Favorite Veggie Pizza

Piled with flavorful veggies like peppers and artichokes, this vegetarian pizza will be a hit at your next pizza night! Fresh basil takes it over the top.

Sliced veggie pizza on marble

If you were to ask me, “What’s the best vegetarian pizza in Chicago?”, I’d have to ask a few followup questions before I answered. Like, what kind of veggie pizza are we talking here? Because for me, when it comes to pizza, there isn’t one best. Sometimes I’m in the mood for a Neapolitan-style pie with an airy crust and minimal toppings. And sometimes I want something inventive, like the vegan spinach & ranch pizza at Middlebrow in Logan Square. And then there are those nights when nothing but a classic delivery pizza will do.

That’s where this veggie pizza recipe comes in. I make it when I could really go for said delivery pizza, but we’ve just gotten takeout the night before or the delivery time sounded waayyy too long or etc., etc., etc. I’m sure you’ve been there: you want to order in, but for whatever reason that night, it just doesn’t make sense.

This vegetarian pizza recipe is a lifesaver in those situations. Piled with bell peppers, briny artichokes, red onion, fresh basil, and 3 types of cheese, it tastes like delivery pizza (maybe even better?), and it’s quick and easy to make at home. It’s one of our weeknight staples. I hope you love it too!

Recipe ingredients - dough, grated cheese, basil, tomato sauce, olive oil, red peppers, artichokes, red onion, jalapeno, and red pepper flakes

Veggie Pizza Recipe Ingredients

Here’s what you’ll need to make this vegetarian pizza:

  • Pizza dough – Look for store-bought dough in the refrigerated section of your grocery store, or make your own dough! Tip: Homemade pizza dough freezes well. Make a double batch, and stash half in the freezer for your next pizza night!
  • Cornmeal – For stretching the dough.
  • Pizza sauce – I like to make a simple no-cook sauce in the food processor with San Marzano tomatoes, garlic, oregano, olive oil, and salt. For a shortcut, store-bought works too!
  • Asiago, pecorino, and mozzarella cheese – Yes, 3 kinds! I’m obsessed with the combo of the melty mozzarella, funky Asiago, and salty pecorino. To simplify, look for a “pizza” shredded cheese blend at your grocery store.
  • Roasted red peppers – A classic veggie pizza topping! Jarred and homemade roasted peppers both work here.
  • Artichoke hearts – They add tangy, briny flavor to this vegetarian pizza.
  • Red onion – Slice it thinly so that it softens and sweetens in the oven.
  • Jalapeño pepper – It’s unconventional but delicious. I love the kick of heat! For even more spice, top the pizza with red pepper flakes after it bakes.
  • Extra-virgin olive oil – For drizzling.
  • And fresh basil leaves – Scatter them over the pizza when it comes out of the oven.

Find the complete recipe with measurements below.

Pizza dough on baking sheet topped with pizza sauce, cheese, red onion, red peppers, artichokes, and jalapeno

Making this vegetarian pizza recipe is almost as easy as ordering delivery!

Stretch the dough, spread on the sauce, and add the cheese and vegetables. Bake at 500°F until the pizza crust is golden brown and the cheese and toppings are browning too, 10 to 13 minutes.

Remove from the oven and sprinkle with fresh basil and red pepper flakes. Slice and serve!

Vegetarian pizza topped with artichokes, red peppers, onion, jalapeno, and red pepper flakes

Vegetarian Pizza Recipe Tips

  • Let the dough come to room temp. If you’re using refrigerated store-bought dough, or homemade dough that you made ahead and put in the fridge, make sure to allow it to come to room temperature before you stretch it. As it warms up it, it will become softer, more pliable, and easier to shape into a large oval. (Cold dough is stiff and tears easily.) I try to leave my dough on the counter for at least an hour before I stretch it.
  • Pat the peppers and artichokes dry. You don’t want all that brine to make your pizza soggy!
  • Grate the cheese on the large holes of a box grater. Typically, I grate pecorino cheese finely, using the small holes of a box grater or a microplane zester. But for this pizza, I grate all the cheeses (pecorino included!) on the large holes of a box grater. I like how the large shreds meld together, creating a uniform cheesy layer under the veggies. So put away that zester! You just need the large holes of your grater for this veggie pizza.
  • Want something on the side? You can never go wrong with pizza and salad! This veggie pizza is great with my Italian chopped salad, Caesar salad, or arugula salad.

Veggie pizza with artichokes, peppers, and basil

Vegetarian Pizza Recipe Variations

I love this vegetable pizza recipe as written, but if you want to change it up, by all means, do! So many veggie pizza toppings would be great here.

  • Add sautéed mushrooms, sliced olives, or mini broccoli florets.
  • Use pepperoncini instead of the jalapeño.
  • Brush the crust with pesto instead of pizza sauce.
  • Replace the pecorino with Parmesan cheese.
  • No basil? Scatter the pizza with fresh arugula instead.

Let me know what variations you try!

Vegetarian pizza recipe

More Favorite Pizza Recipes

If you love this veggie pizza, try one of these delicious pizza recipes next:

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Vegetarian Pizza

rate this recipe:
5 from 10 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves 4
Our favorite veggie pizza recipe! It's loaded with delicious vegetarian toppings like roasted red peppers, artichokes, onions, and basil. It will be a hit at your next pizza night!


  • 1 pound pizza dough
  • Cornmeal, for the baking sheet
  • 1 cup shredded low-moisture part-skim mozzarella cheese
  • ½ cup shredded Asiago cheese
  • ½ cup shredded pecorino cheese, use the large holes of a box grater
  • cup pizza sauce
  • ½ small red onion, thinly sliced
  • 2 jarred roasted red peppers, drained, patted dry, and thinly sliced
  • 1 (14-ounce) can artichoke hearts, drained, patted dry, and quartered or coarsely chopped
  • 1 jalapeño pepper, thinly sliced, optional
  • Extra-virgin olive oil, for drizzling
  • Red pepper flakes, optional
  • Fresh basil leaves


  • Prepare the pizza dough according to this recipe, or if using store-bought dough, let it sit at room temperature for 1 hour before stretching.
  • Preheat the oven to 500°F (or as high as your oven goes). Sprinkle a little cornmeal in the center of a large baking sheet. Place the dough on the baking sheet and stretch it into a large oval.
  • In a small bowl, mix together the mozzarella, Asiago, and pecorino cheeses.
  • Spread the sauce evenly onto the dough. Top with the cheese mixture, the onions, red peppers, artichokes, and jalapeño, if using. Drizzle with olive oil and bake for 10 to 13 minutes, or until the crust is browned around the edges and the cheese and toppings are lightly browned. The timing will depend on the heat of your oven.
  • Remove the pizza from the oven, sprinkle with red pepper flakes, if desired, and top with fresh basil leaves. Slice and serve.



5 from 10 votes (8 ratings without comment)

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Rate this recipe (after making it)

  1. Ananya patel

    5 stars
    I recently visited to the similar restaurant in Feltham which has good food taste , I will recommend you to visit it once in your life !

  2. Lynn

    What is the calorie content?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lynn, we don’t calculate nutrition info for our recipes. To get a calorie count for this, you could use an online nutrition calculator such as MyFitnessPal.

  3. Sarah

    5 stars
    We made this as one the of “flavors” for a make-your-own pizza party – super yummy! The heat really makes it.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  4. Sabrina from newkitchenlife.com

    great pizza recipe, yum, Asiago and pecorino cheeses are very nice in this, thank you!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.