Classic Veggie Pizza

Average: 5 (1 vote)
(1 vote)
Classic Veggie Pizza
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20 min.
ready in 40 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The mushrooms on this vegetarian pizza are rich in B vitamins, which help support heart health, as well as antioxidants from the tomatoes.

Use whole wheat flour intead of white for more minerals and fiber.

1 slice contains
(Percentage of daily recommendation)
Calorie462 kcal(22 %)
Protein16.36 g(17 %)
Fat11.43 g(10 %)
Carbohydrates74.47 g(50 %)
Sugar added1.05 g(4 %)
Roughage2.82 g(9 %)
Vitamin A44.84 mg(5,605 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.17 mg(10 %)
Vitamin B₁0.74 mg(74 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.44 mg(70 %)
Vitamin B₆0.24 mg(17 %)
Folate164.1 μg(55 %)
Pantothenic acid1.98 mg(33 %)
Biotin4.49 μg(10 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C6.97 mg(7 %)
Potassium593.97 mg(15 %)
Calcium134.63 mg(13 %)
Magnesium38.54 mg(13 %)
Iron2.26 mg(15 %)
Iodine8.5 μg(4 %)
Zinc1.69 mg(21 %)
Saturated fatty acids2.91 g
Cholesterol7.59 mg


For the dough
2 ⅔ cups flour
¾ ounce Yeast
1 teaspoon sugar
2 tablespoons olive oil
flour (for the work surface)
For the topping
cup tomato passata
½ teaspoon dried oregano
¼ cup Dried tomatoes (from a jar, drained, cut into strips)
2 cups brown Mushrooms (sliced)
½ cup fresh Mozzarella (chopped)
Basil (to garnish)
How healthy are the main ingredients?
MushroomMozzarellatomatoolive oilsugaroregano

Kitchen utensils

2 Bowls, 1 Measuring cups, 1 Hand mixer, 1 Whisk, 1 Cutting board, 1 Small knife, 1 Box grater, 1 Sieve, 1 Tablespoon, 1 Teaspoon, 1 Non-stick pan (24 cm Ø), 1 Ladle, 1 Slotted spatula

Preparation steps

To make the dough, mix the flour with 1 tsp salt in a large bowl and create a well in the middle. Dissolve the yeast and sugar in 200 ml warm water and pour into in the well along with the olive oil. Gradually stir in the flour from the sides and knead until the dough is smooth and falls away from the sides of the bowl. Cover and leave to rise in a warm place for around 1 hour or until the dough has doubled in size.
To make the topping, mix the passata with salt, ground black pepper and the oregano.
Heat the oven to 230°C (210°C in a fan oven), 450°F, gas 8 and line a baking tray with greaseproof paper.
Roll out the dough on a floured work surface approx. 20 cm in diameter. Place on the prepared baking tray and spread with the tomato sauce. Top with the dried tomatoes, mushrooms and mozzarella and bake for around 15-20 minutes until the edge is brown and crispy. Serve garnished with basil.