The Chef

Restaurants

Meals

Drinks

Restaurants›Royal Barbecue Pizza›Vegetarian Pizza Recipe

Vegetarian Pizza Recipe

Name: Royal Barbecue Pizzas Vegetarian 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; 1 tsp instant dry yeast; 1 tsp granulated sugar; 1 tsp fine sea salt; 1 cups warm water; 1 tbs extra-virgin olive oil; 3 tbs tomato pizza sauce; 1 cups white mushrooms; 1 whole green bell pepper; 0.5 cups yellow or mild banana pepper (mild pepper); 1 cups red or plum tomatoes; 0.5 cups red onion; 0.5 cups canned black olives (sliced); 2 cups fresh or low-moisture shredded mozzarella cheese; 2 tbs grated Parmesan cheese (optional); 1 tsp dried oregano; 0.25 tsp crushed red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs olive oil for brushing

Inspired by Royal Barbecue Pizza

Time1h 35m

Serves4

Vegetarian. Mushrooms, green peppers, onions, tomatoes, mild peppers, black olives, and mozzarella cheese.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough & Base

3 cups 00 bread flour

1 tsp instant dry yeast

1 tsp granulated sugar

1 tsp fine sea salt

1 cups warm water

1 tbs extra-virgin olive oil

3 tbs tomato pizza sauce

Vegetable Toppings

1 cups white mushrooms

1 whole green bell pepper

1/2 cups yellow or mild banana pepper (mild pepper)

1 cups red or plum tomatoes

1/2 cups red onion

1/2 cups canned black olives (sliced)

Cheese & Finishing

2 cups fresh or low-moisture shredded mozzarella cheese

2 tbs grated Parmesan cheese (optional)

1 tsp Dried oregano

1/4 tsp Crushed red pepper flakes

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs olive oil for brushing

Method

Dough & Base

Make the dough

In a medium bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. In a large bowl whisk together flour and salt. Add the yeast mixture and 1 tablespoon olive oil to the flour. Mix until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 2 tablespoons additional flour. Form into a ball, lightly oil the bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place 45–60 minutes or until doubled.

Preheat oven

About 30 minutes before baking preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

Shape crust

After dough has risen, punch down to release air. On a lightly floured surface, roll or stretch the dough into a 12–14 inch round (or two smaller rounds) to about 1/4-inch thickness. Transfer to a lightly oiled pizza peel or baking sheet. Brush the outer 1/2-inch rim lightly with olive oil to encourage browning.

Add sauce

Spread 3 tablespoons tomato pizza sauce evenly over the dough, leaving the outer rim uncovered. Use the back of a spoon to create a thin, even layer.

Vegetable Toppings

Prepare vegetables

Clean and slice mushrooms thinly. Core, seed and cut the green bell pepper into thin strips or small dice. Slice the mild banana peppers thinly. Thinly slice tomatoes and red onion. Drain and slice canned black olives if not pre-sliced.

Assemble toppings

Evenly distribute the sliced mushrooms over the sauced crust. Scatter green pepper strips, mild banana pepper slices, tomato slices, and red onion rings on top of the mushrooms. Sprinkle the black olive slices across the pizza so each slice will have some. Season the assembled vegetables lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Cheese & Finishing

Add cheese and season

Generously sprinkle 2 cups shredded mozzarella cheese over the arranged vegetables so they are evenly covered. If using, sprinkle 2 tablespoons grated Parmesan over the top. Lightly sprinkle 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes over the cheese for flavor.

Bake the pizza

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, rotating once halfway through, until the crust is golden and cheese is bubbling and lightly browned.

Rest and finish

Remove pizza from oven and let rest 3–5 minutes. Brush the crust lightly with the remaining olive oil for shine and extra flavor. If desired, sprinkle a pinch more oregano or Parmesan before slicing.

Slice and serve

Cut into 8 slices (for a 12–14 inch pizza) and serve hot. Offer extra crushed red pepper flakes or grated Parmesan at the table.