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4.80 from 5 votes

Ultimate Veggie Pizza

Recipe from Two Peas and Their Pod

Fire up your oven and get the toppings ready...it’s pizza night! This Ultimate Veggie Pizza has the tastiest combination of vegetables for the freshest flavor and my favorite pizza EVER.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: pizza
Servings: 6
Calories: 427kcal


  • 1- pound pizza dough
  • 1 cup pizza sauce
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 clove garlic, minced
  • Kosher salt and black pepper
  • 3 cups shredded low-moisture part-skim mozzarella cheese
  • 1/2 cup jarred or canned artichoke hearts, roughly chopped
  • 1/2 cup jarred roasted red bell peppers, cut into thin strips
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup sliced black olives
  • Garnish: Fresh basil leaves, crushed red pepper flakes, and finely grated Parmesan cheese


  • Place a pizza stone in the oven and preheat the oven to 500°F. Do this 30 minutes prior to cooking the pizza.
  • Make the pizza dough and pizza sauce. You can also use store bought pizza dough or pizza sauce. Divide 1 1lb of dough into 2 even pieces. Let rest on a lightly floured surface while you prepare the toppings.
  • In a medium skillet, heat the olive oil to medium high heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and golden brown. About one minute before the mushrooms are done, stir in the garlic. Season with salt and pepper.
  • Make sure all of your other toppings are ready to go before you start making the pizza.
  • Sprinkle a pizza peel lightly with flour and set aside. If you don’t have a pizza peel, you can use the back of a rimmed baking sheet or a rimless baking sheet.
  • On a lightly floured surface, start with one dough ball and use your fingers to gently press the dough into a circle. Gently stretch the dough into a 10 to 12-inch circle, being careful to not over stretch the dough.
  • Spread the pizza with half of the pizza sauce, leaving a 1-inch border without sauce. Sprinkle the pizza evenly with half of the shredded mozzarella cheese. Top with half of the toppings: cooked mushrooms, artichoke hearts, roasted peppers, red onion, and olives.
  • Once you have the toppings on the pizza dough, you need to move quickly so the pizza is easy to transfer to the oven.
  • Use the pizza peel to carefully transfer the pizza onto the hot pizza stone. Bake until the cheese is melted, and the crust is golden brown, about 8 to 15 minutes.
  • When the first pizza is almost done baking, make the second pizza, following the same steps. When you remove the first pizza from the oven, transfer the second pizza to the oven and bake.
  • Garnish the pizzas with fresh basil, crushed red pepper flakes, and Parmesan cheese, if desired. Slice and serve immediately.


If you don’t have a pizza stone, you can use a pizza pan or baking sheet. The pizzas will take a little longer to bake if they are not baking on a hot stone.
Feel free to use your favorite veggies! Other ideas include spinach, green pepper, tomatoes, sun-dried tomatoes, or zucchini.
You can also make one large pizza instead of 2 pizzas, just make sure your stone or pan is large enough.
Store leftover pizza in the refrigerator for up to 4 days. You can also freeze the pizza for up to 3 months. We like to reheat pizza slices in the air fryer.


Calories: 427kcal | Carbohydrates: 45g | Protein: 20g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 987mg | Potassium: 390mg | Fiber: 3g | Sugar: 9g | Vitamin A: 661IU | Vitamin C: 9mg | Calcium: 310mg | Iron: 3mg