These Italian vegetarian pizza toppings transform your pizza night into a celebration of vegetables and cheese for the whole family. All the fresh veggies are in season, and each vegetable is attentively paired with the most suitable cheese and seasoning. The combination of flavors and textures is carefully chosen to make these delicious vegetarian pizzas so exceptional that no one will miss the meat.
Jump to:
- Italian Cheese and vegetable combination
- Red pizza vs white pizza
- Best pizza dough
- Preparation
- Pizza Margherita
- Pizza with Mushrooms
- Pizza alla Norma
- Pizza with zucchini and smoked scamorza
- Pizza Caprese
- Roasted bell peppers and parmesan flakes
- Red chicory and gorgonzola cheese
- Zucchini flowers and ricotta cheese
- More veggie pizza toppings
- FAQ
- More types of pizza we eat in Italy
- 📋Vegetarian Pizza Toppings
Pizza originated in Italy mainly as a celebration of vegetables and cheese.
That is why we, Italians, are very selective about using meat on our pizza toppings.
These are authentic, traditional Italian vegetarian pizza recipes, which you will find everywhere in Italy, from pizzeria restaurants to takeaway pizza al taglio or rosticceria.
They adhere to the Italian tradition of minimal and thoughtful use of ingredients, guaranteeing the best veggie pizza recipes.
Every Italian pizza features one or more seasonal vegetables, never in excess, to ensure that flavors don't get lost and the pizza crust doesn't get soggy.
Each vegetable is treated respectfully, and no pizza sauce overpowers their flavors.
The right combination of cheese and seasoning enhances its taste, and only when appropriate meat is added, such as ham, sausage, or other cured meat.
This wide selection is the perfect family dinner; as each member can select their own veggie pizza.
They are healthy, delicious combinations that you can also use for pasta or risotto, and they are light enough to ensure easy digestion and peaceful bedtime.
For more healthy pizza recipe you can check: Pizza fritta Montanara, Panzerotti, Pizzette Mini Pizza Bites, Pissaladiere Nicoise, Focaccia Pizza
Italian Cheese and vegetable combination
They are crafted for their complementary flavors and textures, enhancing the overall dining experience.
In Italy, they are used not only on pizza but also for pasta or risotto.
Here is the list and why they work so well together:
- Pizza Margherita: Basil, Tomato Sauce, and Mozzarella cheese: This classic trio is the foundation of the traditional Margherita pizza. The fresh, aromatic basil pairs beautifully with the tangy tomato sauce, while the mozzarella adds a creamy, melty texture that balances the acidity of the tomatoes.
- Pizza ai funghi: Basil, Tomato Sauce, Mozzarella cheese, and Mushrooms: Adding mushrooms, either regular or porcini, introduces an earthy flavor that complements the umami notes in the tomato sauce. The mozzarella's creaminess and basil's freshness make this combination a hearty yet balanced choice.
- Pizza alla Norma: Tomato Sauce, Basil, Mozzarella cheese, ricotta salata, and eggplants: This combination, inspired by Sicilian flavors, offers a mix of textures and tastes. The fried eggplants add a slight bitterness and a crispy texture, while ricotta salata brings a salty, crumbly contrast to the smooth mozzarella and tangy tomato sauce. Salted ricotta is not the usual ricotta, the salt is used to preserve it for longer, therefore the ricotta salata is hard and can be grated. If you cannot find salted ricotta you can substitute with Pecorino or Parmesan.
- Pizza zucchini e scamorza: Fried Zucchini and Smoked Scamorza cheese: The mild, sweet flavor of fried zucchini pairs well with the deep, smoky taste of scamorza cheese, creating a harmonious blend of flavors and a contrast between the crispy zucchini and the gooey cheese.
- Pizza Caprese: Fresh Cherry Tomato, Mozzarella cheese or Burrata, and Basil: Cherry tomatoes add a burst of sweetness and acidity, which is perfectly balanced by the rich, buttery texture of mozzarella or burrata. Basil infuses the pizza with a peppery, fresh flavor, elevating the simplicity of the ingredients. It is practically a melted Caprese, but do not even think of adding Balsamic Vinegar.
- Pizza ai Peperoni: Roasted Bell Peppers, Mozzarella cheese, Parmesan Flakes, and Basil: This is NOT Pepperoni pizza! The sweetness of roasted peppers complements the creamy mozzarella and sharp, salty Parmesan, creating a multi-dimensional flavor profile. Basil adds a fresh, aromatic touch to the smoky, sweet, and savory elements.
- Pizza radicchio e gorgonzola: Red Chicory and Gorgonzola Cheese: The bitterness of red chicory contrasts with the sharp, pungent flavor of Gorgonzola cheese. This combination is for those who appreciate bold, complex flavors and contrasting textures. The combination of red chicory and gorgonzola is often used in Italy on pizza, risotto, gnocchi, or even served raw as antipasto.
- Pizza di fiorilli e ricotta: Zucchini Flowers and Ricotta Cheese: This delicate pizza is perfect for summer when zucchini flowers are blossoming. The delicate flavor and soft texture of zucchini flowers pair beautifully with the mild, creamy ricotta cheese, creating a light, summery pizza topping that's both elegant and satisfying.
Pizza alla Genovese: Genovese Pesto and Creamy Stracchino Cheese: The vibrant, herbaceous pesto blends seamlessly with the soft, mild Stracchino, creating a creamy, flavorful combination that's rich yet not overpowering.
Pizza ai Carciofi: Fresh Artichoke, Sun-dried Tomatoes, and Scamorza cheese: The combination of artichokes and sundried tomatoes offers a balance between the artichokes' subtle earthiness and the intense, tangy sweetness of the tomatoes. Scamorza adds a smoky, creamy element that ties all the flavors together.
Using fresh vegetables, particularly artichokes, enhances pizza flavor, as canned varieties can be overly acidic due to vinegar preservation, and frozen ones may release excess water.
Feel free to add black pepper, fresh herbs, black olives or red pepper flakes for a spicy version.
You can also use these combinations to stuffed dinner bread rolls or as a filling to Pizza Bianca Romana, but also as a sauce for pasta or risotto
Red pizza vs white pizza
You may notice that some recipes use tomato sauce (pizza rossa, red pizza), while other don't (pizza bianca, white pizza).
Some vegetables and cheeses are better without tomatoes as they tend to overpower some delicate flavors.
Best pizza dough
The classic Italian pizza dough is the perfect base for a vegetarian pizza.
It is thin and crunchy, and its mild, delicate flavor doesn't take over.
You can also use the pizza bianca romana as a base; they are cooked in a large oven tin and served cut into triangular slices, pizza al taglio.
To make your homemade pizza dough, you can follow the recipes below:
- Easy pizza dough in the bread machine
- How to Make Pizza Dough without a Bread Machine
- Pizza bianca Romana
For simplicity, you can also use a store-bought pizza dough.
Preparation
If you make your own pizza make it the day before and let it rest in the fridge overnight.
- When you want to make the pizza, take it out of the fridge at least 1 hour before
- For each 1 lb - 500 g of pizza dough, make 3 balls for a nice thin crust.
- Cover with a wet towel and let it rest for 30 minutes
- Put the pizza stone into the oven and turn the oven on to reach 430 F - 220 C
- Once the oven and the pizza stone are hot, you can proceed.
- Every time you make a pizza the pizza stone should be very hot, therefore make sure all the ingredients for the toppings are ready.
If you have never made pizza before, read the article: Italian Pizza Dough Recipe And How To Cook It for more information.
Pizza Margherita
This is THE Italian pizza served in every restaurant and pizzerie:
- Simple tomato sauce: no marinara sauce, pizza sauce or Italian seasoning, that does not exist in Italy.
- Mozzarella for pizza: the regular fresh mozzarella would be too watery, so if you use that, you need to make sure the water is drained
- Fresh basil leaves
- Oregano (not always)
- Extra virgin olive oil is added raw, at the end when the pizza is cooked
You can find the detailed recipe in the article: Italian Pizza Dough Recipe And How To Cook It
Pizza with Mushrooms
It is a regular Margherita pizza to which I add fresh portobello or porcini mushrooms for a fancy flavor.
Don't add too many mushrooms, as they tend to release water when cooking.
- Lay the pizza dough over the hot pizza stone
- Pour 2 tablespoon of tomato sauce, add a pinch of salt, and spread the sauce over the dough with the back of the spoon
- Place uniformly over the dough the mozzarella cut in cubes
- Add 3 chopped basil leaves and 2 sliced fresh mushrooms
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and drizzle some extra virgin olive oil before serving it
Pizza alla Norma
Here I use fried eggplants, but if you want to keep it healthier you can use grilled eggplants.
Salted ricotta is not the usual ricotta; the salt is used to preserve it for longer.
Therefore, ricotta salata is hard and can be grated.
If you cannot find salted ricotta, you can substitute it with Pecorino or Parmesan.
- Peel and cut the eggplants into slices
- Fry them in abundant hot olive oil
- Once they are ready, place them over a piece of paper to absorb as much oil as possible
- Season them with salt
- Lay the pizza dough over the hot pizza stone
- Pour 2 tablespoon of tomato sauce, add a pinch of salt, and spread the sauce over the dough with the back of the spoon
- Place over the dough uniformly the mozzarella cut in cubes
- Add a few slices of fried eggplants
- Grate some salted ricotta (or parmesan) on top and some basil leaves
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and serve
Pizza with zucchini and smoked scamorza
This pizza is very similar to the previous one, instead of eggplants we have fried or grilled zucchini.
To complement the flavor of the zucchini, I added a smoked scamorza.
This is a cheesy pizza; if you cannot find smoked scamorza, you can use another strong cheese.
Look for a cheese made with spun-paste like provolone cheese.
You can read more about the type of cheese in the article: Italian Pizza Dough Recipe And How To Cook It, section Using the right ingredients
- Cut the zucchini into long slices, lengthwise
- Fry in abundant hot olive oil
- Once ready, lay them on kitchen paper towel to absorb all the excess oil and Season with salt
- Cut the smoked scamorza into slices
- Lay the pizza dough over the hot pizza stone
- Pour 2 tablespoon of tomato sauce, add a pinch of salt, and spread the sauce over the dough with the back of the spoon
- Place uniformly the slices of cheese
- Lay the zucchini slices over the scamorza
- Add some basil leaves
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and serve
Pizza Caprese
This is also a very simple pizza with fresh tomatoes instead of tomato sauce, either regular or cherry tomatoes.
If you use cherry tomatoes, use enough so the pizza will be nicely moist.
As cheese you can use either buffalo mozzarella, regular fresh mozzarella or burrata.
- Lay the pizza dough over the hot pizza stone
- Place uniformly a few slices of mozzarella or burrata
- Spread the cherry tomatoes cut in half around the mozzarella slices
- Add 3 chopped basil leaves
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and drizzle some extra virgin olive oil before serving it
Roasted bell peppers and parmesan flakes
The peppers are roasted in the hot oven to remove the skin.
The parmesan is added after this pizza, but if you prefer, you can add it before.
- Place the peppers in a very hot oven or under the grill
- Once the skin on the top of the peppers is burned, turn them around and put them back in the oven
- Do that until all sides of the peppers are burned
- Place the hot peppers in a paper bag and keep them closed until they cool down. Their steam will help to separate the skin from the flesh
- Once cold, you can easily remove the skin from the peppers
- Remove the seeds and place the slices of the peppers in a bowl
- Season with salt, extra virgin olive oil, and basil
- Lay the pizza dough over the hot pizza stone
- Place uniformly the mozzarella cut in cubes
- Lay the roasted pepper stripes across the pizza
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and drizzle some extra virgin olive oil
- Top with parmesan flakes, few basil leaves, and serve it
Red chicory and gorgonzola cheese
Choose some small and tender red chicory or cut it into thinner slices so it can be easy to bite if you are eating the pizza by hand.
As the chicory takes longer to cook, it is best to roast it in the oven for a few minutes before putting it on the pizza.
Usually, 15 to 20 minutes should be enough.
You can make a larger amount and keep the rest in the fridge, and serve it as a side dish for some other meals.
- Cut the red chicory in slices place it on a baking tin over parchment paper
- Drizzle with olive oil and season with salt
- Bake in a hot oven 350 F - 180 C for 15 to 20 minutes
- Lay the pizza dough over the hot pizza stone
- Place uniformly the mozzarella cut in cubes
- Lay the roasted red chicory slices across the pizza
- Spread some gorgonzola over the chicory
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and serve it
Zucchini flowers and ricotta cheese
The zucchini flowers cook quickly so you don't need to precook them.
You can add them raw over the pizza before you put the pizza in the oven.
However, the ricotta is not a fat cheese; I recommend drizzling some extra virgin olive oil over the pizza so the flowers don't burn in the hot oven, but gently fry.
You don't need a lot of flowers per pizza, so if you have any leftovers, you can either make zucchini flower fritters or use them in a quiche or frittata.
- Cut the flower sepals (the small green mini leaves that cover the base of the petals)
- Open the flower to make sure there are no insects inside
- Wash the flowers with running water
- Place them upside down in a colander to drain out any water from inside the flower
- Lay the pizza dough over the hot pizza stone
- Place uniformly the mozzarella cut into cubes
- Lay the zucchini flowers cut in half
- Add the ricotta cheese and drizzle with some extra virgin olive oil
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and serve
More veggie pizza toppings
These recipes are just few ideas, but many more combinations would work well.
- Once the pizza is cooked, add some fresh rocket and cherry tomatoes, they work well with many pizzas, often sprinkled with some Grana cheese flakes.
- Broccoli rabe and sausage is a classic pizza in Naples: salsiccie e friarielli. For a vegetarian version you can replace the sausage with a strong cheese like provolone
- Pizza with potatoes is a classic in Rome. The potatoes are cut very thin to make sure they cook thoroughly.
- Baby chard: never in excess as they tend to release a lot of water when cooking
- Asparagus: they are perfect with Parmesan cheese
- Pissaladiere: a pizza typical from Nice in the South of France made mainly with onion and anchovies, no cheese.
Vegetables I would never put on pizza are kale, corn, cabbage, carrots, parsnip, Brussels sprout, fennel, green beans, sweet potatoes and cauliflower.
FAQ
If you want to put raw vegetables on your pizza and cook them together you need to watch out for the following problems. First, some vegetables like mushrooms and zucchini release water when cooking, so if you put them raw on your pizza they will make your pizza soggy. You can add them raw but do not add too many. Second, Pizza is cooked at high temperature for only 10 minutes. That is not enough time for some vegetables to cook properly, like broccoli, squash or potatoes. If you want to add them raw, cut them very finely.
To prevent your pizza from getting soggy from the vegetables you can do the following: 1. Do not put too many veggies. 2. Put the veggies over the cheese. 3. Precook the veggies before you place them on top of the pizza. 4. Cook the pizza in a very hot oven on a hot pizza stone
Besides tomato sauce, the most common vegetables to put on pizza are: fresh tomatoes, peppers, zucchini, zucchini flowers, eggplants, mushrooms, artichokes, onion, broccoli rabe, potatoes and radicchio. Rocket salad is often added raw at the end.
Pizza is a fun dish to write about, originated from Naples, it has traveled the world with the Italian emigrants.
Each country has created its own version and chefs around the world have experimented new toppings using local flavour and preferences. There are so many pizza's versions around the world, some completely different from the one originated in Naples.
Of course, I will always defend the original Italian pizza and if any of you eat pizza with pineapple please let me know........
.....and I will pray for your soul!
Pizza originated in Italy as a celebration of vegetables and cheese. That is why Italians don't use much meat on pizza. If we do add meat, it is usually ham, prosciutto or sausage. You would rarely find beef and absolutely NEVER CHICKEN. No, Italian don't put the chicken on pizza nor in pasta sauce, it is one of our unspoken rules!
Pizza has now become a source of lively discussions on social media: what should and shouldn't be a pizza topping. But while very few people take the debate seriously, most of the time those discussions are exchanges of some funny jokes and images.
More types of pizza we eat in Italy
And don't forget to check also these other classic Italian Pizza:
If you are making any of these vegetarian pizza toppings or you have more ideas you would like to share, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Vegetarian Pizza Toppings
Ingredients (Commissions Earned)
For the pizza dough
- 6 cup Caputo flour 00 if you can find Manitoba, Type 55, All purpose, Plain, Type 0
- 2 cup fresh water
- 2 teaspoon salt
- 1 teaspoon caster sugar to activate the yeast
- 2 package yeast 2 tsp
Pizza with Mushroom
- 1 cup Italian mozzarella
- 2 tablespoon homemade tomato sauce
- 3 mushrooms you can add more if you like
- 3 leaves fresh basil leaves
- 2 tablespoon extra virgin olive oil
- salt
Pizza alla Norma with Fried or Grilled Eggplants
- 1 Eggplants fried or grilled
- 3 leaves fresh basil leaves
- 2 tablespoon homemade tomato sauce
- 1 cup Italian mozzarella
- ¼ cup salted ricotta
- 5 tablespoon olive oil to fry the eggplants
- salt
Pizza With Zucchini And Smoked Scamorza
- 3 zucchini
- 2 tablespoon homemade tomato sauce
- 1 smoked scamorza
- 3 fresh basil leaves
- 5 tablespoon olive oil to fry the zucchini
- salt
Pizza with Fresh Cherry Tomatoes
- 2 fresh cherry tomatoes or cherry tomatoes
- 3 leaves fresh basil leaves
- 1 cup buffalo's milk Mozzarella or burrata
- salt
- 1 tablespoon extra virgin olive oil
Pizza with roasted peppers and parmesan
- 1 pepper
- 1 cup Italian mozzarella
- ¼ cup shredded parmesan
- 3 tablespoon extra virgin olive oil
- salt
- 1 chopped basil leaves
Pizza with Red Chicory and Gorgonzola
- 2 red chicory
- 1 cup Italian mozzarella
- ¼ cup gorgonzola
- 2 tablespoon olive oil to roast the red chicory
- salt
Pizza Zucchini Flowers And Ricotta
- 4 zucchini flowers
- 1 cup Italian mozzarella
- 4 tablespoon ricotta
- 3 tablespoon extra virgin olive oil
- salt
Equipment (Commissions Earned)
Instructions
Make the pizza dough
- Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.6 cup Caputo flour 00, 2 cup fresh water, 2 teaspoon salt, 1 teaspoon caster sugar, 2 package yeast
- For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, otherwise, it will crawl all over the fridge.
Prepare the pizza
- Once the dough has rested in the fridge overnight, cut it into 7 equal sizes and lay them down on a well-floured baking sheet.
- Let them rest covered for 30 minutes
- Roll a dough ball flat
- Let it rest about 10 minutes
- In the meantime, put the pizza stone in the cold oven and set the oven at 430 F - 220 C.
- Once the oven reaches the temperature of 430 F - 220C, take the pizza stone out of the oven and lay the dough on top.
- Top it with the topping of your choice
- Cook it in the hot oven for 10 minutes
Pizza with Mushroom
- Lay the pizza dough over the hot pizza stone
- Pour 2 tablespoon of tomato sauce, add a pinch of salt, and spread the sauce over the dough with the back of the spoon2 tablespoon homemade tomato sauce
- Place uniformly over the dough the mozzarella cut in cubes1 cup Italian mozzarella, salt
- Add 3 chopped basil leaves and 2 sliced fresh mushrooms3 mushrooms, 3 leaves fresh basil leaves
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and drizzle some extra virgin olive oil before serving it2 tablespoon extra virgin olive oil
Pizza alla Norma: fried eggplants and salted ricotta
- Peel and cut the eggplants into slices1 Eggplants
- Fry them in abundant hot olive oil5 tablespoon olive oil
- Once they are ready place them over a paper to absorb as much oil as possible
- Lay the pizza dough over the hot pizza stone
- Pour 2 tablespoon of tomato sauce, add a pinch of salt, and spread the sauce over the dough with the back of the spoon2 tablespoon homemade tomato sauce, salt
- Place over the dough uniformly the mozzarella cut in cubes1 cup Italian mozzarella
- Add a few slices of fried eggplants
- Grate some salted ricotta (or parmesan) on top and some basil leaves¼ cup salted ricotta, 3 leaves fresh basil leaves
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and serve
Pizza with zucchini and smoked scamorza
- Cut the zucchini in long slices, lengthwise3 zucchini
- Fry in abundant hot olive oil5 tablespoon olive oil
- Once ready, lay them on a paper to absorb all the excess oil and season with salt
- Lay the pizza dough over the hot pizza stone
- Pour 2 tablespoon spoons of tomato sauce, add a pinch of salt, and spread the sauce over the dough with the back of the spoon2 tablespoon homemade tomato sauce
- Cut the smoked scamorza into slices and place them uniformly over the pizza1 smoked scamorza
- Lay the zucchini slices over the scamorza
- Add some basil leaves3 fresh basil leaves
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and serve
White Pizza with Fresh Cherry Tomatoes and Buffalo Mozzarella or Burrata
- Lay the pizza dough over the hot pizza stone
- Place uniformly a few slices of mozzarella or burrata1 cup buffalo's milk Mozzarella
- Spread the cherry tomatoes cut in half around the mozzarella slices2 fresh cherry tomatoes
- Add 3 chopped basil leaves3 leaves fresh basil leaves
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and drizzle some extra virgin olive oil before serving it1 tablespoon extra virgin olive oil
White Pizza with roasted peppers and parmesan flakes
- Place the peppers in a very hot oven or under the grill1 pepper
- Once the skin on the top of the peppers is burned, turn them around and put them back in the oven
- Do that until all sides of the peppers are burned
- Place the hot peppers in a paper bag and keep them closed until they cool down. Their steam will help to separate the skin from the flesh
- Once cold you can easily remove the skin from the peppers
- Remove the seeds and place the slices of the peppers in a bowl
- Season with salt, extra virgin olive oil, and basilsalt, 1 chopped basil leaves, 3 tablespoon extra virgin olive oil
- Lay the pizza dough over the hot pizza stone
- Place uniformly the mozzarella cut into cubes1 cup Italian mozzarella
- Lay the roasted pepper stripes across the pizza
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and drizzle some extra virgin olive oil from the peppers
- Top with parmesan flakes, few basil leaves, and serve it¼ cup shredded parmesan
White pizza with red chicory radicchio and gorgonzola cheese
- Cut the red chicory in slices, place it on a baking tin over parchment paper2 red chicory
- Drizzle with olive oil and season with salt2 tablespoon olive oil, salt
- Bake in a hot oven 350 F - 180 C for 15 to 20 minutes
- Lay the pizza dough over the hot pizza stone
- Place uniformly the mozzarella cut in cubes1 cup Italian mozzarella
- Lay the roasted red chicory slices across the pizza
- Spread some gorgonzola over the chicory¼ cup gorgonzola
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and serve it
White pizza with zucchini flowers and ricotta cheese
- Cut the flower sepals (the small green mini leaves that covers the base of the petals)4 zucchini flowers
- Open the flower to make sure there are no insects inside
- Wash the flowers with running water and place them upside down in a colander to drain out any water from inside the flower
- Lay the pizza dough over the hot pizza stone
- Place uniformly the mozzarella cut in cubes1 cup Italian mozzarella
- Lay the zucchini flowers cut in half and season with saltsalt
- Add the ricotta cheese and drizzle with some extra virgin olive oil4 tablespoon ricotta, 3 tablespoon extra virgin olive oil
- Cook in the hot oven for 10 minutes
- Once ready, place it on a cutting board and serve
Video
Notes
- make sure the pizza dough has rested in the fridge overnight
- the oven and the pizza stone has to be extremely hot before you prepare the pizza
- pizza stone should always be kept hot inside the oven
- once you put the topping on the pizza put in the oven immediately
- I sometimes add some extra virgin olive oil and sometimes I don't. It is up to you, if the cheese is already rich or the vegetables have been fried, I usually do not add it
Beth
These pizzas look so delicious! I cannot decide which one I would like to try first! Although, I totally love the pesto pizza! Wonderful post! Thanks, Laura!
Laura
Thank you Beth, I can eat them all at once
Ramona
I could easily have these all at once. I love pizza so much. I really like these toppings idea and will definitely try them. Thank you for sharing Laura.
Laura
You are welcome Ramona
Elaine @ Dishes Delish
I'll take a slice of each pizza, Laura! They all look delicious! I may have to wrap a few up for later consumption though!
Laura
Doggy bags available
Pam Greer
I am a huge fan of pizza - I could eat it every day and never get tired. While I do love one piled high with meats, it's these simple vegetable and cheese pizzas that I turn to time and time again!
Laura
It is amazing how pizza can transforms into completely different things
Amanda Wren-Grimwood
This is a great round up of pizza. I think in the UK that we think of pizza as tomato sauce, meat, a tiny spatter of veg and loads of mozzarella! I'm getting a pizza education Laura!
Laura
It is crazy, American pizza has taken over. Italians love our vegetables