Bell Pepper & Tomato Pizza
Colorful peppers, juicy tomato, and bubbling mozzarella turn a simple homemade crust into a lively veggie pizza.
Let’s make something lovely.
A few thinly sliced vegetables go a long way on pizza. Peppers keep a little bite, tomato brings brightness, and mozzarella ties the toppings together without hiding them.
The dough is deliberately small enough for one home baking sheet. A hot oven and a light hand with the toppings give the center a better chance to bake through before the vegetables release too much moisture.
Bell Pepper & Tomato Pizza
What you’ll need
Dough
Toppings
Let’s do this
- 1
Mix and knead
Stir the flour, yeast, sugar, and salt in a bowl. Add the water and 1 tablespoon oil. Mix into a rough dough, then knead on a clean surface for 8–10 minutes until smooth and elastic. The dough should feel slightly tacky.
- 2
Let the dough rise
Cover the bowl and let the dough rise in a warm place for 60 minutes, or until roughly doubled. Raw flour is not ready to eat, so do not taste the dough.
- 3
Heat the oven and shape
Heat the oven to 475°F/245°C, with a rack in the lower third. Lightly oil a sturdy metal baking sheet. Dust the dough with the shaping flour, stretch it into a 12-inch circle, and set it on the sheet. If it springs back, cover and rest for 10 minutes before finishing.
- 4
Top lightly
Spread the sauce over the dough, leaving a 3/4-inch border. Add the cheese, pepper, tomato, and onion in an even layer. Sprinkle with oregano and drizzle with the remaining teaspoon of oil.
- 5
Bake
Bake for 14–18 minutes, until the crust is browned underneath, the cheese is bubbling, and the center dough is fully baked rather than gummy. Let stand for 3 minutes before slicing; this brief serving pause is included in the active preparation time.
Wheat, Milk. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Thin slices cook more evenly than chunky vegetables.
Blot sliced tomatoes before adding them to the pizza.
An oven that has fully preheated is essential for a well-baked base.
Refrigerate leftover pizza within 2 hours in a covered container and eat within 3 days. Reheat at 375°F/190°C until the center reaches 165°F/74°C. Freeze wrapped slices for up to 2 months for best quality.
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