If you love pizza but want to keep things meat-free without skimping on flavor, then you’re going to adore this Vegetarian Roasted Red Pepper Pizza Recipe. It’s packed with colorful veggies like roasted red peppers and artichokes, layered over a blend of melty cheeses, and finished with fresh basil that just sings. I absolutely love how this turns out — it’s like a mini celebration on your plate! Keep reading, and I’ll share everything you need to make this fan-freaking-tastic pizza at home.

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Why You’ll Love This Recipe

Fresh, vibrant flavors: The combination of roasted red peppers, artichokes, and fresh basil creates a bright and satisfying taste.
Easy to customize: You can tweak the toppings or cheese blends to make it totally your own.
Quick assembly: Ready in under 30 minutes, perfect for midweek dinners.
Great for sharing: It’s a crowd-pleaser, ideal for family pizza nights or gatherings with friends.

A round pizza with a golden-brown, slightly crispy crust sits on a white marbled surface. The first layer is red tomato sauce spread evenly over the dough. Next, a layer of melted cheese covers the sauce with a creamy and bubbly texture. Scattered on top are light yellow artichoke hearts, thin strips of purple-red onion, thin slices of green jalapeño peppers, and small pieces of red bell pepper. Red chili flakes are lightly sprinkled over the pizza. The toppings create a colorful and textured look with different sizes=

Ingredients You’ll Need

All of these ingredients come together beautifully to create a well-balanced and flavorful vegetarian pizza. Keep an eye out for good-quality roasted red peppers and fresh basil – those little details make a big difference!

Flat lay of a smooth round ball of pizza dough resting next to a small mound of golden cornmeal scattered lightly on the white surface, a small white ceramic bowl filled with vibrant deep red pizza sauce, three small piles of shredded cheese in white ceramic bowls showing creamy white mozzarella, pale yellow Asiago, and slightly crumbly off-white pecorino with large holes visible, thin crescent slices of bright purple-red onion arranged neatly beside glossy slices of roasted red bell peppers, a small cluster of quartered pale green artichoke hearts, thin slices of glossy green jalapeño pepper arranged in a fan shape, a small white ceramic bowl holding clear golden extra-virgin olive oil, a scattering of fresh rich green basil leaves, all ingredients balanced symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegetarian Roasted Red Pepper Pizza, vegetarian pizza recipes, roasted red pepper pizza, veggie pizza ideas, homemade vegetarian pizza

Pizza dough: You can make your own or grab a fresh store-bought dough; just make sure to bring it to room temperature before stretching.
Cornmeal: This is key for that perfect crisp crust and to keep the dough from sticking to your pan.
Mozzarella cheese: Low-moisture part-skim works best to get a great melt without sogginess.
Asiago cheese: Adds a lovely nutty depth, balancing the mozzarella.
Pecorino cheese: Shredded with a large-holed grater to add sharp, salty notes.
Pizza sauce: Use your favorite jarred sauce or homemade — just make sure it’s not too watery.
Red onion: Thinly sliced for just the right bite without overpowering.
Jarred roasted red peppers: Drain and pat dry to avoid excess moisture on your pizza.
Artichoke hearts: Also drained and dried, quartered or chopped for even distribution.
Jalapeño pepper (optional): For when you want to add a little kick!
Extra-virgin olive oil: A light drizzle before baking adds richness.
Red pepper flakes (optional): To sprinkle when serving for added heat.
Fresh basil leaves: For that final pop of freshness and color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Vegetarian Roasted Red Pepper Pizza Recipe is super flexible. Feel free to swap out toppings or cheeses based on what you have on hand—experimenting in your kitchen is where the magic happens!

Add other veggies: Mushrooms, spinach, or zucchini work wonderfully if you want even more color and nutrition.
Make it vegan: You can substitute the cheeses for vegan mozzarella and pecorino alternatives — trust me, it still tastes amazing.
Spice it up: If you like heat, jalapeños are great, but I’ve also tried sliced banana peppers or a drizzle of hot honey after baking.
Use different sauces: Swap the traditional pizza sauce for a white garlic sauce or pesto for a totally different twist.

How to Make Vegetarian Roasted Red Pepper Pizza Recipe

Step 1: Prep the Dough and Oven

First, if your pizza dough is store-bought, let it sit at room temperature for about an hour — this makes it easier to stretch without springing back. Meanwhile, preheat your oven to 500°F or as high as it will go. A super-hot oven is key to achieving that crispy, golden crust I’m sure you’ll love. Sprinkle cornmeal on your baking sheet to keep the dough from sticking and to add a bit of crunch on the bottom.

Step 2: Stretch and Top the Dough

Place your dough on the cornmeal-dusted baking sheet and gently stretch it into a large oval shape. No worries if it’s not perfect — that rustic look is part of the charm! Next, spread an even layer of pizza sauce over the dough, leaving a little border for the crust. Now comes the fun part: sprinkle your mozzarella, Asiago, and pecorino cheeses, then add thin slices of red onion, roasted red peppers, artichoke hearts, and jalapeños if you’re going bold with spice. Finish this step by drizzling a bit of extra-virgin olive oil on top—it helps everything bake up beautifully.

Step 3: Bake to Perfection

Pop the pizza into your blazing hot oven and bake for 10 to 13 minutes. Keep an eye on it—you’re looking for browned edges and bubbling, lightly browned cheese. This timing can vary a bit depending on your oven’s heat, so trust your eyes more than the clock. When it’s done, remove it from the oven and sprinkle with red pepper flakes if you want. Then, add fresh basil leaves for that bright, fresh finish that takes this pizza over the top.

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Pro Tips for Making Vegetarian Roasted Red Pepper Pizza Recipe

Room temperature dough: Letting your dough warm up makes stretching easier and helps it bake more evenly.
Drain veggies well: I learned the hard way that excess moisture from peppers or artichokes can sog the crust—always pat them dry!
Use a hot oven: High heat crisps up the crust beautifully and melts the cheese quickly without drying it out.
Don’t overload toppings: Putting on too many can weigh down the pizza and make it soggy—less is often more.

How to Serve Vegetarian Roasted Red Pepper Pizza Recipe

A round pizza sliced into eight pieces on a white marbled surface, each slice topped with melted light golden cheese, chunks of pale yellow artichoke hearts, thin slices of red onion, small rings of green jalapeno, and bits of red tomato sauce underneath the cheese. Bright green fresh basil leaves are scattered on top of the slices, adding a pop of color. The crust is golden brown and slightly crisped at the edges, showing some browning and texture. A woman's hand is pulling one slice away, stretching a thin string of melted cheese between the slice and the rest of the pizza. photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Roasted Red Pepper Pizza, vegetarian pizza recipes, roasted red pepper pizza, veggie pizza ideas, homemade vegetarian pizza

Garnishes

I like to finish this pizza off with a handful of fresh basil leaves right after it comes out of the oven — the warmth releases their fragrance beautifully. Sometimes I also sprinkle a bit of flaky sea salt or extra red pepper flakes for those who want more heat. A quick drizzle of good-quality olive oil right before serving adds a lovely shine and richness.

Side Dishes

My go-to sides include a crisp green salad tossed with lemon vinaigrette or a bowl of roasted garlic hummus with pita chips. Roasted or grilled veggies are also a great match, especially when you want to keep the meal light but satisfying.

Creative Ways to Present

For special occasions, I like to slice the pizza into smaller, appetizer-sized pieces and arrange them on a wooden board with fresh herbs scattered around. Adding a few small bowls of dipping sauces—like a tangy garlic yogurt or a smoky chipotle mayo—turns it into a fun, shareable platter that guests always rave about.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (and you probably will!), I recommend letting the pizza cool completely, then wrapping it tightly in plastic wrap or storing in an airtight container. It keeps well in the fridge for up to 3 days, which is perfect for quick lunches.

Freezing

Freezing this pizza is doable if you want to prep in advance. I like to bake it until just about halfway done, cool it, then wrap slices individually in foil and place in a freezer bag. When you’re ready to eat, pop the frozen slice directly into a hot oven until warmed through and crisp again.

Reheating

The best way to reheat leftover pizza and maintain its crispiness is by warming it in a skillet over medium heat for a few minutes, then covering it briefly until the cheese softens. Avoid the microwave if you can—it tends to make the crust chewy and tough.

FAQs

Can I make this pizza gluten-free?

Absolutely! Just swap the regular pizza dough for a gluten-free variety—either store-bought or homemade. Keep in mind gluten-free dough can be more delicate to stretch, so handle it gently. The toppings and method stay the same!
What if I don’t have Asiago or Pecorino cheese?

No worries! You can substitute with Parmesan or even a sharp cheddar for some extra tang. The combination of cheeses adds complexity, but mozzarella alone also works if that’s what you have on hand.
How do I prevent the pizza crust from getting soggy?

The big trick is to drain and pat dry all your wet toppings like roasted red peppers and artichokes before adding them. Also, avoid adding too much sauce — a thin, even layer is best. Cooking at a high temperature helps the crust crisp up nicely, too.
Can I make this pizza ahead of time?

You can definitely assemble the pizza a few hours ahead, keeping it covered in the fridge, then bake it just before serving. For longer storage, partially bake then freeze it as described above.

Final Thoughts

This Vegetarian Roasted Red Pepper Pizza Recipe has become a staple in my kitchen because it’s just so satisfying and simple. The mix of flavors, textures, and that fresh basil finish always gets compliments. If you want a pizza night that feels special without being complicated, I highly recommend giving this one a try—you’ll enjoy every bite, I promise!