add before baking)
Store leftovers in the fridge for up to 2 days. Reheat pizza on a skillet over medium-high heat with olive oil. Cover for about 2 minutes, and you have delicious pizza leftovers! The pizza crust becomes crunchy!