From all my time cooking, I’ve learned that pizza is not only about the dough and sauce. The toppings are what make it special.
Different veggies can give your pizza all kinds of great tastes and textures.
Today I want to tell you about some veggies that are great to use on pizza
1. Onions
White onions get so sweet and soft when you cook them. Red onions are milder but still have a little bite.
If you want the best onion topping, cut them really thin. Then either cook them low and slow until they’re caramelized and super sweet, or roast them to bring out their deeper flavor. Either way works great!
Roasted Onion and Goat Cheese Pizza
- 1 large red onion, thinly sliced
- 2 tbsp olive oil
- 1 prebaked pizza crust
- 150g goat cheese, crumbled
- 2 tsp balsamic glaze
Preheat oven to 425°F (220°C). Toss onion slices in olive oil and roast until tender. Spread onions over crust, add goat cheese, and bake for 10-15 minutes. Drizzle with balsamic glaze before serving.
2. Arugula
Arugula is one of my favorite greens to add to pizza. It has a bold, peppery taste that really wakes up the whole pizza. I like how its crispness contrasts with the soft cheese and warm crust.
Adding is easy – just put it on top after the pizza is done cooking. That way it stays bright green and crunchy.
Also, it pairs well with mild toppings like mozzarella or ricotta. They balance each other out. A little olive oil brings out the arugula’s peppery flavor even more.
Prosciutto and Arugula Pizza
- 2 cups fresh arugula
- 4 slices prosciutto
- 1 prebaked pizza crust
- Mozzarella cheese
- Extra virgin olive oil for drizzling
Preheat oven to 450°F (230°C). Place crust on a baking sheet, add mozzarella, and bake until cheese is melted. Remove from oven, top with prosciutto and fresh arugula, and drizzle with olive oil.
3. Kale
Its earthy, slightly bitter taste balances out the richness from the cheese and sauce really well.
For the best texture, quickly cook the kale first in garlic and olive oil. This softens up the leaves and brings out their natural flavors.
Mixing kale with other toppings like mushrooms or onions makes it even better. You get a fun mix of textures and tastes all in one slice. Kale on pizza is a tasty, healthy choice!
Garlic Kale and Mushroom Pizza
- 2 cups kale, chopped
- 1 cup mushrooms, sliced
- 2 garlic cloves, minced
- 1 prebaked pizza crust
- Mozzarella and Parmesan cheese
Preheat oven to 425°F (220°C). Sauté kale and mushrooms with garlic in olive oil. Spread over crust, top with cheeses, and bake for 12-15 minutes.
4. Eggplants
I like to slice or dice the eggplant thin, then quickly cook it in olive oil with a little garlic and herbs. This softens it up and gives it a rich, smoky taste.
Putting eggplant on pizza with feta cheese or mozzarella makes the flavors really pop. You get a fun mix of tangy, creamy, and smoky all in one bite.
Rustic Eggplant and Feta Pizza
- 1 small eggplant, thinly sliced
- 2 tbsp olive oil
- 1 prebaked pizza crust
- 150g feta cheese, crumbled
- Fresh basil leaves for garnish
Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and roast until tender. Arrange on pizza crust, add feta, and bake for 10-15 minutes. Garnish with basil before serving.
5. Bell Peppers
Sautéed peppers pair well with mild cheeses like mozzarella, but also stand up to stronger flavors. They not only taste great but make your pizza a feast for the eyes too with their bright colors.
Bell peppers add flavor and make the pizza look really appealing.
Tri-Color Bell Pepper Pizza
- 1/2 cup each of red, yellow, and green bell peppers, thinly sliced
- 1 prebaked pizza crust
- Mozzarella cheese
- Italian seasoning
Preheat oven to 450°F (230°C). Sauté bell peppers until slightly softened. Spread over crust, top with mozzarella and a sprinkle of Italian seasoning, and bake for 12-15 minutes.
6. Spinach
Spinach has a mild, slightly earthy taste that goes perfectly with creamy cheeses and rich sauces. I like using fresh spinach leaves and putting them on the pizza for just the last few minutes of baking. That keeps them bright green and tender.
It contrasts nicely with strong toppings like sun-dried tomatoes or olives.
Spinach and Ricotta Pizza
- 2 cups fresh spinach
- 1 prebaked pizza crust
- 200g ricotta cheese
- Grated Parmesan cheese
- Nutmeg, pinch
Preheat oven to 425°F (220°C). Spread ricotta over crust, sprinkle with nutmeg, and bake for 10 minutes. Add spinach, top with Parmesan, and bake for another 5 minutes.
7. Zucchini
Quickly cooking it with a little garlic softens it up but still lets you taste the zucchini. Or you can use it raw for a fresher flavor.
Zucchini pairs so well with goat cheese or mozzarella – it adds charm without taking over. And a sprinkle of fresh herbs like basil or thyme really makes the flavors pop.
Zucchini and Goat Cheese Pizza
- 1 medium zucchini, thinly sliced
- 2 tbsp olive oil
- 1 prebaked pizza crust
- 150g goat cheese, crumbled
- Fresh thyme for garnish
Preheat oven to 400°F (200°C). Arrange zucchini slices on crust, top with goat cheese, drizzle with olive oil, and bake for 15-20 minutes. Garnish with thyme before serving.
8. Mushrooms
I like using a mix of mushroom types like cremini, portobello, and shiitake. That way you get lots of layers of flavor. Quickly cooking the mushrooms first helps them release moisture so the flavor really concentrates.
Fresh are my favorite choice, but canned mushrooms can be a decent alternative as well.
Wild Mushroom and Garlic Pizza
- 2 cups mixed mushrooms, sliced
- 2 garlic cloves, minced
- 1 prebaked pizza crust
- Mozzarella and Gruyère cheese
- Parsley, chopped for garnish
Preheat oven to 425°F (220°C). Sauté mushrooms and garlic in olive oil. Spread over crust, top with cheeses, and bake for 15 minutes. Garnish with parsley before serving.
9. Broccoli
To get the best texture, quickly boil the broccoli florets first before putting them on the pizza. This makes them tender but still have some crunch.
Broccoli is great with creamy toppings like ricotta.
Broccoli and Ricotta Pizza
- 1 cup broccoli florets, blanched
- 1 prebaked pizza crust
- 200g ricotta cheese
- Grated Parmesan cheese
Preheat oven to 425°F (220°C). Spread ricotta over crust, add broccoli, top with Parmesan, and bake for 15-20 minutes.
10. Brussels Sprouts
Roasted Brussels sprouts pair perfectly with smoky toppings like bacon or pancetta. You get all these great textures.
And Brussels sprouts look so cool on pizza too! Their little leaves and different colors make the pie really beautiful to look at, not just to eat. So, you will get a nice Insta story.
Brussels Sprouts and Pancetta Pizza
- 1 cup Brussels sprouts, thinly sliced
- 100g pancetta, diced
- 1 prebaked pizza crust
- Mozzarella cheese
Preheat oven to 400°F (200°C). Roast Brussels sprouts and sauté pancetta until crisp. Spread over crust, top with mozzarella, and bake for 15-20 minutes.
Last Words
The best part of making pizza is experimenting with different toppings. Veggies especially – there are so many flavors to explore.
Like caramelized onions. They give your pizza this incredibly sweet and tangy taste. Or roasted Brussels sprouts. They transform pizza when you try them.
And you don’t need to be a master chef to do it either. Even if you’re just starting in the kitchen, giving these veggie toppings a shot will totally upgrade your pizza nights.
