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Veggie Pizza Recipe

Name: Dua Pies Veggie Pizza Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp instant dry yeast; 1 tsp granulated sugar; 1 tsp fine salt; 1 cups warm water (about 105-115°F / 40-46°C); 2 tbs extra-virgin olive oil; 1 cups canned crushed tomatoes; 1 tbs tomato paste; 1 tbs extra-virgin olive oil; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 0.25 tsp black pepper; 0.25 tsp sugar (optional, to balance acidity); 2 cups mozzarella cheese, shredded; 0.25 cups parmesan cheese, grated; 0.5 cups red bell pepper, thinly sliced; 0.5 cups yellow bell pepper, thinly sliced; 0.5 cups red onion, thinly sliced; 1 cups baby spinach, loosely packed; 1 cups cremini mushrooms, thinly sliced; 0.25 cups kalamata olives, pitted and halved; 0.5 cups cherry tomatoes, halved; 0.5 tsp red pepper flakes (optional); 8 to taste fresh basil leaves (for finishing); 1 tbs olive oil (for drizzling); 0.25 tsp coarse sea salt (for finishing)

Inspired by Dua Pie

Time1h 35m

Serves4

Make Veggie Pizza Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 cups 00 bread flour

2 tsp instant dry yeast

1 tsp granulated sugar

1 tsp fine salt

1 cups warm water (about 105-115°F / 40-46°C)

2 tbs extra-virgin olive oil

Sauce

1 cups canned crushed tomatoes

1 tbs tomato paste

1 tbs extra-virgin olive oil

1 tsp Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp sugar (optional, to balance acidity)

Toppings

2 cups Mozzarella cheese, shredded

1/4 cups Parmesan cheese, grated

1/2 cups red bell pepper, thinly sliced

1/2 cups yellow bell pepper, thinly sliced

1/2 cups Red onion, thinly sliced

1 cups baby spinach, loosely packed

1 cups cremini mushrooms, thinly sliced

1/4 cups Kalamata olives, pitted and halved

1/2 cups Cherry tomatoes, halved

1/2 tsp red pepper flakes (optional)

8 to taste fresh basil leaves (for finishing)

1 tbs olive oil (for drizzling)

1/4 tsp coarse sea salt (for finishing)

Method

Dough

Activate yeast and combine

In a small bowl, stir warm water, sugar, and yeast. Let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until ingredients come together, then increase to medium and knead 6–8 minutes by mixer (or 8–10 minutes by hand) until dough is smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with a clean towel or plastic wrap and let rise in a warm, draft-free spot until doubled, about 1 to 1¼ hours.

Shape dough

Punch down the risen dough, transfer to a lightly floured surface, and divide if making two pizzas (this recipe makes one large or two medium; see Servings). Shape into desired round/rectangle and let rest 10 minutes before stretching to avoid springback.

Sauce

Make the sauce while the dough is rising or during the dough rest. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant—do not brown.

Add crushed tomatoes and tomato paste, stirring to combine. Stir in dried oregano, dried basil, salt, black pepper, and optional sugar. Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Toppings

Preheat the oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and allow it to heat for at least 30 minutes. If using a baking sheet, lightly oil it and preheat oven to 475–500°F.

Prepare vegetables: slice peppers, onion, mushrooms, halve cherry tomatoes, pit and halve olives. Pat mushrooms lightly with paper towel if very wet. If you prefer softer vegetables, toss sliced mushrooms and peppers with 1 teaspoon olive oil and roast on a sheet for 8–10 minutes before topping.

Stretch or roll the dough to a 12–14 inch round (or two 9–10 inch rounds) on a lightly floured surface. Transfer to a pizza peel dusted with semolina or cornmeal (or to the prepared baking sheet).

Assemble the pizza: Brush the crust edge lightly with a little olive oil. Spread an even layer of the prepared tomato sauce over the dough, leaving a 1/2–3/4 inch border for the crust. Sprinkle 1¾–2 cups shredded mozzarella evenly over the sauce, reserving a small handful for finishing. Scatter sliced bell peppers, onion, mushrooms, cherry tomato halves, spinach, and olives evenly across the cheese. Sprinkle grated parmesan over the top and add red pepper flakes if using.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (time varies by oven and thickness) until the crust is golden and cheese is bubbly and slightly brown in spots. If making two smaller pizzas, check after 7–10 minutes.

Finish and serve: Remove pizza from oven. Immediately scatter fresh basil leaves over the top, drizzle with 1 tablespoon olive oil, and sprinkle coarse sea salt to taste. Let rest 2–3 minutes, slice, and serve.