Recipe

Traditional Veggie Pizza (Spiced)

Crisp-edged crust, a garlicky spice-kissed tomato sauce, and a rainbow of roasted veggies under melty mozzarella. Weeknight-friendly, party-ready, and very hard not to eat straight off the pan.

By Matt Campbell

•

4.8

A freshly baked veggie pizza on a sheet pan with bubbling mozzarella, roasted peppers, red onion, mushrooms, and scattered fresh basil

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Veggie pizza gets a bad rap because it is often treated like a salad that accidentally fell onto dough. We are not doing that here.

This is a traditional, classic veggie pizza at heart: tomato sauce, mozzarella, mushrooms, peppers, onions, olives if you want them, and a crust with real chew. The twist is subtle but big in the way it eats: a little warm spice in the sauce, some dried oregano and basil in the right spots, and a quick roast for the veggies so you get sweetness, crisp edges, and zero watery topping slump.

It is relaxed cooking. Use what you have. Taste as you go. If your cheese goes a little rogue and browns more than planned, congratulations, you just upgraded the pizza.

A hand sprinkling dried oregano and red pepper flakes over a sauced pizza dough on a wooden board

Why It Works

Spiced, aromatic sauce: Tomato sauce gets depth from garlic, oregano, smoked paprika, and a pinch of crushed red pepper. It tastes like it simmered all day, but it did not.
No soggy vegetables: A quick pre-roast (or hot sauté) drives off moisture so the crust stays crisp and the toppings caramelize.
Classic pizza vibes: Mozzarella and a little Parmesan keep it familiar and kid-friendly, while the seasoning makes grown-ups happy too.
Flexible and forgiving: Swap veggies, adjust heat, go thicker on cheese, or keep it light. The method holds.

Pairs Well With

Storage Tips

For the crispiest reheats, store slices like you mean it.

Refrigerator

Cool pizza completely, then refrigerate in an airtight container up to 4 days.
If stacking slices, place parchment paper between them to keep the cheese from welding everything together.

Freezer

Freeze slices on a sheet pan until firm, then wrap individually and store up to 2 months.

Best ways to reheat

Skillet (best crust): Warm a nonstick or cast iron skillet over medium. Add slice, cover, and heat 3 to 5 minutes until the bottom crisps and the top melts.
Oven or toaster oven: 375°F for 8 to 12 minutes on a rack or sheet pan.
Microwave (only if you must): 30 to 60 seconds, then crisp the bottom in a dry skillet for 1 to 2 minutes.

Common Questions

What makes this “traditional” if it is spiced?

The base is classic: tomato sauce, mozzarella, familiar veggies, and a standard bake. The spice is not trying to turn it into curry pizza. It just adds warmth and aroma the way many pizzerias do with dried herbs and a little chili flake.

How do I keep veggie pizza from getting watery?

Two things: pre-cook high-water vegetables (mushrooms, zucchini, spinach) and do not overload the center. Also, keep the sauce layer thin. You should still see dough peeking through.

Can I use store-bought dough and sauce?

Absolutely. Store-bought dough is the weeknight MVP. For sauce, even plain jarred marinara works. Stir in the spice blend from the recipe and you are back in business.

What cheese works best?

Low-moisture shredded mozzarella melts the cleanest. Fresh mozzarella is great too, but slice and blot it well with paper towels so it does not flood the pizza.

Can I make it vegan or dairy-free?

Yes. Use your favorite dairy-free mozzarella and add extra flavor with olives, capers, or a drizzle of good olive oil after baking. A sprinkle of nutritional yeast also gives a nice savory hit.

What if I do not have a pizza stone?

No stone needed. A preheated sheet pan or cast iron skillet gives you excellent browning. The key is baking hot and fast.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large sheet pan or pizza stone (sheet pan works great)
Parchment paper (highly recommended for safe, easy transfer)
Mixing bowl
Chef’s knife and cutting board
Skillet or second sheet pan for pre-cooking veggies
Box grater (if grating cheese)

I started making veggie pizza when I was trying to be the responsible adult who buys produce and actually uses it. You know the moment: the bell peppers are getting soft, the mushrooms look like they have seen things, and you are one bad decision away from ordering takeout.

The fix was pizza. But not the sad, watery kind. The first time I roasted the veggies first and seasoned the sauce like I meant it, the whole thing clicked. Suddenly it tasted like a real pizzeria pie, just brighter and louder. Now it is my favorite way to clean out the fridge while pretending I planned it.

Traditional Veggie Pizza (Spiced)

(4.8 Reviews)

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings 4 to 6

Ingredients

1 pound pizza dough (store-bought or homemade), at room temperature
1 tablespoon olive oil, plus more for brushing
1 cup pizza sauce or crushed tomatoes
2 cloves garlic, finely grated or minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon smoked paprika (or sweet paprika)
1/4 teaspoon ground cumin (optional, but great)
1/4 teaspoon crushed red pepper flakes, plus more to finish (optional)
Salt, to taste (if using crushed tomatoes, start with 1/2 teaspoon kosher salt; if using store-bought sauce, you may not need any)
2 cups low-moisture mozzarella, shredded (about 8 ounces)
1/4 cup Parmesan, finely grated
1 cup mushrooms, sliced
1 bell pepper (any color), thinly sliced
1/2 red onion, thinly sliced
1 small zucchini, thinly sliced (optional)
1/3 cup black olives, sliced (optional)
2 cups fresh spinach (optional)
Fresh basil or chopped parsley, for finishing

Optional but very good: a drizzle of chili oil or garlic oil after baking.

Instructions

Heat the oven. Place a rack in the lower third of the oven. Preheat to 500°F (or as hot as your oven safely goes, usually 475°F to 500°F). If using a sheet pan, slide it in while the oven heats so it gets blazing hot.
Pre-cook the veggies (this is the no-soggy move). In a skillet over medium-high heat, add 1 tablespoon olive oil. Sauté mushrooms, peppers, onions, and zucchini with a pinch of salt for 5 to 7 minutes until they soften and start to brown. If adding spinach, toss it in for the last 30 seconds just to wilt. Alternatively, roast the veggies on a separate pan at 500°F for 8 to 10 minutes. Let everything cool slightly.
Make the spiced sauce. In a bowl, stir together pizza sauce (or crushed tomatoes), garlic, oregano, basil, smoked paprika, cumin (if using), and red pepper flakes. Taste first. If you used crushed tomatoes, season with salt (start with 1/2 teaspoon kosher salt). If you used store-bought pizza sauce, add salt only if it needs it. If it tastes sharp, add a tiny drizzle of olive oil.
Stretch the dough. On a lightly floured surface, press and stretch dough into a 12 to 14-inch round (or an oval to fit your pan). If the dough fights back, let it rest 10 minutes, then try again.
Build the pizza on parchment (safe and easy). Lay a piece of parchment paper on the counter. Place the stretched dough on the parchment. Brush the outer edge with a little olive oil for that golden, crisp ring. Spread a thin layer of spiced sauce over the dough, leaving a 3/4-inch border. Sprinkle on mozzarella and Parmesan, then distribute the pre-cooked veggies evenly. Do not mound everything in the center.
Slide onto the hot pan and bake. Carefully pull the hot sheet pan from the oven. Grab the parchment corners and slide the parchment with the assembled pizza onto the hot pan. Bake 10 to 15 minutes until the crust is deeply browned at the edges and the cheese is bubbling with some browned spots.
Finish and slice. Let the pizza rest 2 minutes (this helps the cheese set). Top with fresh basil, extra red pepper flakes if you like heat, and a tiny drizzle of olive oil or chili oil. Slice and serve.

A veggie pizza being sliced with a pizza wheel, showing crisp crust and melty cheese with roasted vegetables

Nutrition information is estimated.

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