If you are trying to create a great veggie pizza recipe, you'll find plenty of inspiration here whether it's basic toppings or special combinations you are looking for.
Press the pizza base onto a floured pizza paddle or peel. Spread over with your sauce.(For dough and sauce recipes, look at the main pizza page.)
Use buffalo mozzarella if you can get it. The closest alternative is fresh cow's milk mozzarella. These cheeses are packed in water so drain well and pat dry with paper towels. I use my hands to tear the mozzarella apart and scatter it on the pizza.
Next, take some cooked spinach, drizzle with a little olive oil and salt and pepper and spread it on to your pizza. Finally scatter over some sundried tomatoes. Bake as usual, preferably on a baking stone or pizza stone.
- How to cook your pizza on a stone.
- How to choose the right pizza stone.
- How to care for your stone.
A really tasty veggie pizza recipe. Assemble the dough and spread over your tomato sauce. Crumble the feta over the sauce. Scatter over some cooked and well drained (squeezed in fact) spinach which has been tossed in a little olive oil. Put it in the oven and sprinkle over a tablespoon of pine nuts for the last two minutes. Of course I'm assuming here that you are cooking your pizza in a conventional domestic oven at about 250C/500F. If you happen to be using a super hot pizza oven that cooks your pizza in a couple of minutes, you can probably get away with putting the pine nuts in from the start.
Assemble the dough on a pizza peel and spread over your tomato sauce. Break over some soft goat cheese and sprinkle with chargrilled red peppers. You can roast these yourself which will taste great but a good jar of peppers is fine too.
A great veggie pizza recipe, this idea is taken from a pizza I once ate at a small seaside pizza restaurant in Sicily.
The inspiration for that pizza was a Sicilian pasta dish called Pasta Alla Norma. Pasta Alla Norma is a simple spaghetti dish with eggplant (aubergine), tomatoes and a sharp cheese called ricotta salata.
Ricotta salata is an aged and salted ricotta cheese from the Catania region of Sicily and bares no resemblance whatsoever to the soft, fresh, creamy ricotta most of us are familiar with. You can buy Ricotta Salata in Italian delis or specialty cheese shops but failing that, here's what I do. (The flavour is different but wonderful all the same)
Roll out the pizza dough and spread over with sauce. Top with fresh diced tomatoes and chunks of eggplant that have been sauteed slowly in olive oil until nice and soft. Slice over some ricotta salata if you have it. If not, use fresh ricotta topped with plenty of grated parmesan or similar vegetarian cheese if you can't find vegetarian parmesan.
a little olive oil in a pan, add 2 crushed garlic cloves. Toss in
a couple of handfuls of sliced mushrooms and cook for a few minutes
until just soft.
If you are left with a lot of excess liquid, turn up the heat at the end of the cooking for a minute.
Stir in a tablespoon of fresh oregano or a half teaspoon of dried. Remove from the heat. Now toss the mushrooms all over the pizza.
Next scatter some ricotta in chunks all over the pizza. Bake as usual.
Parmesan shavings, some good artichokes in oil and strips of red pepper.
Vegetarian parmesan style cheeses do exist. Check before you buy. For more information, read this article on vegetarian cheese.
For this pizza, I used a long sweet red pepper which I pan-fried in a little
olive oil for a few minutes until slightly charred.
A simple and delicious veggie pizza recipe.
I grated a really good Italian provolone piccante, topped with sundried tomatoes and some garlic marinated olives from an Italian deli. Great, intense flavours.