Happy Thursday, friends!
Today, we are going all-in on the greens with a delicious twist — my easy-to-make Garden Fresh Vegetarian Pizza!
Even if you are not vegetarian, this is your sign to try something different and enjoy the simple joy of going meat-free (just for today). It’s fun, flavourful, and oh-so-satisfying.
Now roll up those sleeves — it’s pizza time!
How to make Garden- Fresh Vegetarian Pizza
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- ¾ cup warm water
- 1 tbsp olive oil
For the sauce:
- ½ cup tomato puree
- 1 small clove garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper to taste
For the toppings:
- ½ cup mozzarella or any melting cheese
- ½ small zucchini, thinly sliced
- 4 cherry tomatoes, halved
- ½ red bell pepper, thinly sliced
- 4–5 mushrooms, sliced
- A handful of baby spinach leaves
- A few black olive slices (optional)
- Drizzle of olive oil for finishing
Method:
- Make the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil, then mix until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and let it rest for about 1 hour, or until doubled in size.
- Prepare the sauce: In a small pan, warm a teaspoon of oil. Add garlic and sauté briefly (don’t brown it). Stir in tomato puree, oregano, basil, salt, and pepper. Simmer for 5 minutes and set aside to cool.
- Assemble the pizza: Preheat oven to 200°C (400°F). Roll out your dough on a lightly floured surface into a circle (about 25 cm). Place it on a baking tray. Spread the sauce evenly. Sprinkle cheese. Arrange zucchini, cherry tomatoes, bell pepper, mushrooms, and olives beautifully on top.
- Bake: Bake for 12–15 minutes until the crust is golden and the cheese is melted.
- Finish and serve: Add fresh spinach leaves on top after baking. Drizzle lightly with olive oil before serving.
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