vegetarian pizza

Here's a recipe for simple Neapolitan style pizza you can make at home, inspired by the best pizza in Naples Italy! Includes a step-by-step video.

Neapolitan Pizza Recipe

Best Homemade Pizza Dough

Easy Pizza Sauce

mozzarella cheese (or about 3/4 cup shredded mozzarella)

Kosher salt

basil leaves

Semolina flour or cornmeal, for dusting the pizza peel

Prepare the dough using the Best Pizza Dough recipe (follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here&#8217;s the pizza oven we have!).

Slice the mozzarella into 1/4 inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.

When the oven is ready, stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese.  Taste a bite of the mozzarella cheese; if it does not taste salty, add a few pinches of kosher salt to the pizza.

If you&#8217;re baking in a pizza oven, add the basil leaves. For baking in a standard oven, add the basil leaves after you bake (the leaves turn black in a standard oven).

Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Slice into pieces and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569356975/npfoecksqdvwgynbgo7d.mp4

Looking for a Neapolitan pizza recipe? Inspired by the best pizza in Naples Italy, here’s a recipe for simple Neapolitan style pizza you can make at home.

Neapolitan Style Pizza Recipe

A classic Caprese Pizza topped with tomatoes, mozzarella, and fresh basil. Use homemade garlic-herb &quot;beer bread&quot; crust or any other type of pizza dough you like.

Caprese Pizza with Garlic Herb Crust

all-purpose flour

dry oregano

instant yeast

garlic powder

salt

onion powder

beer

grapeseed oil

tomato sauce

tomatoes ((see note))

mozzarella cheese, (sliced)

basil, (torn)

red pepper (for serving, optional)

Stir flour, oregano, yeast, garlic powder, salt, and onion powder in a large bowl.

Pour in beer and grapeseed oil and mix until uniform dough forms. (It&#039;s better for the dough to be slightly sticky than dry.)

Cover the dough and let it rest on the countertop 2 hours, or until doubled in size.

Once doubled in size, transfer the dough to a floured surface and divide into two equal pieces. Use the dough immediately, or wrap and refrigerate for up to 3 days or freeze for up to 3 months.

Prepare Garlic Herb Pizza Dough

Preheat the oven to 450 degrees Fahrenheit with the pizza stone inside, if using.

Roll out one portion of pizza dough on a floured work surface to a 12-inch diameter.

Once the oven is preheated, remove the pizza stone and lay the pizza dough on top. (If you don&#039;t have a pizza stone, use a baking sheet instead.)

Spread tomato sauce evenly on the dough, leaving a half-inch of space around the edges for the crust. Arrange tomatoes and mozzarella slices on top of the tomato sauce and transfer the pizza to the oven. Bake 15 minutes, or until the cheese is melted and golden brown.

Remove the pizza from the oven and spread fresh basil on top. Cut into pieces and serve with crushed red pepper if desired.

Make Caprese Pizza

This white egg pizza with pecorino and scallions is one of the most delicious vegetarian pizza recipes you'll find! Homemade artisan pizza at its finest.

Egg Pizza with Scallions

ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)

scallions (green onions)

mozzarella cheese

Pecorino Romano cheese

eggs

Olive oil

Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).

Prepare the toppings

Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat 1/2 tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Quickly assemble the pizza

Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.

Bake the pizza

Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.

A drizzle of balsamic vinegar finishes off this carrot and caramelized onion pizza.

Carrot Pizza

Pizza Dough

Onions (sliced)

Olive Oil

Red Pizza Sauce

Dry Mozzarella (shredded)

Swiss Cheese (2 deli slices) (torn)

Carrot (medium) (sliced)

Balsamic Vinegar (drizzle)

Place your pizza stone or steel in your oven on a rack approximately 8 inches from the top broiler. Preheat your oven at the highest temperature (usually around 500 degree Fahrenheit) for 1 hour.

Meanwhile in a heavy pan, over med-high heat the olive oil. Add onions and stirring occasionally, depending on your stove heat and the pan thickness you may want to turn the heat down. After 10 minutes sprinkle the onions with salt and stir. Continue cooking for 40 to 50 minutes as the onions brown but keep an eye to prevent burning the onions.

Take your ball of dough and dust with flour. Dust your hands and the work area generously with flour. Press the dough down and gently stretch until it measures about 8 inches. Now carefully continue to stretch the dough until it measures about 12 inches. Move the dough carefully on to the floured peel.

Evenly distribute the pizza sauce over the dough surface.

Cover with mozzarella and Swiss cheese.

Distribute the caramelized onions and carrots around the pizza.

Carefully transfer the pizza from the peel to the baking stone. Bake for 12 minutes. Oven times will vary based on how high your oven can go and what type of stone or steel you are using, so keep an eye on your pizza.

Transfer the pizza to a cutting surface. Drizzle balsamic vinegar over the pizza surface. Slice and serve.

Serve this simple cauliflower cheese pizza alongside plenty of salad for a wholesome meal. It's a brilliant vegetarian supper the whole family will love

Roast cauliflower cheese pizza

tbsp oil

garlic

cauliflower

tbsp mascarpone

vegetarian hard cheese

Heat oven to 200C/180C fan/gas 6. Mix the oil and garlic, then toss the cauliflower in it. Tip onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a> and roast for 30-45 mins until the edges have browned a little and the cauliflower is tender.

Spread half the mascarpone on the pizza base (or bases) and season well. Scatter over the cauliflower and dot over the remaining mascarpone, then sprinkle with the cheese. Bake for 20 mins, then cool for 5 mins before serving.

This vegetarian pizza is super-quick to make because the base is yeast free. Packed with spinach, walnuts, mushrooms and blue cheese, it's super-tasty too

Spinach & blue cheese pizza

tsp rapeseed oil

mushrooms

spinach, thoroughly dried after washing

red onion

vegetarian blue cheese

walnut halves

wholewheat spelt flour

½ tsp baking powder

tbsp bio yogurt

Heat oven to 200C/180C fan/gas 6 and place a baking sheet inside to get hot. Heat the oil in a large non-stick frying pan and cook the mushrooms and garlic, stirring frequently, until softened. Add the spinach, a handful at a time, and cook until just wilted but not soggy. Add the onion and stir it through, then turn off the heat.

For the base, tip the flour and baking powder into a bowl, and stir in the yogurt mixture with the blade of a cutlery knife to make a ball of soft dough. Dust a sheet of baking parchment with flour, put the dough on top and press with floured hands to make a flat 20cm round. Top with the spinach mixture, scatter over the cheese and walnuts, then bake on the hot baking sheet for 12 mins or until the dough is cooked through and golden.

This broccoli rabe pizza is made with store-bought or homemade dough, olives, and rapini. Add sausage if you like.

Broccoli Rabe and Olive Pizza

store-bought

olive oil

garlic, minced

red pepper flakes

broccoli rabe

Flour,

Cornmeal,

mozzarella

Niçoise olives

You&#8217;re going to want to make certain your oven is clean before you crank it that hot or else that apple pie loveliness that oozed onto your oven floor is going to fill your house with smoke.

Preheat

Position an oven rack in the lowest position and slide a baking stone onto the rack. Preheat the oven to 550°F (290°C) or whatever its highest temperature and let it heat for at least 45 minutes.

Rest

Punch the dough down and gently turn it out onto your work surface. Shape the dough into a ball, cover with a clean kitchen towel, and let rest for 30 minutes.

In a small bowl, combine the oil, garlic, red pepper flakes, and salt and let it meld for 30 minutes to let the flavors harmonize.

Blanch

Bring a large pot 3/4 full of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, 2 to 3 minutes. Drain under cold running water. Gently squeeze as much water as you possibly can from the broccoli rabe and then roughly chop it into bite-size pieces.

Roll

Lightly flour a work surface. Roll out or toss the dough into a round 13 to 14 inches (33 to 35 centimeters) in diameter. Generously dust a pizza peel or rimless baking sheet with cornmeal and place the dough round on it.

Spread

Working quickly, spread the cheese evenly over the dough, leaving a 3/4-inch (2-centimeter) border uncovered. Top evenly with the broccoli rabe and the olives. Brush the plain border with some of the seasoned oil and then drizzle with more oil. Immediately slide the pizza from the peel onto the baking stone.

Bake

Bake until the crust is crisp and browned, 8 to 10 minutes.

Serve

Remove from the oven, brush the edge of the crust with any remaining oil, and slice. Serve immediately. Originally published February 24, 2016.

A light, vegetarian pizza -- perfect for an afternoon feast!

The Fun Guy Pizza

Ricotta Cheese

Mozzerella Cheese

Crimini Mushrooms

White Mushrooms

Portabello Mushrooms

Leeks

Using your favorite pizza dough, spread ricotta evenly. 
Cover with mozzarella.

Distribute sliced mushrooms and leeks. Sprinkle garlic-infused olive oil evenly over the top and bake!

*Bake time will depend on the oven temperature (typically 650 degF - 800 degF,) thickness of our dough, and amount of toppings applied. Cooking time ranges from 2 - 5 minutes.

Mix up pizza night with artichokes, olives, rocket, bocconcini and pine nuts. Delish!

Sundried tomato pesto & artichoke pizza

(80 grams) drained sundried tomatoes

pine nuts

gluten-free pizza bases (we used organic tannour bread) (see note)

fresh buffalo mozzarella

jar marinated artichokes, drained, halved

kalamata olives

Looking to amp up your pizza night? This spicy pizza diavola is a fan favorite, starring Kalamata olives, spicy peppers, and gooey mozzarella cheese.

Spicy Pizza Diavola

Homemade Easy Pizza Sauce

mozzarella cheese (or mozzarella

Kosher salt (optional)

Kalamata olives

Fresno chili pepper

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Slice the olives in half. Thinly slice the chili pepper (keep the seeds).

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Use the back of a spoon to spread a thin layer of pizza sauce across the dough. Top with mozzarella cheese, saving out a small bite for tasting. Taste a bite of the mozzarella cheese; if it does not taste salty, add a pinch or two of kosher salt to the pizza. (The pizza has olives, which also adds saltiness.) Top the cheese with the sliced olives and chili peppers.

Transfer the pizza to the pizza stone using the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). 

Remove from the oven and allow to cool for minutes, then top with torn basil leaves. Slice into pieces and serve immediately.

Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).

Ultimate Veggie Pizza

easy whole wheat pizza dough or 1 pound store-bought pizza dough

pizza sauce

baby spinach

red onion,

cherry tomatoes

Kalamata olives, halved lengthwise

almonds (optional)

Optional garnishes: Fresh basil (small leaves Parmesan cheese

Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.

Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).

Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).

Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it).

Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

Appears nice. Thanks. A small tip; I always use a plaster plate to bake my pizza's in the oven. This result in a crusty base, like it should be. I warm the oven, on max. with the plate in it, so it heats up as well. Like a stone oven. The pizza's are ready within 5-10 minutes.

There was a pizza place in 70s on Devon in Chicago run by an American lady married to a REAL Indian. The vegetable pizza she served also had water chestnuts &amp; egg plants as toppings. It was absolutely out of this world. I used to live in Forest Park and it was not very convenient to visit frequently. I however never missed a chance.

I will be making this tonight!
 My daughter loves bacon and pineapple but I prefer vegetarian pizza too!
Thankyou for all your delicious recipes. I LOVE Your cookbook, so much so that I sent one to my daughter!
They say initially that we eat with our eyes

Very good, I like that you suggest a high baking temperature.  I’ve cooked pizzas at 575 - the hotter the better. 

I also like a blend of cheeses, adding some Swiss and Provolone.  

Good stuff, thanks!

My husband makes homemade pizza every Friday, using combinations of whole grains and some white flour. Today I convinced him to try your recipe for dough  and suggested toppings. It was incredibly delicious!  Crust was perfect!  The best part was that we didn’t have to wait for dough to rise in the bread maker.  He didn’t preheat the pizza stones, cause we weren’t sure how we could transfer the pizzas onto them in the hot oven. With all the moist toppings, he also put the pizza on the bottom rack for a few minutes at the ens, to crisp the center crust. Thanks for this super recipe. 

Make the pizza on parchment paper placed on top of the peel, if you don’t have a peel use an upside down cookie sheet!

Loved this pizza! I’ve never added almonds before and they were a revelation. I served this to non-vegetarians who are nervous about trying “vegetarian food” and they loved it - no one even noticed there wasn’t any meat.

This was an awesome pizza! Loved the addition of the almonds. It reheated great for leftovers as well. :)

Made this tonight! Your crust is a little chewy and crispy which is perfect! Love that it has whole wheat flour. Your pizza sauce is out of this world so good! Love how easy it is to put together! Love all the veggie toppings and adding the spinach first is genius!

This was delicious and a great way to use up extra veggies!  I made it pretty close to as written, but I used store bought dough, my moms homemade marinara sauce, and I used kale vs spinach because that’s what I had on hand.  Definitely will make again when I happen to have a similar combination of ingredients I need to use up.  Thanks for another great recipe.

Our new favorite! We used a premade cauliflower crust from the store to make it Gluten Free. The spinach layer under the cheese is a great idea! Added dried parmesan.

This was delicious....thanks for a yummy recipe :-)

REALLY ENJOYED THIS PIZZA KATE.  USED PRE-MADE ROLLED PIZZA DOUGH.  THANKS FOR THE GREAT PIZZA SAUCE RECIPE....DELICIOUS.  I INCLUDED ALL YOUR VEGIES, NO ALMONDS, AND TOPPED WITH PEC ROMANO AND PEPPER FLAKES.  THIS IS A KEEPER IN MY PIZZA FILE SINCE I'M ALWAYS LOOKING FOR NON-MEAT PIZZA IDEAS.  THANK YOU.  OH - SINCE I USED A CLASSIC PIZZA CRUST WHICH WAS A BIT THICK, IT NEEDED ADDITIONAL BAKING.

Kate, your ability to combine flavor, color and texture is an incredible talent. Thank you for sharing it with us. This pizza is amazing.

I had tried to make vegetarian pizza, with similar toppings, but not to hugely successful avail. 

Your post guided me through the various layers needed to showcase the toppings. Sauce, spinach, cheese, then the toppings, including the sliced almonds. YUM!!

I did use a non-gluten pizza crust shell though which crisped up beautifully under convection. We were floored by the scrumptious results, truly.

Thank you Cookie + Kate!

I had never had pizza with almonds on it. I really liked that addition. I also like the tip for adding the spinach between the sauce and cheese. The topping combinations were ok, but not my fav - personal preference.
The whole wheat pizza crust not worth it. I have tried many recipes from this blog and Love Real Food cookbook and I think the pizza crust is the only thing I have made so far that I would not make again. It just wasn’t the right flavor and texture for pizza crust in my opinion.

Made this tonight.  Nothing but literally yums! Was too lazy to make the crust, and used that good organic molinaro`s crust and pizza sauce you get at Costco. And used violife mozzarella to keep it vegan. Lucky me, had all the other ingredients otherwise. Usually on pizza night, there is a couple slices left. Not tonight. Thank you for a great pizza!  It's the best!

I feel like this pizza single-handedly saved my life. It is THAT good. The first time I made it I didn't have any mozzarella on hand, so I used ricotta instead.  Lord Almighty, the creamy ricotta played beautifully with all the veggies and and textures - so much so that I can't even bring myself to make it with the mozzarella.  Also, almonds?  On pizza?  Who knew I needed this?  I have literally been transformed.  10/10 would recommend to all my friends.  Thanks for this gem!

Loved your recipe! Thanks for sharing! Keep up the good work!

My new go to pizza recipe!! Can't get enough of it, so much better than any normal pizza dough! Thank you so much for your wonderful website and all the veggie ideas!

https://content.jwplatform.com/videos/BQ7cpvnw.mp4

Watch how to make the best veggie pizza in this short recipe video! This homemade vegetarian pizza is loaded with cheese and delicious toppings.

Veggie Pizza Recipe

Supreme Veggie Pizza with Mozzarella and Feta is a great addition to Friday Night Pizza Night.

Top 21 vegetarian pizza recipes from across the web

The most viewed vegetarian pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Neapolitan Pizza Recipe

Caprese Pizza with Garlic Herb Crus...

Egg Pizza with Scallions

Carrot Pizza

Roast cauliflower cheese pizza

Spinach & blue cheese pizza

Broccoli Rabe and Olive Pizza

The Fun Guy Pizza

Sundried tomato pesto & artichoke p...

Spicy Pizza Diavola

Ultimate Veggie Pizza

Supreme Veggie Pizza with Mozzarell...

White Pizza

Spicy Pizza Diavola

Pesto Pizza Recipe

Spinach and Feta Flatbread Pizza

Green Pizza with Pesto, Feta, Artic...

Portobello Pizza with Roasted Garli...

Pesto Pizza

Vegetarian Pizza

ROAST PUMPKIN AND CARAMELISED ONION...

Top 21 vegetarian pizza recipes from across the web

The most viewed vegetarian pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Neapolitan Pizza Recipe

Caprese Pizza with Garlic Herb Crus...

Egg Pizza with Scallions

Carrot Pizza

Roast cauliflower cheese pizza

Spinach & blue cheese pizza

Broccoli Rabe and Olive Pizza

The Fun Guy Pizza

Sundried tomato pesto & artichoke p...

Spicy Pizza Diavola

Ultimate Veggie Pizza

Supreme Veggie Pizza with Mozzarell...

White Pizza

Spicy Pizza Diavola

Pesto Pizza Recipe

Spinach and Feta Flatbread Pizza

Green Pizza with Pesto, Feta, Artic...

Portobello Pizza with Roasted Garli...

Pesto Pizza

Vegetarian Pizza

ROAST PUMPKIN AND CARAMELISED ONION...

The most viewed vegetarian pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine