This green pepper, onion, and cheese pizza layers tomato sauce, thinly sliced vegetables, and mozzarella over a prepared pizza dough base. Oregano and garlic powder season the topping, with optional chili flakes for heat. The green pepper adds a fresh, slightly bitter contrast to the melted cheese, while the onion softens as the pizza bakes.
Thin vegetable slices help the topping cook during the short baking time. Spread them evenly so the center is not overloaded, and check the crust as well as the cheese before removing the pizza from the oven. This recipe makes one 12-inch pizza, which can be cut into six slices.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Green Pepper, Onion, and Cheese Pizza
A 12-inch pizza topped with tomato sauce, green bell pepper, onion, mozzarella, oregano, and garlic powder, with optional chili flakes and fresh herbs.
Ingredients
Equipment
Nonstick Pizza Tray
Cooking Instructions
- Preheat the oven to 475°F (245°C).
- Lightly grease a pizza pan or baking sheet with olive oil.
- Stretch or roll the pizza dough into a 12-inch circle and place it on the prepared pan.
- Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
- Sprinkle half of the mozzarella cheese over the sauce.
- Arrange the sliced green peppers and onions evenly over the cheese.
- Top with the remaining mozzarella cheese and Parmesan, if using.
- Sprinkle with oregano, garlic powder, crushed red pepper flakes if using, salt, and black pepper.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Garnish with fresh basil or parsley, slice, and serve hot.
Nutrition
Notes
• Use dough that is ready to shape. Follow any warming or resting instructions supplied with your dough before assembling the pizza.
• Slice the onion and green pepper thinly so they cook during the short baking time. Spread them evenly rather than piling them in the center.
• Dry washed peppers before slicing and topping the pizza to avoid adding excess surface moisture.
• Low-moisture mozzarella suits this shredded-cheese method. Fresh mozzarella contains more moisture and can produce a wetter topping.
• Check the underside and center of the crust as well as the melted cheese. A browned topping does not guarantee that the dough underneath is cooked.
• Let the pizza settle briefly before slicing so the cheese and toppings are easier to cut.