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Traditional Veggie Pizza Recipe

Name: Pacifica Pizzas Traditional Veggie Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp active dry yeast; 1 cups warm water (about 105–115°F / 40–46°C); 2 tbs olive oil; 1 tsp salt; 1 tsp sugar; 1 cups tomato sauce (passata or plain canned); 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 1 tsp black pepper; 1 tbs olive oil; 2 cups shredded mozzarella; 1 tbs grated Parmesan (optional); 1 cups fresh mushrooms, sliced; 0.5 cups red onion, thinly sliced; 0.75 cups green bell pepper, thinly sliced; 0.5 cups black olives, sliced; 0.25 cups green onions (scallions), thinly sliced (white + green parts); 1 cups fresh tomatoes, thinly sliced or diced; 0.5 tsp red pepper flakes; 6 to taste fresh basil leaves (optional); 1 tbs olive oil (for brushing); 0.25 tsp coarse sea salt (optional)

Inspired by Pacifica Pizza

Time2h

Serves3

Fresh mushrooms, red onions, green bell peppers, black olives, green onions & fresh tomatoes.

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Ingredients

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Pizza Dough

3 cups 00 bread flour

2 tsp Active dry yeast

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

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp sugar

Sauce

1 cups tomato sauce (passata or plain canned)

1 tsp Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil

Cheese

2 cups shredded mozzarella

1 tbs grated Parmesan (optional)

Vegetable Toppings

1 cups fresh mushrooms, sliced

1/2 cups Red onion, thinly sliced

3/4 cups green bell pepper, thinly sliced

1/2 cups Black olives, sliced

1/4 cups green onions (scallions), thinly sliced (white + green parts)

1 cups fresh tomatoes, thinly sliced or diced

1/2 tsp Red pepper flakes

6 to taste fresh basil leaves (optional)

Finish

1 tbs olive oil (for brushing)

1/4 tsp coarse sea salt (optional)

Method

Pizza Dough

Activate yeast

In a small bowl, combine warm water (1 cup), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl, whisk together flour (3 cups) and salt (1 tsp). Make a well, add foamy yeast mixture and olive oil (2 tbs). Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–7 minutes). If dough is sticky, add flour 1 tbsp at a time, but avoid making dough dry.

First rise

Lightly oil a clean bowl, place dough inside, cover with a damp cloth or plastic wrap, and let rise in a warm spot until doubled, about 60–75 minutes.

Shape

After rising, punch dough down and turn onto a floured surface. For one 12–14-inch pizza, shape into a disc and roll or stretch to about 12–14-inch diameter and roughly 1/4-inch thickness. If making two smaller pizzas, divide dough in half and shape each.

Sauce

While the dough rises, make the sauce. In a small bowl combine tomato sauce (1 cup), minced garlic (1 tsp), dried oregano (1 tsp), dried basil (1 tsp), salt (1 tsp), black pepper (1 tsp) and olive oil (1 tbs). Taste and adjust seasoning. Set aside.

Prepare Vegetables

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. Prepare a baking sheet or pizza peel dusted with cornmeal or flour.

Slice mushrooms (1 cup), thinly slice red onion (1/2 cup), thinly slice green bell pepper (3/4 cup), slice black olives (1/2 cup), thinly slice green onions (1/4 cup), and thinly slice or dice fresh tomatoes (1 cup). If mushrooms are wet, pat dry. Toss mushrooms and bell peppers lightly with 1/2 tsp salt and 1/2 tbs olive oil and briefly sauté in a hot skillet 2–3 minutes to remove excess moisture (optional). This helps avoid a soggy pizza but is optional if vegetables are very fresh.

Assemble Pizza

Brush the shaped dough edge lightly with olive oil (1 tbs) to promote browning of the crust.

Spread an even layer of prepared tomato sauce over the dough, leaving a 1/2–1-inch border for the crust. Use about 3/4 cup sauce for a 12–14-inch pizza (reserve leftover sauce for another pizza).

Sprinkle shredded mozzarella (2 cups) evenly over the sauce, leaving some exposed sauce if you prefer more pronounced tomato flavor.

Distribute sliced mushrooms, red onion, green bell pepper, black olives, and fresh tomatoes evenly over the cheese. Sprinkle sliced green onions and red pepper flakes (1/2 tsp) on top for flavor. If using sautéed mushrooms/peppers, distribute those instead of raw.

Finish with a light sprinkle of grated Parmesan (1 tbs) if using and tuck a few basil leaves on top or add after baking for freshness.

Bake & Finish

Slide pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 10–12 minutes until crust is golden and cheese is bubbly and slightly browned. Bake time may vary with oven; check at 8 minutes and adjust as needed.

Remove pizza from oven. Let rest 2–3 minutes, brush crust with a little olive oil (optional) and sprinkle coarse sea salt (1/4 tsp) if desired. Tear or slice remaining fresh basil leaves and scatter on top for aroma and color.

Slice and serve hot. Enjoy your Traditional Veggie Pizza.