Homemade Vegetarian Pizza

This Homemade Vegetarian Pizza is colourful, fresh and full of flavour. Sweet peppers, red onion, black olives and tomatoes sit on a rich tomato base with bubbling melted cheese. It is simple to prepare and perfect for a relaxed family meal.

Prep Time 20

Cook Time 15

Proving 1

Total Time 1 35

Servings People

Ingredients

Dough Ingredients:

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.

Equipment

Notes

Serve hot and enjoy while the cheese is still beautifully melted.

Nutrition