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Veggie Recipe

Name: Billy's Famous Pizzas VEGGIE Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit pizza dough (store-bought or homemade); 1 tbs olive oil; 1 tsp garlic (minced); 3 tbs tomato sauce (preferably pizza or passata); 1 tsp salt; 0.25 tsp black pepper; 2 cups mozzarella (shredded); 0.25 cups Parmesan (freshly grated); 0.5 unit red bell pepper (thinly sliced); 0.5 unit yellow bell pepper (thinly sliced); 0.5 unit red onion (thinly sliced); 1 cups mushrooms (sliced, cremini or button); 0.5 unit zucchini (thin half-moons); 0.75 cups cherry tomatoes (halved); 1 cups spinach (fresh, loosely packed); 0.25 cups kalamata olives (pitted, halved); 1 tsp dried oregano; 0.25 tsp red pepper flakes; 6 leaves fresh basil (chiffonade); 1 tbs balsamic glaze (optional)

Inspired by Billy's Famous Pizza

Time40m

Serves2

Make Veggie Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough & Base

1 unit pizza dough (store-bought or homemade)

1 tbs olive oil

1 tsp Garlic (minced)

3 tbs tomato sauce (preferably pizza or passata)

1 tsp Celtic sea salt

1/4 tsp black pepper

Cheeses

2 cups mozzarella (shredded)

1/4 cups Parmesan (freshly grated)

Vegetable Toppings

1/2 unit red bell pepper (thinly sliced)

1/2 unit yellow bell pepper (thinly sliced)

1/2 unit red onion (thinly sliced)

1 cups mushrooms (sliced, cremini or button)

1/2 unit zucchini (thin half-moons)

3/4 cups cherry tomatoes (halved)

1 cups spinach (fresh, loosely packed)

1/4 cups kalamata olives (pitted, halved)

Finishing & Optional

1 tsp Dried oregano

1/4 tsp Red pepper flakes

6 leaves fresh basil (chiffonade)

1 tbs balsamic glaze (optional)

Method

Dough & Base

preheat and prepare dough

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and stretch or roll the pizza dough into a 12-inch round (or desired size) about 1/4-inch thick. Transfer dough to a parchment-lined pizza peel or baking sheet.

brush with garlic oil

Whisk together the olive oil and minced garlic. Lightly brush the dough surface with the garlic oil, leaving a 1/2-inch rim for the crust. This adds flavor and helps prevent sogginess.

season and sauce

Spread the tomato sauce evenly over the dough using the back of a spoon, keeping the same 1/2-inch edge. Sprinkle the salt and black pepper over the sauce.

Cheeses

add cheeses

Evenly distribute the shredded mozzarella over the sauced dough. Sprinkle the grated Parmesan over the mozzarella to add savory depth and help browning.

Vegetable Toppings

arrange vegetables

Layer the sliced red and yellow bell peppers, red onion, mushrooms, zucchini, and halved cherry tomatoes across the pizza. Distribute the fresh spinach and kalamata olives evenly. Arrange toppings in a single layer so they cook evenly; slightly overlap if needed.

season vegetables

Sprinkle the dried oregano and red pepper flakes over the vegetables for herb and heat. If vegetables are very wet (e.g., juicy tomatoes or mushrooms), blot them briefly with paper towel before topping to reduce excess moisture.

Bake & Finish

bake the pizza

Slide the pizza (on parchment) onto the preheated pizza stone or place the baking sheet in the preheated oven. Bake for 10–14 minutes, until the crust is golden and crisp and the cheese is bubbly and lightly browned. Rotate halfway through baking for even color.

rest and garnish

Remove pizza from oven and let rest 2–3 minutes. Scatter the fresh basil chiffonade over the top and drizzle with balsamic glaze if using. Slice into 6–8 pieces.