Veggie Supreme Pizza

Veggie delight pizza slices topped with mushrooms, bell peppers, red onion, black olives, melted cheese, and fresh basil.

Veggie supreme pizza piles mushrooms, peppers, red onion, and olives over melty mozzarella for a loaded, cheesy, pizzeria-style slice.

Prep Time 15

Cook Time 15

Total Time 30

Servings Slices

Ingredients

1 pound pizza dough homemade or store bought, room temperature
½ cup pizza sauce
2 cups shredded mozzarella cheese
1 cup cremini mushrooms thinly sliced
½ green bell pepper thinly sliced
½ red bell pepper thinly sliced
¼ medium red onion thinly sliced
¼ cup sliced black olives
¼ cup pepperoncini sliced, optional

Optional for Serving

red pepper flakes
grated Parmesan cheese
chopped fresh basil

Instructions

Preheat to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.
Stretch or roll the pizza dough into a 14-inch round. Transfer it to a pizza peel, pizza pan, or greased baking sheet.
Spread the pizza sauce evenly over the dough, leaving about a ½-inch border around the edge. Sprinkle the mozzarella evenly over the sauce.
Top evenly with the mushrooms, green and red bell peppers, red onion, and black olives.
Bake for 12 to 15 minutes, or until the crust is golden brown and the mozzarella is melted and bubbling.

If the cheese or vegetables start browning too quickly before the crust is done, loosely tent the top with foil for the remaining bake time.

Let the pizza rest for 2 to 3 minutes before slicing. Finish with Parmesan, red pepper flakes, or fresh basil, if desired.

Notes

Pizza dough: I love using my homemade pizza dough, but 1 pound of store bought dough works too. Bring it to room temperature first so it stretches more easily.

Pizza sauce: My homemade pizza sauce is my go-to here, but your favourite store bought sauce works in a pinch.

Slice the veggies thin: Mushrooms, peppers, and onion need to be fairly thin so they soften during the short bake and don’t weigh down the crust.

Watch the moisture: The mushrooms go on raw, but if yours are particularly wet, you can sauté them for 4 to 5 minutes first. Don’t overload the pizza with toppings or the center may turn soggy.

For a crisp crust: Make sure the oven is fully preheated before the pizza goes in. If using a pizza stone, let it preheat along with the oven.

Leftovers: Refrigerate in an airtight container for up to 4 days. Reheat in a skillet, hot oven, or air fryer to bring back that crisp bottom.

Nutrition