Nothing says vibrant comfort food like a fresh-baked Vegetarian Pizza topped with a medley of colorful vegetables, creamy mozzarella, and crumbly feta. This recipe captures the spirit of a relaxed, delicious meal where every bite offers something slightly different—sweetness from the tomatoes, a briny pop from the olives, and the mild earthiness of grilled vegetables.
Ingredients Breakdown
A winning vegetarian pizza begins with thoughtfully chosen cheeses. Fresh mozzarella brings the essential creaminess and gooey stretch, while feta, crumbled generously over the top, introduces bursts of tangy sharpness that cuts through the richness of the other ingredients.
Vegetables are the true stars of this pizza, and their preparation matters. Using thin slices of zucchini, cherry tomatoes, bell peppers, and mushrooms ensures even cooking and prevents overwhelming the crust. A brief sauté of the mushrooms, peppers, and onions before assembly helps remove excess moisture, keeping the pizza crisp and flavorful.
The dough forms the backbone of the pizza, and homemade dough elevates the final result far beyond anything store-bought. Bread flour, with its higher protein content, creates a dough that is strong enough to handle generous toppings while maintaining a tender chew. Activating the yeast properly and allowing the dough to rise slowly develops deep flavor and the ideal airy texture.
Olive oil and fresh basil, though small players in quantity, make a noticeable impact. The olive oil ensures a crisp, golden crust when grilling, while basil introduces a fragrant, herbaceous lift that ties the toppings together with a whisper of freshness.
Step-by-Step Preparation Guide
Properly preparing the vegetables is essential to avoid a soggy pizza. After slicing the zucchini, it should be salted and left to drain for 30 minutes. This step draws out excess water that would otherwise seep into the dough. A quick rinse and pat dry afterward prepare the zucchini for topping without compromising the texture.
The pizza dough begins with activating the yeast in warm water until foamy. Mixing the flour and salt separately before gradually combining with the liquid ingredients allows for a smooth, manageable dough. Kneading until the dough turns silky and elastic ensures a strong gluten network, essential for a crust that can stretch thin without tearing. Letting the dough rise slowly in an oiled bowl enhances its flavor and texture.
Grilling the pizza crust adds a subtle smoky note and a crisp bite that traditional oven baking often lacks. Lightly brushing the grill grates with olive oil prevents sticking. Cooking the dough with the lid open allows it to firm up on the bottom without overcooking the top.
Once the crust is set and the bottom is deeply golden, transferring the pizza to the broiler transforms the cheese into bubbling, molten goodness. Watching carefully under the broiler ensures the cheese turns beautifully golden without burning, giving the pizza an irresistible, lightly caramelized top layer.
Recipe Tips
Avoiding soggy crust: key steps before assembling the pizza
Always pre-cook high-moisture vegetables like mushrooms and zucchini. Spread a thin, even layer of sauce, and avoid overloading with wet ingredients.
Timing tips: grilling and broiling without burning
Keep the grill lid open and watch the pizza closely. Once under the broiler, rotate the pan for even browning and remove as soon as the cheese turns golden.
Make-ahead suggestions: prepping dough and toppings in advance
Pizza dough can be made a day ahead and refrigerated. Vegetables can be sliced and sautéed earlier in the day to streamline assembly.
Ingredient swaps: adapting the recipe with available vegetables
Substitute eggplant, spinach, or artichokes based on availability. Goat cheese can replace feta for a softer, creamier tang.
Can I bake the entire pizza in the oven instead of grilling?
Yes. Bake the pizza at 500°F (260°C) on a preheated stone or baking sheet until the crust is golden and the cheese is bubbly.
How do I store leftover pizza and reheat it without drying it out?
Store slices in an airtight container in the fridge. Reheat on a hot skillet or in a 375°F (190°C) oven for best results.
Is there a gluten-free version of this pizza dough?
Use a high-quality gluten-free bread flour blend and add a teaspoon of xanthan gum if not already included.
What other cheese combinations can work with this pizza?
Try pairing mozzarella with goat cheese, ricotta, or even a sprinkle of parmesan for additional flavor depth.
What to Serve With This Recipe
Light, crisp salads are perfect alongside this pizza. A simple arugula salad tossed with lemon vinaigrette offers peppery contrast, while a Caprese salad with tomatoes and balsamic glaze complements the basil already on the pizza.
To drink, sparkling water infused with lemon or mint provides a refreshing palate cleanser. For a more indulgent pairing, chilled white wine—like a Sauvignon Blanc or Pinot Grigio—enhances the creamy cheeses and grilled flavors without overpowering them.
For extra flavor at the table, offer sides of garlic aioli, pesto, or a drizzle of chili-infused olive oil. These dips and drizzles allow everyone to customize their slice with an extra burst of flavor.
Creative Variations
Roasting a few cloves of garlic or adding sun-dried tomatoes can deepen the flavor profile of this pizza, offering a rich, savory note that plays beautifully with the cheeses.
For those who love a bit of heat, scatter thinly sliced jalapeños or a pinch of red chili flakes over the top before broiling. The spice cuts through the creamy cheese for a bold finish.
To adapt the pizza for a vegan diet, swap out the mozzarella and feta for plant-based cheese alternatives. Ensure they are varieties that melt well for the best results.
Mini pizzas are another fun variation—divide the dough into smaller rounds and customize each one with different toppings. Perfect for parties or family nights where everyone can build their own.
This Vegetarian Pizza with Mozzarella and Feta is a colorful, flavor-packed creation that celebrates fresh ingredients and homemade goodness. With its smoky grilled crust, perfectly melted cheeses, and a vibrant medley of vegetables, it’s a recipe that feels both wholesome and indulgent. Whether enjoyed as a casual weekend meal or dressed up for entertaining, this pizza easily earns a place in your regular rotation, offering endless opportunities for creative twists and delicious memories.
Ingredients
For the Pizza Toppings
1 tablespoon olive oil
1/4 cup sliced black olives
1/2 cup pizza sauce
1/2 red onion, thinly sliced
1/2 cup feta cheese, crumbled
1 1/2 cups fresh mozzarella, grated
4 ounces fresh mushrooms, thinly sliced
1 orange bell pepper, thinly sliced
zucchini, thinly sliced
cherry tomatoes, halved
1/4 cup fresh basil, thinly sliced
For the Pizza Dough (makes 2 pizzas)
1/2 cup warm water (about 110°F)
1 envelope (2 1/4 teaspoons) instant yeast
1 1/4 cups water, at room temperature
2 tablespoons olive oil
4 cups bread flour, plus extra for dusting
1 1/2 teaspoons salt
Instructions
For the Pizza Toppings
Start by seasoning the zucchini. Toss the thinly sliced zucchini with 1/2 teaspoon salt in a colander and let it sit for 30 minutes. This process draws out excess moisture. Afterward, rinse the zucchini under cool water and pat dry with paper towels.
In a cast iron skillet, heat one tablespoon of olive oil over medium heat. Add the sliced bell pepper, onions, and mushrooms. Sauté for 3 to 5 minutes until they soften slightly and release any remaining moisture. Set aside.
Prepare your grill for preheating. While the grill heats, spread a thin, even layer of pizza sauce over the prepared pizza crust. Season the sauce lightly with salt, pepper, and scatter fresh basil across the surface.
Arrange the sautéed vegetables, black olives, and cherry tomatoes evenly over the pizza. Finish by sprinkling the grated mozzarella and crumbled feta generously over the toppings.
Preheat the oven broiler to high heat.
Lightly brush the grill grates with olive oil. Carefully place the pizza crust directly onto the grill grates or on a pizza pan, depending on your preference. Keep the grill lid open and monitor the pizza closely; it should cook within approximately 5 minutes, depending on the grill’s intensity. The bottom of the crust should become crisp and develop a rich brown color.
Once the crust is beautifully grilled, transfer the pizza to an oven-safe pan and place it under the broiler until the cheese melts, bubbles, and turns golden brown. Watch closely to avoid burning. This final step gives the pizza a perfectly caramelized top and an irresistible flavor.
For the Pizza Dough
In a medium bowl or large measuring cup, pour in the warm water. Sprinkle the instant yeast over the top and let it sit undisturbed for about 5 minutes, allowing the yeast to activate. Stir in the room temperature water and olive oil until blended.
Place the bread flour and salt into the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low speed, mix the dry ingredients briefly to combine. Gradually pour in the liquid ingredients and continue mixing on low until a shaggy dough forms.
Switch to the dough hook attachment and knead the dough on medium speed until it becomes smooth, elastic, and supple—about 5 minutes.
Shape the dough into a ball and place it into a large, lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until it doubles in size.
After the dough has risen, punch it down gently to deflate. Divide it into two equal portions and shape each portion into a round pizza base, ready for topping and grilling.
Vegetarian Pizza with Mozzarella and Feta Recipe
Ingredients
For the Pizza Toppings
- 1 tablespoon olive oil
- 1/4 cup sliced black olives
- 1/2 cup pizza sauce
- 1/2 red onion thinly sliced
- 1/2 cup feta cheese crumbled
- 1 1/2 cups fresh mozzarella grated
- 4 ounces fresh mushrooms thinly sliced
- 1 orange bell pepper thinly sliced
- zucchini thinly sliced
- cherry tomatoes halved
- 1/4 cup fresh basil thinly sliced
For the Pizza Dough (makes 2 pizzas)
- 1/2 cup warm water about 110°F
- 1 envelope 2 1/4 teaspoons instant yeast
- 1 1/4 cups water at room temperature
- 2 tablespoons olive oil
- 4 cups bread flour plus extra for dusting
- 1 1/2 teaspoons salt
Instructions
For the Pizza Toppings
- Start by seasoning the zucchini. Toss the thinly sliced zucchini with 1/2 teaspoon salt in a colander and let it sit for 30 minutes. This process draws out excess moisture. Afterward, rinse the zucchini under cool water and pat dry with paper towels.
- In a cast iron skillet, heat one tablespoon of olive oil over medium heat. Add the sliced bell pepper, onions, and mushrooms. Sauté for 3 to 5 minutes until they soften slightly and release any remaining moisture. Set aside.
- Prepare your grill for preheating. While the grill heats, spread a thin, even layer of pizza sauce over the prepared pizza crust. Season the sauce lightly with salt, pepper, and scatter fresh basil across the surface.
- Arrange the sautéed vegetables, black olives, and cherry tomatoes evenly over the pizza. Finish by sprinkling the grated mozzarella and crumbled feta generously over the toppings.
- Preheat the oven broiler to high heat.
- Lightly brush the grill grates with olive oil. Carefully place the pizza crust directly onto the grill grates or on a pizza pan, depending on your preference. Keep the grill lid open and monitor the pizza closely; it should cook within approximately 5 minutes, depending on the grill’s intensity. The bottom of the crust should become crisp and develop a rich brown color.
- Once the crust is beautifully grilled, transfer the pizza to an oven-safe pan and place it under the broiler until the cheese melts, bubbles, and turns golden brown. Watch closely to avoid burning. This final step gives the pizza a perfectly caramelized top and an irresistible flavor.
For the Pizza Dough
- In a medium bowl or large measuring cup, pour in the warm water. Sprinkle the instant yeast over the top and let it sit undisturbed for about 5 minutes, allowing the yeast to activate. Stir in the room temperature water and olive oil until blended.
- Place the bread flour and salt into the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low speed, mix the dry ingredients briefly to combine. Gradually pour in the liquid ingredients and continue mixing on low until a shaggy dough forms.
- Switch to the dough hook attachment and knead the dough on medium speed until it becomes smooth, elastic, and supple—about 5 minutes.
- Shape the dough into a ball and place it into a large, lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until it doubles in size.
- After the dough has risen, punch it down gently to deflate. Divide it into two equal portions and shape each portion into a round pizza base, ready for topping and grilling.
