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?
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