Description
This Vegetarian Pizza is a vibrant, flavorful pie loaded with a blend of mozzarella, Asiago, and pecorino cheeses, topped with roasted red peppers, artichokes, red onion, and fresh basil. The pizza features a crisp, golden crust and a zesty tomato sauce, making it a perfect meatless option for pizza night.
Ingredients
Scale
For the Dough and Crust
- 1 pound pizza dough
- Cornmeal (for the baking sheet)
Cheese Mixture
- 1 cup shredded low-moisture part-skim mozzarella cheese
- ½ cup shredded Asiago cheese
- ½ cup shredded pecorino cheese (use the large holes of a box grater)
Vegetable Toppings
- ⅔ cup pizza sauce
- ½ small red onion (thinly sliced)
- 2 jarred roasted red peppers (drained, patted dry, and thinly sliced)
- 1 (14-ounce) can artichoke hearts (drained, patted dry, and quartered or coarsely chopped)
- 1 jalapeño pepper (thinly sliced, optional)
Finishing Touches
- Extra-virgin olive oil (for drizzling)
- Red pepper flakes (optional)
- Fresh basil leaves
Instructions
- Prepare the dough. Let your pizza dough sit at room temperature for one hour if it is store-bought, or prepare fresh dough according to your preferred recipe to ensure it is easy to stretch and handle.
- Preheat the oven and prepare the baking sheet. Heat your oven to 500°F or the highest temperature it can reach to achieve a crispy crust. Sprinkle cornmeal on a large baking sheet to prevent sticking and to add texture to the crust’s underside.
- Stretch the dough. Place the dough on the baking sheet and stretch it gently into a large oval shape, creating an even thickness throughout to promote uniform baking.
- Mix the cheeses. In a small bowl, combine the mozzarella, Asiago, and pecorino cheeses, mixing well to distribute flavors evenly over the pizza.
- Assemble the pizza. Spread the pizza sauce evenly over the stretched dough. Sprinkle the mixed cheeses over the sauce, followed by the thinly sliced red onions, roasted red peppers, artichoke hearts, and jalapeño slices if you like a bit of heat. Drizzle a little extra-virgin olive oil on top for richness.
- Bake the pizza. Place the pizza in the preheated oven and bake for 10 to 13 minutes. Watch for the crust to brown nicely around the edges and for the cheese and toppings to lightly brown and bubble.
- Add final touches and serve. Remove the pizza from the oven and sprinkle with red pepper flakes if desired for a spicy kick. Top with fresh basil leaves for a fragrant finish. Slice and serve hot for best taste.
Notes
- This pizza is a favorite for vegetarian pizza nights, loaded with tasty roasted vegetables and fresh herbs.
- Make sure to pat dry the jarred roasted red peppers and artichoke hearts to avoid a soggy crust.
- Adjust baking time based on your oven’s heat capacity to prevent burning the crust or undercooking toppings.
- For a gluten-free version, substitute the pizza dough with gluten-free dough.
- Optional jalapeño adds a mild heat; omit if you prefer a milder pizza.
Nutrition
- Serving Size: 1/4 of pizza
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 30 mg
