Vegetable Medley Pizza with Roasted Bell Peppers and Olives
A hearty vegetarian pizza featuring roasted bell peppers, mushrooms, and kalamata olives on a crispy crust. This mediterranean-inspired vegetarian ready in about 65 minutes pairs all-purpose flour, warm water, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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
- 180g all-purpose flour
- 90ml warm water
- 5g dried oregano
- 60g kalamata olives
- 150g creamy mozzarella cheese
- 150g red bell peppers
- 100g white mushrooms
- 3g garlic powder
Instructions
- Step 1: Combine 180g all-purpose flour, 3g garlic powder, 5g dried oregano, and 90ml warm water to form a dough. Knead 8 minutes until smooth, then rest covered for 45 minutes.
- Step 2: Slice 150g red bell peppers and 100g white mushrooms into thin strips. Toss with 5ml olive oil and roast at 200°C for 15 minutes until tender.
- Step 3: Preheat oven to 230°C. Roll dough into a 30cm circle. Spread 150g creamy mozzarella evenly over crust, then top with roasted vegetables and 60g pitted kalamata olives.
- Step 4: Bake for 12-14 minutes until crust is crisp and edges are golden.
- Step 5: Let rest 3 minutes before slicing to allow cheese to set.
Frequently asked questions
How long does Vegetable Medley Pizza with Roasted Bell Peppers and Olives take to make?
Total time is about 65 minutes (50 min prep + 15 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 Vegetable Medley Pizza with Roasted Bell Peppers and Olives?
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 all-purpose flour from drying out.
Can I substitute ingredients in Vegetable Medley Pizza with Roasted Bell Peppers and Olives?
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 Vegetable Medley Pizza with Roasted Bell Peppers and Olives for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Vegetable Medley Pizza with Roasted Bell Peppers and Olives?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The roasted bell peppers and olives made this pizza a hit at dinner. So fresh!
- ★★★★★
Loved it! My kids asked for seconds.
- ★★★★☆
The medley was tasty, but the olives were a bit too salty for my preference.
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