Easy Vegetable Pizza Recipe – Homemade Crust & Spicy Chili

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Pizza Recipe – Homemade Crust & Spicy Chili

Hey everyone! If you’re anything like me, sometimes you just crave a good pizza. But ordering in gets old (and expensive!) fast. That’s why I’m so excited to share my go-to recipe for a delicious, homemade vegetable pizza. It’s surprisingly easy, even with making the crust from scratch, and you can totally customize it with your favorite veggies. I first made this when I was trying to get my kids to eat more vegetables – and honestly, the spicy chili was the secret weapon! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any vegetable pizza recipe. It’s a winner because:

• Homemade Crust: So much better than store-bought, and you control the ingredients!
• Customizable: Swap out the veggies for whatever you have on hand or love the most.
• Spicy Kick: That little bit of chili and cayenne pepper adds a fantastic flavour.
• Relatively Quick: From start to finish, you’ll have a hot, fresh pizza in under an hour.
• Fun for the Whole Family: Get everyone involved in prepping the toppings!

Ingredients

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

• 1 cup All-purpose flour (Plain flour/maida) – about 120g
• 1 teaspoon Instant Yeast
• ½ – ¾ cup Milk – about 120-180ml
• ½ – ¾ cup Water (approx.) – about 120-180ml
• 2+ tablespoons Olive oil
• ½ teaspoon Salt
• 1 teaspoon Sugar
• ½ – 1 cup Grated mozzarella or Pizza cheese – about 80-160g
• ½ Onion, sliced
• 1 Tomato, sliced
• ½ Capsicum (Bell pepper), sliced
• ½ Zucchini, sliced
• 1 Red ripe chilli, sliced (adjust to your spice preference!)
• Cayenne pepper (to taste)
• 2 tablespoons Pasta sauce or pizza sauce

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference:

• Instant Yeast: This is a lifesaver! No need to proof it beforehand, which makes the whole process so much faster.
• Olive Oil: Don’t skimp on the olive oil! It adds so much flavour to the crust. Extra virgin is lovely, but regular olive oil works just fine.
• Cheese Choices: Mozzarella is classic, but feel free to experiment. A mix of mozzarella and cheddar, or even a little Parmesan, can be delicious.
• Veggie Variations: This is where things get fun! In India, we love adding paneer, mushrooms, or even boiled potatoes to our pizzas. Feel free to get creative. My aunt always adds a sprinkle of chaat masala to her veggie toppings – it’s amazing!
• Spice it Up: Adjust the amount of chili and cayenne pepper to your liking. If you’re not a fan of heat, you can skip them altogether.

Step-By-Step Instructions

Alright, let’s make some pizza!

1. In a large bowl, combine the flour, salt, and instant yeast. Give it a good mix.
2. Warm the milk and water until lukewarm – not too hot, or you’ll kill the yeast! Dissolve the sugar in the milk-water mixture.
3. Add the milk mixture and olive oil to the dry ingredients. Mix everything together until a dough starts to form.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it’s smooth and elastic. Cover the bowl with a clean cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. While the dough is rising, preheat your oven to 200°C (392°F). Get your vegetable toppings prepped and ready to go.
6. Once the dough has risen, punch it down gently. Roll it out on a floured surface into a thick crust, with slightly raised edges.
7. Transfer the dough to a greased pizza pan. Spread the pasta sauce evenly over the crust, then sprinkle with about half of the cheese.
8. Arrange your veggies and chili slices over the sauce. Sprinkle with the remaining cheese and a pinch of cayenne pepper.
9. Bake for 14-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Keep an eye on it after 11 minutes to make sure it doesn’t burn!
10. Let the pizza cool slightly before slicing and serving. Enjoy!

Expert Tips

• Don’t Overwork the Dough: Overkneading can make the crust tough.
• Warm Place for Rising: A slightly warm oven (turned off!) or a sunny spot works great for helping the dough rise.
• Pre-bake the Crust (Optional): For an extra crispy crust, pre-bake it for 5-7 minutes before adding the toppings.
• Even Topping Distribution: Make sure the veggies are spread evenly for a balanced flavour in every bite.

Variations

• Vegan Pizza Adaptation: Use a vegan mozzarella alternative and ensure your pasta sauce is vegan-friendly.
• Gluten-Free Pizza Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. You might need to adjust the amount of liquid slightly.
• Spice Level Adjustment: For a milder pizza, remove the chili and reduce the cayenne pepper. For a hotter pizza, add more chili or a pinch of chili flakes.
• Festival Adaptations: During Navratri, you can skip the onion and garlic and use permitted vegetables like potatoes, paneer, and pumpkin.

Serving Suggestions

This pizza is fantastic on its own, but here are a few ideas to complete the meal:

• A simple green salad with a light vinaigrette.
• Garlic bread (of course!).
• A side of coleslaw.
• A refreshing glass of lemonade or iced tea.

Storage Instructions

Leftover pizza? Yes, please!

• Refrigerate: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in the oven or a skillet for the best results. Microwaving can make the crust soggy.

FAQs

What type of flour is best for a crispy pizza crust?

Bread flour has a higher protein content, which helps develop gluten and creates a chewier, crispier crust. However, all-purpose flour works perfectly well too!

Can I make the dough ahead of time? How long will it keep?

Yes! You can make the dough a day or two in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature for about 30 minutes before rolling it out.

What are some good substitutions for olive oil?

Vegetable oil, canola oil, or even melted butter can be used as substitutes for olive oil.

Can I use fresh herbs instead of dried spices?

Absolutely! Fresh basil, oregano, or thyme would be delicious sprinkled over the pizza before baking.

How can I prevent the pizza crust from becoming soggy?

Don’t overload the pizza with toppings, and pre-bake the crust for a few minutes if you’re using particularly juicy vegetables.

What is the best way to store leftover pizza?

Store it in an airtight container in the refrigerator. Reheat in the oven or a skillet for the best texture.

Enjoy making (and eating!) this delicious homemade vegetable pizza. I hope it becomes a family favourite in your home, just like it is in mine! Let me know in the comments how it turns out for you. Happy cooking!