Nothing better to delight young and old than a pizza night with family or friends. Discover our 7 delicious vegetarian pizza recipes that feature summer vegetables.
Just because you’re a vegetarian or want to eat less meat doesn’t mean you should deprive yourself of pizza, quite the contrary. Far from ready-made preparations stuffed with processed foods, there are many healthier but still tasty alternatives.
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To vary the pleasures, use fresh cream to make a white pizza. You can also prepare pesto or homemade tomato sauce for a healthy version. For the garnish, bet on the seasonal vegetables : zucchini, eggplant, tomatoes, corn, spinach, peppers…
And in terms of cheeses, there is a multitude of choices: emmental, gruyère, mozzarella, goat cheese, but also ricotta, burrata, parmesan or feta.
How to make homemade pizza dough?
The secret to successful pizza dough is to use good quality flour so that the pizza is soft and crispy at the same time. It is the wealth gluten flour which gives the dough good elasticity. You can make 2 pizzas by following our pizza dough recipe.
450g T55 flour
1 packet of dry baker’s yeast
2 tbsp. c. salt
3 tbsp. at s. olive oil
20 cl of water at room temperature
Combine the flour, salt, baking powder and olive oil in a large bowl. Gradually add the water while mixing. Continue to knead until the dough forms a ball that comes off the sides of the bowl. Cover the bowl with a tea towel and let the dough rest for 1 hour at room temperature. Cut the ball in 2 and work the dough by hand on the work surface with a little flour until you obtain the desired shape.
Pizza with fresh goat cheese, baby spinach and beetroot hummus Preheat the oven to 200°C. Prepare the beetroot hummus: in a blender, combine 1 peeled and diced beetroot, a small can of chickpeas, 1 clove of garlic, 1 tbsp. at s. of olive oil and 1 of tahini, a pinch of cumin, salt, pepper and a little lemon juice. Spread the preparation then sprinkle with baby spinach and fresh goat cheese. Bake for about 10 minutes, the cheese should be slightly golden.
Pizza burrata and balsamic vinegar For the tomato sauce: Plunge 500 g of very ripe tomatoes into boiling water for 2 minutes. Remove the skin and seeds before coarsely chopping them. In a saucepan, sauté 1 onion and 1 minced garlic clove for 2 min. Add tomatoes, 1 tbsp. at s. tomato puree, 1 tbsp. c. of sugar, 1 bay leaf and 1 sprig of thyme. Leave to simmer for 15 minutes then remove the spices. Mix the preparation with a pinch of salt.For the pizza: Preheat the oven to 200°C. Cover the dough with tomato sauce. Bake between 8 and 10 min. Sprinkle with arugula and arrange the burrata in the center. Finally, season with salt, pepper and balsamic vinegar.
Pizza ricotta, zucchini and zucchini flowers Preheat the oven to 200°C. Remove the pistil from about 8 zucchini flowers, wash them and gently dry them. Wash and cut into slices 1 zucchini and a few cherry tomatoes. Cover the pizza dough with a layer of fresh cream and arrange the vegetables. Add a few balls of mozzarella and drizzle with olive oil. Bake for around 10 mins. Before serving, sprinkle with a few leaves of basil and ricotta.
Greek pizza with olives, peppers and feta Preheat the oven to 200°C. Dice 1 bell pepper and 100g of feta. Cover the dough with a layer of tomato sauce, add the peppers, feta and pitted olives. Season with salt and pepper, add Provencal herbs and drizzle with olive oil. Bake between 8 and 10 min.
Pizza with barbecue sauce, onions and eggplant Preheat the oven to 200°C. Cover the dough with a layer of tomato sauce. Sprinkle with 50 g of grated cheese. Dice 1⁄2 red onion, 1 tomato and 1 small eggplant. Arrange them on the pizza. Finally, add barbecue sauce and bake for about 10 minutes.
Homemade basil pesto pizza For the pesto: Mix 40 g of fresh basil leaves, 35 g of pine nuts, 40 g of parmesan, 1 clove of garlic and 3 tbsp. at s. olive oil. Salt and pepper according to your preferences. Refrigerate the pesto for at least 1 hour before using. For the pizza: Preheat the oven to 200°C. Spread the fresh pesto over the dough, sprinkle with grated mozzarella and halved cherry tomatoes. Bake for 8 to 10 minutes and sprinkle with a few rocket leaves before serving.