Veggie Supreme Pizza
Making pizza at home is one of my family’s favorite traditions, and this veggie supreme pizza is the best way to get all the comfort and nutrition. I top the crisp crust with rich marinara sauce, gooey mozzarella, and colorful, tasty vegetables. This comes together in just 30 minutes, but it is so delicious that it disappears in seconds!
Servings: 8 slices
Calories: 158kcal
Ingredients
- 1 ball of pizza dough either store-bought fresh whole wheat pizza dough, or our low calorie pizza dough (linked from the ingredients)
- ¼ cup marinara sauce or pizza sauce
- 6 button mushrooms sliced
- ¼ green bell pepper sliced
- ¼ red onion thinly sliced
- ½ roma tomato chopped
- 6 kalamata olives pitted
- 4 oz fresh mozzarella sliced
- fresh basil leaves
Instructions
- Preheat the oven to 400 degrees F for the low calorie pizza base (or anywhere from 350-450 degrees F depending on what type of pizza dough you're using). Line a round pizza pan with parchment paper.
- Roll pizza dough and place on the prepared baking tray.
- Bake for 5-8 minutes.
- Spread a layer of pizza sauce or marinara sauce over the cooked pizza base.
- Top with sliced mushrooms, green peppers, red onion, tomatoes and olives.
- Place the sliced fresh mozzarella cheese on top of the pizza along with some fresh basil leaves.
- Cook the pizza in the oven for 8-15 minutes or until the pizza toppings have cooked and the base is crunchy.Note: You can also just add toppings straight onto the uncooked, rolled out pizza base, and then bake the pizza in the oven at 390-400 degrees F for 15-20 minutes until the cheese is melted and bubbling. If you want a crunchier crust, pre-bake the dough for 5-8 minutes at 400 degrees F, then add the toppings and bake for an additional 8-15 minutes until all of the ingredients have cooked through.
- Remove the pizza from the heat, top with more fresh basil leaves, slice into 8 pieces and serve.
Notes
- My #1 Secret Tip for this veggie supreme pizza recipe is to prebake the crust. This step allows me to create a sturdy base and crispy edges, even with juicy toppings. This is the best way to mimic the texture of a wood-fired pizza in my oven at home.
- Slice veggies thinly: I slice the vegetables thinly so that they cook quickly and release less moisture into the pizza.
- Remove pits from olives: I make sure my olives are pitted so that the pizza can be enjoyed without any fuss.
- Season vegetables: For an extra boost of flavor, I lightly coat my vegetables in a pinch of salt, 1 teaspoon of dried Italian seasoning, and 1 teaspoon of minced garlic.
- Use a hot oven: A properly heated oven helps brown the crust while the cheese melts smoothly.
- Rest before cutting: I give my pizza a few minutes to rest after baking to allow the cheese to settle. Placing it on a wire rack prevents the base from becoming soggy.
Nutrition
Serving: 1slice | Calories: 158kcal | Carbohydrates: 23g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 379mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g