Vegetable Pizza – Pizza Verdure

Vegetable Pizza Recipe Picture

Deutsch English

Share this

Today I’ll show you my Vegetable Pizza recipe. This is “Mafiacake” – which does without meat and fish and is deliciously fragrant on your plate.

“La donna e mobile… “the wonderful aria by Giuseppe Verdi from the opera Rigoletto some Germans associate with the flat bread – thanks to the advertisement for finished pizzas. 

“La donna e mobile” means in German: “The lady is capricious – The lady is fickle”. Maybe it’s the frozen pizza with salami 😉

We both bake in any case something fresh and very tasty, which makes the lady happy again.

Now quickly the music on. We want to hear the incomparable Luciano Pavarotti sing and bake the pizza ourselves in your kitchen!


The preparation of Tuna Pizza I show you step by step somewhere else. © Thomas Sixt Food Photographer

1.Perfect Pizza Dough Preparation

Luigi leaves the pizza oven cold today, therefore we bake today ourselves…

The perfect dough is decisive for enjoyment. You can vary the topping to your heart’s content.

Which flour do I use for the pizza dough? Flour type 405 is the first choice!

I asked the specialists how to make the perfect dough. Here are the most important tips:

  • A very well-known and successful Italian pizza restaurant boss told me: The dough must rest for at least 24 hours. So the yeast can ferment in peace to the end, in advance and not only in the belly of the guests.
  • I also had an incomparably great pizza in Spain. The restaurant boss told me: He even lets his raw pizza dough rest for 48 hours and uses bubbling mineral water in the dough.

Can fresh pizza dough be frozen? The Pizzaiolo says it’s better to prepare it freshly!

I also like to prepare my pizza dough with fresh yeast. I usually use the following ingredients:

  1. flour type 405 (organic product is the best!)
  2. fresh yeast
  3. lukewarm water + some mineral water
  4. olive oil
  5. salt
  6. a good pinch of brown sugar
Hefeteig kneten

Knead the yeast dough in the mixing bowl. Kneading hooks have proved their worth! © Thomas Sixt Food Photographer

1.1 Quickly prepare Pizza Dough

My dough comes after the first kneading as a thick ball in the bowl. With a very damp fresh kitchen towel I cover then bowl and thus also dough dumpling.

Now I put the yeast dough for about 30 minutes into the oven, which has a maximum temperature of 30° C. The dough is then put into the oven and the dough is then ready to eat. If you cannot adjust your stove below 50°C, please use only the light.

Light “on” produces enough heat in the oven and the yeast weights can do their work!

So the dough gains volume and rises wonderfully.

You can knead the dough again after 30 minutes and process it immediately.

Hefeteig für Pizza ist ausgezeichnet aufgegangen.

Yeast weight at work, you can smell the activity of diligent dwarves. This is real bakery feeling! © Thomas Sixt Food Photographer

Last tip at this point: Let the baking trays covered with dough rest in the oven for another 15 minutes, this will create the perfect volume!

Pizzateig frisch in das Pizzablech eingelegt rund.

If your schedule allows, please let the dough go twice. The first time in the bowl, the second time after rolling out. The yeast dough dumplings will reward you with a fluffy and crispy pizza experience 🙂 © Thomas Sixt Food Photographer

1.2 Slowly prepare the Yeast Dough

I take the expert tip with the long fermentation in any case to heart. If my schedule allows it, I prepare the dough exclusively with room-warm, sparkling mineral water and let the dough “go” for up to 24 hours, overnight in the refrigerator.

Yeast dough with mineral water + 24 hours refrigerator maturation – The yeast weights slow down your activity and the dough becomes more digestible.

Basically, you can leave the pizza dough in the fridge even longer and use it later, because the dough will keep cool for a good 48 hours.


Wrap the dough ball loosely in foil or place it in a pot and close with a lid. The yeast dough can then be placed in the refrigerator. © Thomas Sixt Food Photographer

2. Which is the right Pizza Cheese?

Let’s just stick to the original here. Here you can find my cheese taste table for easy selection…

Cheese NameTasteFeeling
Mozzarellalight, finewonderful
Mozzarella di Bufala Campanalight, finedelicious
Parmesanstrong flavourperfect
Pecorinostrong flavourperfect
Dutch cheese like Goudato heavy🙁

Mozzarella di Bufala Campana and Parmesan are the first choice for gourmet pizza!

3. Bake Pizza at Home in the Oven

How does the pizza work in the home oven? What is the ideal temperature?  Here are my tips for an authentic, perfect baking result in your home oven…

  1. Use baking paper and baking tray or coated pizza trays.
  2. Pizza stones are great, but you need some practice and a very long preheating time. Pizza stone is not my world!
  3. Preheat the oven to bake the pizza at at least 220°C, a real pizza oven will reach almost 300°C.
  4. The best way to bake a pizza is hot air in combination with top/bottom heat.

How many degrees does a pizza need? Aim for a temperature between 200 and 210°C!

Why top/bottom heat with hot air? Because in a real pizza oven there is not only high heat but also a stream of air.

Now let’s take care of the preparation…

Pizza mit Gemüse belegen

Cover the dough with the prepared vegetables, do not forget to preheat from the oven.! © Thomas Sixt Food Photographer

Gemüsepizza Backblech

The topped pizza after baking. © Thomas Sixt Food Fotograf

4. This Way to the Recipe

Below are all the preparation steps with photos and tips… Please use the comment function at the bottom of this page to answer any questions you may have.

Vegetable Pizza Recipe Picture
Print Recipe
5 from 8 votes
Vegetable Pizza
Prepare your own pizza step by step. Instructions by professional chef Thomas Sixt. Chef's recipe for success.
Prep Time17 mins
Cook Time13 mins
Total Time1 hr
Course: Main Courses
Cuisine: Italian Recipes
Keyword: Gluten Free Recipes
Servings: 4 Portions
Calories: 2063kcal
Author: Thomas Sixt
Pizza Dough:
  • 500 g flour I use type 405
  • 30 g yeast or 1 pack dry yeast fresh yeast is best
  • 3 pinches sugar I use brown sugar
  • 230 - 250 ml lukewarm water or mineral water
  • 4 tbs oliv oil
  • 1/4 tsp salt
Tomato Sauce
  • 1 can canned tomatoes
  • 1 pc onions
  • 1 pc clove if garlic
  • some salt
  • some pepper
  • some sugar
  • some thyme or Oregano
  • 1 pc tomato
  • 1 can chopped tomatoes
  • 5 pinches salt
  • 5 pinches black pepper
  • 3 pinches sugar
  • 100 g fresh basil leaves
  • 1 pc yellow onions
  • 2 pc red bell pepper
  • 2-3 packages Mozzarella see table
  • 1 twig rosemary
  • 1 pinch chilli
  • 1 tbs oliv oil or herb oil
  • Preheat the oven to 30 °C. Follow my tip in the article. Sieve the flour fresh and put it in a mixing bowl, add the remaining ingredients for the yeast dough.
    Hefeteig zutaten in einer Rührschüssel
  • Process the dough with the kneading hooks.
    Hefeteig kneten
  • Form the dough into a ball.
    Hefeteig für Pizza zur Kugel geformt
  • Place the dough in the bowl, cover with a cloth and put in the oven for 30 minutes.
    Teig in Schüssel vor dem gehen.
  • Prepare the tomato sauce: You can season the chunky tomatoes directly with salt, pepper and sugar or sweat an onion-garlic mixture and refine the tomato sauce accordingly.
    Tomatensoße zubereiten leicht gemacht.
  • Cut the tomato into thin slices for the topping.
    Tomaten in Scheiben schneiden
  • Cut the peeled onion into thin slices.
    Zwiebeln in Scheiben schneiden
  • Cut the peppers into thin strips.
    Paprika in Streifen schneiden
  • Cut the mushrooms into thin slices.
    Champignons in Scheiben schneiden
  • Remove the mozzarella from the packaging, dry and grate coarsely or pluck finely.
  • Remove the leaves from the basil collar.
    Basilikum frisch
  • After 30 minutes the dough volume has doubled.
    Hefeteig für Pizza ist ausgezeichnet aufgegangen.
  • Remove the pizza dough from the oven and knead with your hands. Use some flour if necessary. Prepare the pizza either on the baking tray with baking paper or with coated pizza trays. Roll out the dough to a thickness of 2-3 mm and place it on the trays.
    Pizzateig ausrollen
  • Place the baking tray or pizza tray with the dough back in the oven and leave to rise at 30° C for at least 15 minutes.
    Pizzateig frisch in das Pizzablech eingelegt rund.
  • Remove the pizza trays from the oven and preheat the oven to 220°C top/bottom heat or combination hot air. Spread the prepared tomatoes thinly on the pizza dough.
    Mit tomatensoße bestreichen
  • Place mushrooms and prepared vegetables on top according to taste.
    Pizza mit Champignonscheiben
  • Spread the basil leaves over the pizza topping.
    Pizza mit Gemüse belegen
  • Finally, cover with the grated cheese.
    Pizza mit Käse
  • Now bake in the oven, the cooking time is 10-15 minutes. Depending on how much power your stove has.
    Gemüsepizza Backblech
  • Serve quickly, I like to cut into pieces before serving!

5. Calories and Nutritional Values

Nutrition Facts
Vegetable Pizza
Amount Per Serving
Calories 2063 Calories from Fat 963
% Daily Value*
Fat 107g165%
Saturated Fat 15g94%
Trans Fat 0.003g
Polyunsaturated Fat 14g
Monounsaturated Fat 73g
Cholesterol 18mg6%
Sodium 958mg42%
Potassium 1119mg32%
Carbohydrates 214g71%
Fiber 13g54%
Sugar 8g9%
Protein 63g126%
* Percent Daily Values are based on a 2000 calorie diet.

6. More Ideas from the Baking Tray

Tuna Pizza
Pizza Prosciutto
Pizza Salami
Share this

Leave a Reply

Your email address will not be published. Required fields are marked *