Easy Homemade Veg Pizza Recipe

Indulge in the flavours of a delicious homemade Veg Pizza, perfectly crafted for your New Year’s celebration!

Made with a soft and fluffy dough using instant yeast, this pizza is topped with a colourful medley of sautéed onions, crunchy capsicums, sweet corn, savoury olives, and juicy tomatoes.

This easy-to-make recipe is a must-have for your New Year’s party menu, sure to impress your friends and family. Get ready to ring in the New Year with a flavorful and memorable culinary delight!

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Serves: 2 pizza (8-9 inch each)

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min

Part 1: Pizza Dough Recipe using Instant Yeast

Ingredients:

2 cups all-purpose flour

3/4 tsp salt

1.5 tsp sugar, caster or superfine

2¼ tsp instant dry yeast

2 tbsp olive oil

3/4 -1 cup lukewarm water

Olive oil for greasing

All-purpose flour for dusting

Instructions:

Mixing the Dough

In a large bowl, combine all-purpose flour, salt, and sugar. Mix well.

Add instant dry yeast, taking care not to place it directly on top of the salt (as this can deactivate the yeast). Mix until well combined.

Pour in olive oil and a small amount of lukewarm water. Mix until the ingredients start to come together.

Gradually add more water in small batches, mixing until a slightly sticky dough forms. The amount of water needed may vary (3/4 cup to 1 cup), so add it incrementally and stop as soon as the dough comes together.

Kneading the Dough

Sprinkle flour over a rolling surface or mat.

Place the dough on the floured surface.

Knead the dough for 5 minutes, until it becomes smooth and elastic.

Kneading the Dough: Two Methods

You can knead the dough using one of the following two methods:

Method 1: Stretch, Fold, and Rotate

Place the dough on a floured surface.

Stretch the dough away from you with the heel of your palm.

Fold the dough back onto itself.

Rotate the dough at 90 degrees (clockwise or anticlockwise).

Repeat steps 2-4 until the dough is smooth and elastic.

Method 2: Fold and Turn

Apply flour to your palm.

Hold the dough and fold the edges into the centre, away from your face (like folding a book).

Turn the dough and fold again.

Continue folding for 8-9 times.

Check the dough for readiness (see below).

Checking the Dough’s Readiness

To ensure the dough is ready to rise, perform the following test:

Press the dough gently with your finger.

If it bounces back, it’s ready.

If not, continue kneading and testing until it passes the bounce-back test.

Letting the Dough Rise and Shape

Drizzle a small amount of olive oil into the same bowl used for mixing the dough (or a clean one). Spread the oil evenly.

Gently position the dough into the prepared bowl. Apply a little oil over the top of the dough to prevent drying.

Cover the bowl with cling wrap. Place it in a slightly warm location, away from drafts. Let the dough rise for:

1-2 hours, or until it has doubled in size (summer: 30 minutes to 1 hour, winter: longer time)

Once risen, unwrap the bowl and gently punch down the dough to release air bubbles. Bring the sides to the centre.

Sprinkle flour over a rolling surface. Place the dough, divide it in half, and form smooth balls.

Flip the dough balls and place them seam-side down on the mat. Cover with cling wrap. Let them rest for at least 30 minutes to 1 hour. The dough will rise again.

Part 2: Preparing the Pizza Base And Baking

Ingredients:

2 homemade pizza doughs

Cornmeal for dusting

1 tbsp olive oil

1/2 cup pizza sauce

3/4 cup mozzarella cheese, grated

Sliced onion and capsicum, as required

Sweet corn, as required

Sliced black olive, as required

Tomato, as required

Olive oil, for brushing

Milk, for brushing

1 tsp pizza seasoning

1 tsp chilli flakes

Instructions:

Preparing the Pizza Base:

Preheat the oven to 200°C (400°F) for at least 15-20 minutes.

Place a piece of parchment/baking paper on the rolling surface and sprinkle cornmeal over it.

Put the dough on the prepared surface and create a depression in the centre using your fist. Gently spread the dough into a round shape with your fingers, ensuring the edge remains thick.

If the dough shrinks back while stretching, wait a few minutes to let it relax, then continue spreading.

Brush olive oil over the pizza base and prick it with a fork to prevent bubbles.

Carefully lift the pizza dough/base with the parchment paper and place it on the pizza tray.

Alternative (without parchment paper):

Sprinkle cornmeal over the rolling surface before stretching the dough.

Grease the pizza tray with olive oil before placing the dough on it.

Baking and Topping the Pizza:

Bake the pizza base for 10 minutes at 200°C (400°F).

Remove the base from the oven and spread pizza sauce evenly, leaving a 1 cm border around the edges.

Sprinkle shredded mozzarella cheese, followed by your desired toppings (onion, capsicum, sweet corn, olive, and tomato).

Sprinkle more cheese and brush the edges with olive oil and milk.

Return the pizza to the oven and bake for an additional 5-10 minutes, or until the cheese is bubbly and the crust is slightly golden.

Remove the pizza from the oven, sprinkle with pizza seasoning and chilli flakes. Your homemade veg pizza is now ready to be served and enjoyed!

Print It Or Pin It For Later!

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!

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