Vegetable Pizza – Pizza Verdure

Vegetable Pizza Recipe Picture

is a chef, food photographer, cookbook author and blogger.
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Today I’ll show you my Vegetable Pizza Recipe.

This is “Mafiacake” – which does without meat and fish and is deliciously fragrant on your plate.

“La donna e mobile… “the wonderful aria by Giuseppe Verdi from the opera Rigoletto some Germans associate with the flat bread – thanks to the advertisement for finished pizzas. 

“La donna e mobile” means in German: “The lady is capricious – The lady is fickle”. Maybe it’s the frozen pizza with salami 😉

We both bake in any case something fresh and very tasty, which makes the lady happy again.

Now quickly the music on. We want to hear the incomparable Luciano Pavarotti sing and bake the pizza ourselves in your kitchen!

1. Recipe Vegetable Pizza

Below are all the preparation steps with photos and tips…

Please use the comment function at the bottom of this page to answer any questions you may have.

Vegetable Pizza

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 2063
Total Time 60 Min.
Preparation Time 17 Min.
Cook Time 13 Min.

Simple guide to prepare vegetable pizza.

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Vegetable Pizza Recipe Picture
Vegetable pizza Recipe Image © Thomas Sixt


Pizza Dough:

500 g flour (I use type 405 )
30 g yeast or 1 pack dry yeast (fresh yeast is best)
3 pinches Sugar (I use brown sugar)
230 – 250 ml lukewarm water (or mineral water)
4 tbs oliv oil
1/4 tsp Salt

Tomato Sauce

1 can canned tomatoes
1 pc onions
1 pc clove if garlic
some Salt
some Pepper
some Sugar
some thyme (or Oregano)


1 pc tomato
1 can chopped tomatoes
5 pinches Salt
5 pinches black pepper
3 pinches Sugar
100 g fresh basil leaves
1 pc yellow onions
2 pc red bell pepper
2-3 packages Mozzarella (see table)
1 twig Rosemary
1 pinch chilli
1 tbs oliv oil (or herb oil)


Yeast dough ingredients in a mixing bowl
Put the yeast dough ingredients in a bowl

Make yeast dough

Preheat the oven to 30 °C.

Follow my tip in the article.

Sieve the flour fresh and put it in a mixing bowl, add the remaining ingredients for the yeast dough.

Knead the yeast dough
Knead the yeast dough in the mixing bowl. Dough hooks have proven themselves!

Stir the dough

Process the dough with the kneading hooks.

Ball-shaped yeast dough for pizza
Shape the kneaded dough into a ball

Shape ball

Form the dough into a ball.

Mix batter in bowl before rising.
Put the dough in a bowl and cover with a cloth.

Let dough rest

Place the dough in the bowl, cover with a cloth and put in the oven for 30 minutes.

Preparing tomato sauce made easy.
Oven tomatoes, braised and caramelized tomatoes in a blender.

Prepare tomato sauce

Prepare the tomato sauce: You can season the chunky tomatoes directly with salt, pepper and sugar or sweat an onion-garlic mixture and refine the tomato sauce accordingly.

Cut the tomatoes into slices
Cut the tomatoes into slices.

Cut tomato

Cut the tomato into thin slices for the topping.

Cut the onions into slices
Cut the onions into slices.

Cut onion

Cut the peeled onion into thin slices.

Cut the bell pepper into strips
Cut the pepper into thin strips.

cut peppers

Cut the peppers into thin strips.

Cut the mushrooms into slices
Finely chopped champigon slices.

Cut Mushrooms

Cut the mushrooms into thin slices.

Mozzarella di Bufala Campana and Parmesan are the first choice for pizza!

Prepare Cheese

Remove the mozzarella from the packaging, dry and grate coarsely or pluck finely.

Fresh basil
Prepare the basil leaves

Prepare Basil

Remove the leaves from the basil collar.

Yeast dough for pizza has risen excellently.
Yeast imps at work, you can smell the activity of the busy dwarfs. That is a real bakery feeling!

Dough risen

After 30 minutes the dough volume has doubled.

Roll out the pizza dough
Roll out the pizza dough

Roll out dough

Remove the pizza dough from the oven and knead with your hands.

Use some flour if necessary.

Prepare the pizza either on the baking tray with baking paper or with coated pizza trays.

Roll out the dough to a thickness of 2-3 mm and place it on the trays.

Pizza dough freshly placed in the pizza tray round.
If you want it to go quickly, please let the dough rise twice. The first time in the bowl, the second time after rolling out. The yeast dough gnomes reward you with a fluffy and crispy pizza experience 🙂

Put on dough

Place the baking tray or pizza tray with the dough back in the oven and leave to rise at 30° C for at least 15 minutes.

Brush with tomato sauce
Spread the yeast dough with tomato sauce.

Spread tomato sauce

Remove the pizza trays from the oven and preheat the oven to 220°C top/bottom heat or combination hot air.

Spread the prepared tomatoes thinly on the pizza dough.

Pizza with mushroom slices
Cover the pizza with slices of champagne.

Lay mushrooms

Place mushrooms and prepared vegetables on top according to taste.

Top the pizza with vegetables
Top the pizza with the prepared vegetables.

Lay basil

Spread the basil leaves over the pizza topping.

Pizza with cheese
Top the pizza with cheese.

Cover with cheese

Finally, cover with the grated cheese.

Vegetable pizza baking sheet
The topped pizza after baking.


Now bake in the oven, the cooking time is 10-15 minutes.

Depending on how much power your stove has.

vegetable pizza
Vegetable pizza arranged on a wooden board.


Serve quickly, I like to cut into pieces before serving!




2. Nutritional Values

3. Perfect Pizza Dough for Vegetable Pizza

Luigi leaves the pizza oven cold today, therefore we bake today ourselves… The perfect dough is decisive for enjoyment. You can vary the topping to your heart’s content.

Which flour do I use for the pizza dough? Flour type 405 is the first choice!

Tip from Chef Thomas Sixt

I asked the specialists how to make the perfect dough. Here are the most important tips:

Can fresh pizza dough be frozen? The Pizzaiolo says it’s better to prepare it freshly!

Tip from Chef Thomas Sixt

I also like to prepare my pizza dough with fresh yeast. I usually use the following ingredients:

  1. flour type 405 (organic product is the best!)
  2. fresh yeast
  3. lukewarm water + some mineral water
  4. olive oil
  5. salt
  6. a good pinch of brown sugar
Knead the yeast dough in the mixing bowl. Kneading hooks have proved their worth! © Thomas Sixt Food Photographer

3.1 Quickly prepare Pizza Dough

My dough comes after the first kneading as a thick ball in the bowl.

With a very damp fresh kitchen towel I cover then bowl and thus also dough dumpling.

Now I put the yeast dough for about 30 minutes into the oven, which has a maximum temperature of 30° C.

The dough is then put into the oven and the dough is then ready to eat.

If you cannot adjust your stove below 50°C, please use only the light. Light “on” produces enough heat in the oven and the yeast weights can do their work!

So the dough gains volume and rises wonderfully. You can knead the dough again after 30 minutes and process it immediately.

Yeast weight at work, you can smell the activity of diligent dwarves. This is real bakery feeling! © Thomas Sixt Food Photographer

Last tip at this point: Let the baking trays covered with dough rest in the oven for another 15 minutes, this will create the perfect volume!

If your schedule allows, please let the dough go twice. The first time in the bowl, the second time after rolling out. The yeast dough dumplings will reward you with a fluffy and crispy pizza experience 🙂 © Thomas Sixt Food Photographer

3.2 Slowly prepare the Yeast Dough

I take the expert tip with the long fermentation in any case to heart.

If my schedule allows it, I prepare the dough exclusively with room-warm, sparkling mineral water and let the dough “go” for up to 24 hours, overnight in the refrigerator.

Yeast dough with mineral water + 24 hours refrigerator maturation – The yeast weights slow down your activity and the dough becomes more digestible.

Tip from Chef Thomas Sixt

Basically, you can leave the pizza dough in the fridge even longer and use it later, because the dough will keep cool for a good 48 hours.

Wrap the dough ball loosely in foil or place it in a pot and close with a lid. The yeast dough can then be placed in the refrigerator. © Thomas Sixt Food Photographer

4. Which is the right Cheese for Vegetable Pizza?

Let’s just stick to the original here.

Here you can find my cheese taste table for easy selection…

Cheese NameTasteFeeling
Mozzarellalight, finewonderful
Mozzarella di Bufala Campanalight, finedelicious
Parmesanstrong flavourperfect
Pecorinostrong flavourperfect
Dutch cheese like Goudato heavy🙁
Mozzarella di Bufala Campana and Parmesan are the first choice for gourmet pizza!

5. Bake Vegetable Pizza at Home in the Oven

How does the pizza work in the home oven?

What is the ideal temperature?  

Here are my tips for an authentic, perfect baking result in your home oven…

  1. Use baking paper and baking tray or coated pizza trays.
  2. Pizza stones are great, but you need some practice and a very long preheating time. Pizza stone is not my world!
  3. Preheat the oven to bake the pizza at at least 220°C, a real pizza oven will reach almost 300°C.
  4. The best way to bake a pizza is hot air in combination with top/bottom heat.

How many degrees does a pizza need?
Aim for a temperature between 200 and 210°C!
Why top/bottom heat with hot air?
Because in a real pizza oven there is not only high heat but also a stream of air.

Tip from Chef Thomas Sixt

Now let’s take care of the preparation…

Cover the dough with the prepared vegetables, do not forget to preheat from the oven.! © Thomas Sixt Food Photographer
The topped Vegetable Pizza after baking. © Thomas Sixt Food Fotograf

6. More Ideas for Pizza

Comments, Cooking Questions and Answers

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