Pizza Vegetariana Recipe

Prepare and roast vegetables

Preheat oven to 425°F (220°C). Halve and core the yellow and red bell peppers, remove seeds, and cut into 1/2-inch strips. Slice the eggplant into 1/4-inch rounds, then quarter the rounds if large. Slice the zucchini into 1/4-inch rounds. Place all vegetables on a rimmed baking sheet, add minced garlic, drizzle 2 tbs olive oil, sprinkle 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat in a single layer.

Roast the vegetables in the preheated oven for 18–22 minutes, turning once halfway through, until edges are charred and vegetables are tender. Remove from oven and let cool slightly. If you prefer a smokier pepper, you can broil the pepper halves skin-side up for 6–8 minutes before slicing, then roast eggplant and zucchini as directed.

Prepare dough and oven

About 20 minutes before baking, move dough to room temperature if chilled. Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes (or 475°F/245°C if your oven doesn't reach 500°F). Lightly dust a pizza peel or work surface with 1/4 cup flour.

Stretch or roll the dough to a 12-inch round on the floured surface, leaving a slightly thicker rim for the crust. Transfer the stretched dough to the pizza peel or a piece of parchment for easier transfer. Brush the outer 1/2-inch rim lightly with 1 tbs olive oil to encourage browning.

Assemble pizza

Spread 1/2 cup tomato sauce evenly over the dough, leaving the oiled rim exposed. Sprinkle 1/2 tsp dried oregano and 1/4 tsp red pepper flakes over the sauce. Distribute the roasted eggplant, zucchini, and bell pepper strips evenly over the sauce, leaving some open space so the cheese can melt and the crust can crisp. Top with slices/torn pieces of 6 oz fresh mozzarella, spacing pieces for even melting.

Slide the pizza (on the peel or parchment) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or at 475°F (245°C) for 10–14 minutes, until the crust is golden and the cheese is bubbling and slightly browned in spots. Keep an eye to avoid burning; rotate once halfway if your oven bakes unevenly.

Finish and serve

Remove pizza from oven and transfer to a cutting board. Immediately scatter 1 cup microgreens over the hot pizza so they wilt slightly but remain bright. Sprinkle 1 tbs grated Parmesan if using, and drizzle 1 tsp balsamic glaze if desired. Let rest 2 minutes, then slice and serve.