Hand-Stretched Pizza al Taglio with Mixed Vegetables and Mozzarella

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A flavorful Roman-style pizza al taglio featuring hand-stretched dough topped with colorful mixed vegetables and creamy mozzarella, baked in a rectangular pan. This Italian-inspired pizza recipe (vegetarian), ready in about 38 minutes, pairs pizza dough, tomato sauce, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g pizza dough
• 110 g tomato sauce
• 160 g mozzarella cheese
• 1 medium (120 g) red bell pepper
• 1 medium (120 g) yellow bell pepper
• 100 g zucchini
• 1 small (70 g) red onion
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 450°F (230°C). Lightly oil a 12x8-inch rectangular baking pan with 1 tbsp olive oil.
2. Step 2: Hand-stretch 400 g pizza dough into a rectangle slightly larger than the pan and transfer it into the pan, pressing gently to fit and creating a small rim around the edges.
3. Step 3: Spread 110 g tomato sauce evenly over the dough surface.
4. Step 4: Dice 1 medium red bell pepper and 1 medium yellow bell pepper into 1/2-inch pieces, slice 100 g zucchini into thin half-moons, and thinly slice 1 small red onion.
5. Step 5: In a bowl, toss the prepared vegetables with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried basil until evenly coated.
6. Step 6: Scatter the mixed vegetables evenly over the tomato sauce layer.
7. Step 7: Tear 160 g mozzarella cheese into small pieces and distribute over the vegetables.
8. Step 8: Bake in the preheated oven for 15-18 minutes until the crust edges are golden and cheese is melted with light browning.
9. Step 9: Remove from oven, let cool for 3 minutes, slice into squares, and serve warm.