This vegetarian pizza is super crispy and delicious! The tomatoes and basil give it the freshness your looking for, featuring a simple olive oil base.
There’s nothing quite like homemade pizza, and this one will definitely impress you. To stretch out your dough, make sure to generously flour your clean surface to prevent sticking. Don’t forget to also flour your rolling pin and hands. This will make it a lot easier to stretch out your dough.
Once the dough is stretched over your pizza tray, drizzle the olive oil and truffle oil, if using, over the entire crust. I use a silicone brush to help evenly distribute the oil. Then evenly distribute the halved tomatoes and sprinkle with salt.
In the last 1-2 minutes of cooking is when you’ll want to add the basil so that it doesn’t burn. Remove the pizza from the oven and evenly distribute the basil leaves. I prefer to return the pizza to the oven without its tray at this point. It will give you a crispier, more well done crust. (Just watch closely!) However, you can leave it with the tray as well if you prefer to be on the safe side. 🙂
Let your pizza cool for a couple of minutes before slicing so it will be easier to handle.
Want more vegetarian pizza options?
Try this Veggie Pesto Pizza. It’s LOADED with toppings and delicious flavour!
Need a gluten free pizza crust option?
- 1 small pizza dough homemade or store bought
- 1 tbsp olive oil
- 1 tbsp white truffle sauce optional but DELICIOUS
- 1/2 tsp garlic powder
- 25-30 cherry tomatoes halved
- 1/2 tsp sea salt
- 16-18 fresh basil leaves
- Sprinkle of flour for stretching dough
- Grease a 14" round pizza tray and preheat your oven to 450 degrees F convection bake.
- Sprinkle a clean surface and your rolling pink with flour so the pizza dough does not get stuck. Then thinly stretch the dough into a round shape to fit your greased tray. Carefully transfer the dough to your prepared pizza tray, gently stretching it to the edges of the tray as needed, using your hands.
- Using a silicone brush or a spoon, evenly spread the olive oil and truffle oil (if using) over your dough. Then sprinkle the garlic powder over top.
- Next, evenly distribute the tomatoes and sprinkle the salt over the entire pizza.
- Bake for 12-14 minutes until lightly golden brown. Remove from the oven and add the basil leaves.
- Optional: Carefully remove the pizza from the tray using a large spatula and return the pizza to the oven for 2 minutes without the tray. This step is not necessary but will give you a crunchier and more well done crust. Watch carefully so it doesn't burn!
- If you skip the above step, return the pizza to the oven anyhow (with the tray) to warm up the basil for 1-2 minutes.
- Let pizza cool for a few minutes before cutting into 8 triangle slices. Serve and enjoy!