There is something deeply satisfying about making a Homemade Vegetarian Pizza from scratch. The smell alone takes me straight back to busy kitchens and warm family evenings. I have cooked hundreds of pizzas over the years, yet I still smile every time I slide one into the oven.
This version is simple, colourful and full of flavour. It proves that you do not need meat to create a pizza that feels generous and comforting. In fact, the combination of red onion, green bell peppers, red bell peppers, sliced black olives and fresh tomatoes gives more than enough character.
I always start with a good tomato sauce base. Keep it rich but not too thick. You want it to soak slightly into the dough without making it soggy. Spread it evenly, leaving a small border around the edge. That bare rim will puff up beautifully in the oven.
Next comes the fun part. Scatter thin slices of red onion across the surface. They soften as they cook and turn sweet around the edges. Then add strips of green and red bell peppers. The green peppers bring a gentle bitterness, while the red peppers add natural sweetness. Together they create balance.
Sliced black olives go on next. They offer a salty depth that lifts the whole pizza. However do not overload it. A light, even scattering works best. Finally, add fresh tomato slices. They roast gently in the heat and intensify in flavour.
Cheese ties everything together. I like a generous layer of grated mozzarella because it melts smoothly and stretches when sliced. You can add a little mature Cheddar for extra bite if you wish. The key is full coverage without burying the vegetables.
When the pizza bakes, magic happens. The dough rises and turns golden. The cheese bubbles and blisters. The onions soften. The peppers relax but keep a slight bite. Those edges crisp up just enough to give texture in every mouthful.
Homemade Vegetarian Pizza works for so many occasions. Serve it sliced for a relaxed Friday night supper. Pair it with a green salad for a lighter meal. Cut it into squares for a party spread. It even tastes good cold the next day.
If you want to change things slightly, there are plenty of options. Try adding mushrooms for earthiness. A handful of spinach works well too. Sweetcorn adds a pop of colour. You could scatter chilli flakes for heat or drizzle a little olive oil before baking for extra richness.
The beauty of this pizza lies in its simplicity. Fresh vegetables, good cheese and a well-made base are all you need. Keep the toppings balanced and let each ingredient shine.
Also I find making pizza at home feels welcoming, bringing people into the kitchen and encourages sharing. Most of all, it reminds us that simple food, prepared with care, often tastes the very best.
Homemade Vegetarian Pizza
Equipment
- Baking Tray or pizza stone
Ingredients
Dough Ingredients:
- 500 g strong white bread flour
- 7 g fast action dried yeast sachet
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 300 ml warm water
Tomato Sauce Ingredients:
- 400 g chopped tomatoes
- 1 tbsp tomato purée
- 1 clove garlic finely chopped
- 1 tsp dried oregano
- salt to taste
- black pepper to taste
Topping Ingredients:
- 1 small red onion thinly sliced
- 1 medium green bell pepper sliced
- 1 medium red bell pepper sliced
- 80 g black olives sliced
- 2 medium tomatoes thinly sliced
- 250 g mozzarella grated
- 50 g mature Cheddar grated
Instructions
Make the Dough:
- Place the flour into a large mixing bowl. Add the yeast, sugar and salt.500 g strong white bread flour, 7 g fast action dried yeast, 1 tsp sugar, 1 tsp salt
- On the other side of the bowl. Pour in the olive oil and warm water.2 tbsp olive oil, 300 ml warm water
- Mix until a soft dough forms. Turn it onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. The dough should feel soft but not sticky.
- Place it in a lightly oiled bowl. Cover with a clean tea towel. Leave it in a warm place for about one hour, or until doubled in size.
Prepare the Tomato Sauce:
- Heat a small saucepan over medium heat. Add a drizzle of olive oil. Stir in the garlic and cook for 30 seconds. Do not let it brown.1 clove garlic
- Add the chopped tomatoes and tomato purée. Sprinkle in the oregano. Season with salt and black pepper.400 g chopped tomatoes, 1 tbsp tomato purée, 1 tsp dried oregano, salt, black pepper
- Simmer gently for 10–15 minutes until slightly thickened. Allow the sauce to cool before spreading.
Shape the Pizza:
- Preheat your oven to 220°C (200°C fan) or Gas Mark 7. Place a baking tray or pizza stone inside to heat.
- Knock back the risen dough. Divide it into two equal portions for two medium pizzas, or leave whole for one large pizza.
- Roll the dough on a floured surface to your desired thickness. Aim for about ½ cm thick for a classic base.
Add the Toppings:
- Transfer the dough to baking paper. Spread a thin, even layer of tomato sauce over the base. Leave a small border around the edge.
- Sprinkle over the mozzarella. Add the Cheddar if using.250 g mozzarella, 50 g mature Cheddar
- Scatter the red onion evenly across the surface. Add the green and red bell peppers. Distribute the sliced black olives. Lay the fresh tomato slices on top.1 small red onion, 1 medium green bell pepper, 1 medium red bell pepper, 80 g black olives, 2 medium tomatoes
Bake:
- Slide the pizza onto the hot tray or stone. Bake for 12–15 minutes. The crust should turn golden and the cheese should bubble and lightly brown.
- Remove from the oven and rest for a few minutes before slicing.