📋Vegetarian Pizza Toppings

I created this list of pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour.

Course Main Course

Cuisine Italian

Diet Vegetarian

Keyword pizza with vegetables, vegetable pizza topping, veggies pizza

Prep Time 30

Cook Time 1 10

resting time 1

Total Time 1 1 40

Servings pizzas

Calories 1146kcal

Author Laura Tobin

Equipment

Ingredients

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

US Customary - Metric

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 spoon
2 tablespoon homemade tomato sauce
Place uniformly over the dough the mozzarella cut in cubes
1 cup Italian mozzarella, salt
Add 3 chopped basil leaves and 2 sliced fresh mushrooms
3 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 it
2 tablespoon extra virgin olive oil

Pizza alla Norma: fried eggplants and salted ricotta

Peel and cut the eggplants into slices
1 Eggplants
Fry them in abundant hot olive oil
5 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 spoon
2 tablespoon homemade tomato sauce, salt
Place over the dough uniformly the mozzarella cut in cubes
1 cup Italian mozzarella
Add a few slices of fried eggplants
Grate some salted ricotta (or parmesan) on top and some basil leaves
¼ 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, lengthwise
3 zucchini
Fry in abundant hot olive oil
5 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 spoon
2 tablespoon homemade tomato sauce
Cut the smoked scamorza into slices and place them uniformly over the pizza
1 smoked scamorza
Lay the zucchini slices over the scamorza
Add some basil leaves
3 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 burrata
1 cup buffalo's milk Mozzarella
Spread the cherry tomatoes cut in half around the mozzarella slices
2 fresh cherry tomatoes
Add 3 chopped basil leaves
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 it
1 tablespoon extra virgin olive oil

White Pizza with roasted peppers and parmesan flakes

Place the peppers in a very hot oven or under the grill
1 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 basil
salt, 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 cubes
1 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 it
¼ 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 paper
2 red chicory
Drizzle with olive oil and season with salt
2 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 cubes
1 cup Italian mozzarella
Lay the roasted red chicory slices across the pizza
Spread some gorgonzola over the chicory
¼ 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 cubes
1 cup Italian mozzarella
Lay the zucchini flowers cut in half and season with salt
salt
Add the ricotta cheese and drizzle with some extra virgin olive oil
4 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

Nutrition