Homemade Vegetarian Pizza

Ingredients

• 250 g All-purpose wheat flour
• 0.5 cuillère à café Active dry yeast (Approximately 2 g)
• 150 ml Water (Room temperature)
• 1 cuillère à café Salt
• 2 cuillères à soupe Olive oil
• 2 Tomatoes (Medium, diced)
• 0.5 cuillère à café Tomato paste
• 0.25 Red bell pepper (Approximately 50 g, diced)
• 1 Onion (Medium, diced)
• 100 g Button mushrooms (Sliced)
• 1 Garlic clove (Minced)
• 5 Fresh basil leaves (Torn)
• 100 g Shredded mozzarella cheese
• 1 pincée Dried thyme
• 1 pincée Sugar

Instructions

1. Yeast activation

   Mix 150 ml of warm water with 0.5 teaspoon of active dry yeast in a small bowl. Let rest for 10 minutes until the mixture foams.

   Time: PT10M

2. Dough preparation

   In a mixing bowl, pour 250 g of flour, 1 teaspoon of salt and 1 tablespoon of olive oil. Add the yeast‑water mixture and knead by hand for 10 minutes until a smooth, non‑sticky dough forms.

   Time: PT10M

3. First fermentation

   Shape the dough into a ball, place it in the bowl, cover with a clean kitchen towel and let rest for 2 hours at room temperature.

   Time: PT2H

4. Vegetable preparation

   While the dough rises, cut the tomatoes, bell pepper, onion and mushrooms into dice or slices. Mince the garlic clove and tear the basil leaves.

   Time: PT10M

5. Raw topping mix

   In a bowl, combine the bell pepper, onion, mushrooms, thyme, 1 tablespoon of olive oil, a pinch of salt and the minced garlic. Set aside.

   Time: PT5M

6. Cooking the tomato sauce

   Heat 1 tablespoon of olive oil in a skillet. Add the diced tomatoes, tomato paste, a pinch of salt, cover and cook for 5 minutes. Add the pinch of sugar, stir and remove from heat.

   Time: PT5M

7. Preheating the oven

   Preheat the oven to 130 °C for 10 minutes.

   Time: PT10M

   Temperature: 130°C

8. Assembling the pizza

   On a floured surface, roll out the dough into a 30 cm disc. Lightly grease the pizza pan, place the dough on it and prick with a fork. Spread the tomato sauce, arrange the vegetable mixture, scatter the basil leaves and sprinkle the mozzarella cheese.

   Time: PT10M

9. Baking the pizza

   Bake the pizza for 20 minutes at 130 °C until the crust is golden and the cheese is melted.

   Time: PT20M

   Temperature: 130°C

Nutrition Facts

Calories

650

Protein

20 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-purpose wheat flour: Bread flour, All-purpose flour
• Instead of Active dry yeast: Fresh yeast (3 g), Sourdough starter
• Instead of Olive oil: Sunflower oil
• Instead of Tomatoes: Canned tomatoes (drained)
• Instead of Tomato paste: Tomato purée
• Instead of Red bell pepper: Green bell pepper, Yellow bell pepper
• Instead of Onion: Shallot
• Instead of Button mushrooms: Shiitake mushrooms, Cultivated mushrooms
• Instead of Garlic clove: Garlic powder (¼ tsp)
• Instead of Fresh basil leaves: Dried basil (½ tsp)
• Instead of Shredded mozzarella cheese: Vegan shredded cheese, Provolone cheese
• Instead of Dried thyme: Herbes de Provence
• Instead of Sugar: Honey (½ pinch)

Equipment Needed

• Mixing bowl
• Measuring spoons
• Kitchen scale
• Rolling pin
• Pizza stone or baking sheet
• Oven
• Fork (to prick the dough)
• Skillet
• Wooden spatula
• Cutting board
• Chef's knife

Critical Steps — Do Not Skip

• Yeast activation (step 1)
• First dough fermentation (step 3)
• Cooking the tomato sauce without burning it (step 6)
• Baking at the correct temperature (step 9)

Chef Tips from the Video

• Lightly dust the work surface with flour to ease dough rolling.
• Drizzle a little olive oil on the dough before baking for a crispier crust.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for 2‑3 days.

Freezer: Wrap uneaten slices in plastic wrap and freeze for up to 1 month.

Room temperature: Do not leave the pizza at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator for 12‑24 hours.
• Tomato sauce can be made 2 days ahead and stored in the refrigerator.