Treat yourself to the best homemade Pizza recipe that’s completely customizable to your tastes. Plan your next pizza party using my foolproof recipe for making perfect Veg Pizza from scratch every time!
Recipe Snapshot
- Prep time: 75 minutes
- Cook time: 15 minutes
- Total time: 90 minutes
- Yield: 3 · 3 medium-sized pizza
- Category: Main Course
- Cuisine: Italian, World
Ingredients
- 3 to 3.25 cups all-purpose flour (or bread flour (unbleached), 375 grams)
- ½ teaspoon sugar
- 1 cup warm water (or add as required)
- 1.5 teaspoons instant yeast (4 to 5 grams or 2 teaspoons dry active yeast)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt (or add as required)
- 1 to 2 teaspoons extra virgin olive oil (for brushing dough)
- semolina (or cornmeal (makki ka atta) or all-purpose flour for sprinkling on pan)
- 5 to 6 medium tomatoes (- 500 grams)
- 2 teaspoons minced garlic (or 8 to 10 small to medium garlic cloves, 5 grams peeled garlic)
- ¼ cup extra virgin olive oil
- ¼ cup chopped basil (or 3 to 4 teaspoons dried basil)
- 2 teaspoons dried oregano (or 2 tablespoons fresh oregano)
- freshly crushed black pepper (or ground black pepper, as required)
- salt (as required)
- 1 onion (sliced or cut in cubes)
- 1 capsicum ((bell pepper), sliced or cubed)
- 1 tomato (chopped or sliced - optional)
- 10 to 12 pitted green olives (sliced, optional)
- 10 to 12 pitted black olives (sliced, optional)
- ½ cup steamed sweet corn kernels (or canned corn kernels)
- ⅓ cup sliced baby corn (- optional)
- ⅓ to ½ cup sautéed kale (- optional)
- ⅓ cup sautéed spinach (- optional)
- ⅓ to ½ cup cauliflower, fennel, brussel sprouts, cabbage ((steamed, roasted or sautéed))
- ½ to 1 cup sautéed button mushrooms (- optional)
- ⅓ to ½ cup broccoli (or french beans (blanched or sautéed) - optional)
- Italian seasoning (- as required)
- mozzarella cheese (or pizza cheese, as required)
- parmesan cheese ((vegetarian), as required)
- red chili flakes (- as required)
Method
Making pizza dough
- In a large mixing bowl take the instant yeast, sugar and lukewarm water.
- Stir and let the mixture sit at room temperature for 10 to 15 mins till it becomes frothy,
- Add one cup flour, salt, olive oil to the frothy yeast mixture.
- Mix well. Add another cup of flour and mix again. The mixture becomes sticky.
- Add the last cup of flour and continue to stir.
- Knead the dough into a smooth, springy ball. Apply some olive oil all over the dough.
- Cover loosely and keep in a large bowl at room temperature for 45 minutes to 1 hour.
- The dough will double up and nicely leaven.
Making pizza sauce
- Crush or make a smooth puree of the tomatoes in a blender.
- Heat olive oil. Fry the minced garlic for some seconds. Add the tomato puree. Mix and let cook uncovered for 5 minutes.
- Season with salt and mix. Cover and simmer the tomato sauce on low heat for 20 minutes, stirring occasionally, until the tomatoes have softened.
- If the sauce looks too thick you can add ¼ cup water. Then cover and continue to cook.
- Add the herbs and crushed black pepper. Mix well.
Assembling and baking veg pizza
- Preheat your oven at 230 degrees Celsius (450 degrees Fahrenheit) for 20 minutes. Use both the top and bottom heating elements of the oven for an evenly baked pizza.
- Cut the dough in 3 or 4 equal parts. Flatten the dough to a disk. On a lightly floured surface roll the dough having ⅛ to ¼ inch thickness.
- Place the dough onto a greased and dusted pan.
- Brush some olive oil on the pizza base. Spread the tomato sauce on the pizza.
- Top shredded mozzarella cheese and veggies.
- Sprinkle some grated parmesan cheese.
- Keep the tray near or close to the bottom heating element of your oven.
- Bake for 10 to 15 minutes at 230 degrees Celsius (450 degrees Fahrenheit) until the base becomes golden brown and the cheese on top melts.
- Wait for a minute or two and serve veggie pizza while still hot.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.