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Vegetarian Pizza Recipes

Vegetarian Pizza Recipes

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Two-Tomato Pizza

Roland Bello

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You don't need to be a vegetarian to love these pizzas topped with all kinds of cheeses -- including mozzarella, ricotta, Parmesan, Pecorino Romano, Gruyere, and Havarti -- and vegetables galore. Pizzas can be made with from-scratch crust when you have the time, or with store-bought dough on busy nights.

Two-Tomato Pizza

This is pizza at its most elemental -- just pureed yellow and red tomatoes, olive oil, salt, and dough. The result is an outstanding mix of crispy, tender, and chewy, with a developed flavor all its own. Option: Scatter freshly dressed salad greens over the top of the baked pie.

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Grilled Pepper and Red-Onion Pizzas

Bryan Gardner

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This quick grilled pizza stars peppers and onions on a bed of goat cheese and has a delicate balance of acidity, sweetness, and heat. Using store-bought dough makes for the ultimate no-fuss pizza night.

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Escarole, Provolone, and Cherry-Tomato Pizza

Roland Bello

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Savory provolone, hearty dressed greens, and spicy red-pepper flakes are baked together on the crust. Before serving, sweeten and cool the assertive flavors with randomly placed cherry-tomato halves.

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Eggplant, Pistachio, and Pomegranate Pizza

Roland Bello

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Borrowing from the flavors of the eastern Mediterranean, this vegetarian pizza is a study in textural contrast: Eggplant is thinly sliced lengthwise, pressed into the dough, and drizzled with olive oil and salt before baking. Then salty nuts; bursting, juicy seeds; and herbaceous green cilantro leaves are tossed over the warm pie as soon as it’s out of the oven. Crumbled fresh feta cheese manages to be both cool and firm in some spots and warm and soft in others.

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Mixed-Mushroom and Scallion Pizza

Roland Bello

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Start by blanketing the dough with finely grated Parmesan cheese. Press in scallions to create faceted shapes, then fill in those shapes with any combination of sliced fresh mushrooms, such as portobello, cremini, button, and beech. Cut slices along the scallions for graphic presentation. Option: Slide a few sunny-side-up fried eggs on top before serving.

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Spinach and Cheese Calzone

An easy way to use up frozen pizza dough is by making this vegetarian Spinach and Cheese Calzone. The combo of rich and creamy ricotta and fresh mozzarella make it doubly cheesy and delicious!Get the Spinach and Cheese Calzone Recipe

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Pizza Two Ways

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One batch of dough yields two varieties of pizza: roasted tomato with ricotta and basil, and potato with rosemary. You can make the dough and roast the tomatoes in advance, then store in the freezer for up to a month.

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Grilled Asparagus and Ricotta Pizza

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Lightly char rounds of homemade pizza dough and top with creamy ricotta cheese, lemon zest, and grilled asparagus. Simmer garlic and rosemary in extra-virgin olive oil to make the fragrant, infused oil for brushing the dough.

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Tomato and Basil Pizza

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Grill rounds of homemade pizza dough until lightly charred before adding the toppings. Use the accompanying recipe for tomato sauce or grab your favorite store-bought variety, then scatter fresh mozzarella and basil leaves over the top. For a unique take on these classic summertime flavors, add a cheesy fresh corn puree.

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Butternut Squash Pizza with Hazelnut Dough

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Sweet butternut squash and dusky sage are a perfect pairing on top of hazelnut-studded pizza dough. Use a mandoline or a food processor fitted with a slicing blade to get thin, even slices of squash.

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Pesto Pizzas

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At the height of summer, buy lots of fresh basil and make pesto to freeze so you can enjoy these easy pizzas anytime.

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Whole-Wheat Greek Pizza

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The halloumi cheese on this pizza, made from a blend of sheep's and goat's milk, remains satisfyingly chewy even when heated. Cherry tomatoes, Kalamata olives, and pine nuts evoke the flavors of the Mediterranean.

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Three-Cheese Pizza

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Grill rounds of homemade pizza dough until lightly charred before adding the toppings for this white pizza: fontina and fresh and part-skim mozzarella cheeses.

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Individual Pizzas with Pecorino, Arugula, and Tomatoes

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Like having a pizza and a salad all in one! The grape tomatoes are baked with the whole-wheat crusts, while the dressed baby arugula and shaved pecorino are piled on afterward.

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Roasted Fall Vegetable and Ricotta Pizza

David Loftus

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Roasted butternut squash, new potatoes, red onions, and carrots make a surprising and sophisticated pizza topping. Ricotta and mozzarella cheeses add richness without overpowering the flavor of the vegetables.

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West Coast Grilled Vegetable Pizza

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This pizza features a grilled crust piled with a salad of fresh spinach, avocado, tomatoes, and goat cheese. Dress fresh spinach and diced avocado with red-wine vinegar and olive oil, and pile onto the pizzas just before serving.

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Grilled Pizzas with Asparagus and Sun-Dried Tomatoes

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Season asparagus and scallions with the oil from a jar of sun-dried tomatoes, and grill until they are caramelized and tender. Scatter the vegetables over grilled pizza dough spread with ricotta cheese.

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Fontina, Fennel, and Onion Pizza

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A mixture of caramelized fennel and onions is spread onto homemade pizza dough and topped with fontina cheese and rosemary-garlic olive oil. This pizza can be cooked on the grill or in the oven on a pizza stone.

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Mini Spinach-and-Cheese Pizzas

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Whole-wheat pitas stand in for pizza dough in these quick and easy personal-size pizzas. Season ricotta cheese with crushed garlic and dried oregano before spreading on the crusts. Try our Spinach and Pepper Pita Pizzas, too.

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