Loaded Veggie Pan Pizza
A thick, fluffy pan pizza loaded with roasted vegetables. Vegetarian doesn't mean boring.
Recipe by Priya Patel · Published · Updated
Vegetable pan pizza is where most home cooks lose the plot. Raw mushrooms throw water. Raw zucchini throws water. Raw peppers throw less water but still some. The solution isn't fewer vegetables — it's pre-treating them. Sauté the mushrooms until they squeak when you press them. Salt the zucchini and let it drain. Roast or quickly char the peppers if you want extra depth. Feta at the end adds the salty finishing note that pulls it all together. Don't skip it.
Ingredients
Dough
- •1 batch Pan pizza dough
Toppings
- •200g Tomato sauce
- •250g Mozzarella
- •1, sliced Bell pepper
- •1 small, sliced Zucchini
- •100g, sliced Mushrooms
- •1/2, sliced Red onion
- •50g Kalamata olives
- •8-10, halved Cherry tomatoes
- •60g, crumbled Feta cheese
How to Make Loaded Veggie Pan Pizza
Video coming soon
Instructions
- 1
Sauté mushrooms until golden (3-4 min). Salt zucchini and let drain 10 min.
- 2
Press dough into oiled pan, let rise 30 min.
- 3
Add sauce, mozzarella, then all vegetables.
- 4
Top with feta and olives.
- 5
Bake at 475°F for 20-24 minutes.
Tips
- →Pre-cook watery vegetables or they'll make the pizza soggy
- →Salt and drain zucchini to remove excess water
- →Feta adds saltiness — go easy on other salt
Equipment
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