Pizza Ortolana Vegana (Grilled Vegetable Pizza)
A cheese-free pizza loaded with roasted courgette, pepper and mushroom over garlicky tomato sauce, finished with basil.
Made with Basic tomato sauce and Pizza dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.32 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the courgette, pepper, onion and mushrooms with 2 tbsp olive oil and a pinch of salt on two trays. Roast for 20 minutes until softened and lightly charred.
20 min - 2
Raise the oven to 250°C (230°C fan) and heat a heavy baking tray inside for 30 minutes.
- 3
Stir the garlic into your ready made basic tomato sauce (see the base recipe).
- 4
Divide your ready made pizza dough (see the base recipe) in half and stretch each piece to about 30 cm on baking paper dusted with semolina. Spread with the sauce, leaving a 2 cm rim.
- 5
Pile on the roasted vegetables and olives. Slide onto the hot tray and bake for 8 to 10 minutes until the crust is blistered and golden.
10 min - 6
Drizzle with the last olive oil, tear over the basil and serve.
Tips
- Roasting the vegetables first drives off their water. Raw courgette on a pizza makes a wet middle.
- The tomato sauce does the work of the cheese here, so keep the layer a little thicker than usual.
- Add a pinch of chilli flakes or a spoon of capers for extra bite.
Storing and freezing
Best the same day. Cool leftovers within 1 to 2 hours, keep covered in the fridge for up to 2 days and reheat until steaming hot all the way through.
Questions
Is this pizza really vegan?
Yes. The dough and tomato sauce are both vegan, and the topping is only vegetables, olives and olive oil. Check the olives and any added chilli for added ingredients.
Can I add a vegan cheese?
Yes. A dairy free mozzarella style cheese melts well in the last 5 minutes of baking. Check the label if you also need it nut free, as some are made from cashews.
Can I prepare the vegetables ahead?
Yes. Roast them up to 2 days ahead, cool within 1 to 2 hours and keep in the fridge. Bring to room temperature before topping.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.