Vegetable Pizza

A pizza is versatile way to use a range of meats and vegetables from your fridge! Use store-bought bases, pita breads or wraps or follow this recipe to make your own pizza base.

Preparation & Cooking time: 1 hour 50 minutes
Difficulty: Easy
Servings: Makes 1 large pizza


Pizza base
300 g or 2 ½ cups strong white flour
1 tsp fast-action dried yeast
1 tsp salt
200 ml or ⅞ cup warm water
1 tbsp olive oil
Tomato pizza sauce
400 g diced tomatoes
2 garlic cloves, crushed
1 handful basil or oregano (optional)
salt and pepper
2 tbsp olive oil
½ green pepper, seeds removed, sliced thinly
½ a zucchini, sliced thinly
100 g button mushrooms, sliced
1 onion, sliced
2 cloves garlic, crushed
3 roma tomatoes, quartered
150 g mozzarella cheese, chopped
4 tbsp grated parmesan cheese
fresh basil


1 For the base, mix together the flour yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.

2 Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.

3 Meanwhile make the pizza sauce. Place tomatoes, garlic, herbs, salt and pepper in a small frying pan and boil on medium–high heat for 10 minutes, or until sauce thickens. Stir occasionally. Then put aside.

4 For the topping, some olive oil in a frying pan and lightly cook the pepper, zucchini, mushrooms and onion until softened but not browned. Add the garlic and cook for 1-2 minutes until softened. Remove from the heat and season to taste with salt and black pepper.

5 Heat the oven to 200°C (180° fan). Grease a baking tray. 

6 Quickly knead the dough and roll out into a large round about 25 cm in diameter. Place on the baking tray and spread with tomato pizza sauce.

7 Spoon the toppings onto the pizza base and top with the tomatoes, basil and cheeses.  Bake for about 15 minutes until bubbling and golden.

Tip: Don't have time to make the full base? Make this super quick dough using self-raising flour instead.

Leftovers: Extra pizza dough (uncooked) can be frozen. Make double when you are making the dough and then freeze half for a quick meal another night.

Variations: There are loads of vegetarian pizza toppings variations you can make depending on what's in your fridge! Why not try some of these:

- Pumpkin, caramelised onion and goats cheese
- Roasted eggplant, capsicum and fetta
- Mixed mushrooms with fetta
- Pumpkin, pesto and spinach
- Shredded kale, mushroom and onion