Hand-Stretched Pizza al Taglio with Mixed Vegetables and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 20 min Cook: 18 min Serves 4 Italian cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Hand-Stretched Pizza al Taglio with Mixed Vegetables and Mozzarella take to make?

Total time is about 38 minutes (20 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hand-Stretched Pizza al Taglio with Mixed Vegetables and Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pizza dough from drying out.

Can I substitute ingredients in Hand-Stretched Pizza al Taglio with Mixed Vegetables and Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hand-Stretched Pizza al Taglio with Mixed Vegetables and Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Hand-Stretched Pizza al Taglio with Mixed Vegetables and Mozzarella vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes