Veg Loaded Pizza Recipe (Using Readymade Pizza Base)
By Food by Shalini
If you’re looking for a quick, delicious, and restaurant-style pizza at home, this Veg Loaded Pizza recipe is the perfect choice. Made with a readymade pizza base, fresh vegetables, pizza sauce, and plenty of mozzarella cheese, this pizza is ready in just 20–25 minutes. It’s perfect for lunch, dinner, parties, or weekend treats.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 10–12 minutes
- Total Time: 25 minutes
- Servings: 2–3
- Cuisine: Italian
- Difficulty Level: Easy
Ingredients
For the Pizza
- 1 readymade pizza base (medium)
- ½ cup pizza sauce
- 1½ cups mozzarella cheese, grated
- ½ small onion, sliced
- ½ small capsicum (green bell pepper), sliced
- ¼ cup sweet corn (boiled)
- ¼ cup black olives, sliced
- ¼ cup red bell pepper, sliced
- ¼ cup yellow bell pepper, sliced
- ½ small tomato, deseeded and sliced
- 1–2 tbsp jalapeños (optional)
- 1 tsp mixed Italian seasoning
- ½ tsp chilli flakes
- 1 tsp olive oil (optional)
How to Make Veg Loaded Pizza
Step 1: Preheat the Oven
Preheat your oven to 220°C (430°F) for 10 minutes.
Step 2: Prepare the Pizza Base
Place the readymade pizza base on a baking tray or pizza pan.
Spread the pizza sauce evenly, leaving about ½ inch around the edges.
Step 3: Add Cheese
Sprinkle a thin layer of mozzarella cheese over the sauce. This helps the vegetables stick to the base.
Step 4: Add the Vegetables
Arrange evenly:
- Onion
- Capsicum
- Sweet corn
- Tomatoes
- Red & yellow bell peppers
- Black olives
- Jalapeños (optional)
Step 5: Add More Cheese
Cover generously with the remaining mozzarella cheese.
Sprinkle:
- Italian seasoning
- Chilli flakes
Drizzle a little olive oil over the vegetables for extra flavor.
Step 6: Bake
Bake for 10–12 minutes or until:
- Cheese is melted and bubbly
- Edges become golden and crispy
Step 7: Serve
Remove from the oven.
Let the pizza rest for 2 minutes, slice into wedges, and serve hot with tomato ketchup, chilli flakes, and oregano seasoning.
Tips for the Perfect Veg Loaded Pizza
- Use freshly grated mozzarella for the best cheese pull.
- Remove seeds from tomatoes to prevent the pizza from becoming soggy.
- Avoid overloading with vegetables.
- Add paneer cubes or mushrooms for extra protein.
- Brush the crust with garlic butter after baking for a bakery-style finish.
Variations
- Paneer Loaded Pizza – Add marinated paneer cubes.
- Cheese Burst Pizza – Add processed cheese between two pizza bases.
- Spicy Pizza – Add green chillies and extra chilli flakes.
- Mexican Style Pizza – Add kidney beans, corn, and paprika.
Storage
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat in an oven or air fryer for 4–5 minutes to restore crispiness.
Frequently Asked Questions (FAQs)
Can I make this pizza without an oven?
Yes. Cook it in a covered heavy-bottom pan on low heat for 12–15 minutes until the cheese melts.
Which cheese is best for pizza?
Mozzarella is ideal for its creamy texture and stretchy cheese pull.
Can I use whole wheat pizza base?
Absolutely. Whole wheat pizza bases are a healthier alternative.
Can I add more vegetables?
Yes. Mushrooms, broccoli, baby corn, zucchini, spinach, and paneer all work well.
Nutrition (Approx. Per Serving)
- Calories: 360 kcal
- Carbohydrates: 35 g
- Protein: 15 g
- Fat: 18 g
- Fiber: 4 g