Want a healthy pizza that’s still delicious? Try Pizza Ortolana with roasted vegetables and mozzarella, bringing together fresh flavours in each slice.
Ah, pizza. It feels like ages since I last shared a pizza recipe, and as any true lover of Italian food knows, that’s a bit of a crime.
Today, I’m making up for it with my recipe for Pizza Ortolana. It’s a vegetarian pizza that’s as simple as it is delicious, filled with fresh ingredients that transport you straight to an Italian pizzeria in the heart of Milan.
“Ortolana” in Italian means “from the vegetable patch”, and this pizza is exactly that, a garden on dough. Roasted bell peppers, grilled eggplant, and artichoke hearts come together to create a pizza that’s both vibrant and satisfying. It’s also a healthier option, with those hearty vegetables keeping things light and fresh.
I recently came across a funny article where someone in Italy tried to order a “gourmet” pizza. The ingredients were, well, let’s just say, rather “out of the ordinary”. Tandoori Chicken, Argentine Carne, Middle Eastern Beef, you name it. As a true pizza purist, I couldn’t help but laugh.
In Italy, we take our pizza seriously. I’m all for creativity, but when I see certain toppings on a pizza menu, especially here in Australia, I just walk away.
To me, what makes pizza so great is its simplicity. And this Pizza Ortolana is exactly that.
Key Ingredients for Pizza Ortolana
Pizza Dough
The dough forms a chewy, crisp base that holds all the toppings together. I used homemade pizza dough, but store-bought dough works just as well for convenience.
Tomato Purée
This rich, tangy sauce serves as the base and adds depth to the overall flavour of the pizza.
Pizza Toppings
Bocconcini or fresh mozzarella, roasted red bell peppers, eggplant, artichoke hearts, and fresh basil provide a harmonious blend of creamy, smoky, and fresh flavours.
Find the complete list with measurements in the recipe card below.
How to Make Pizza Ortolana
Step 1: Prepare the pizza dough and allow it to rise.
Step 2: While the dough is resting, slice and shred the mozzarella.
Step 3: Make the tomato base by mixing the tomato purée with extra virgin olive oil, oregano, and salt.
Step 4: Once the dough has risen, divide it into 4 smaller balls and roll each one into a circle about 0.5 cm – ¼ inch thick.
Step 5: Spread the tomato base over the dough and bake in a preheated fan-forced oven at 180°C – 355°F for 15 minutes.
Step 6: Remove the pizza from the oven and add the mozzarella, eggplant, bell peppers, and artichoke hearts on top. Return it to the oven for another 5 minutes to melt the cheese.
Step 7: When ready, take the pizza out of the oven and drizzle with extra virgin olive oil.
Step 8: Top with fresh basil leaves, slice, and enjoy while warm!
Frequently Asked Questions
Yes, you can use store-bought pizza dough to save time. Just let it rest for about 15–20 minutes before shaping it into the pizza base.
To add spice, mix some red pepper flakes into the tomato base or drizzle the pizza with chili oil before serving.
It’s best to freeze the pizza before baking. Assemble the pizza, then freeze the unbaked pizza on a baking tray. Once frozen solid, wrap it tightly and store it in the freezer for up to 3 months. Bake directly from frozen at 180°C – 355°F for 20–25 minutes.
If you don’t have artichoke hearts, you can use marinated olives or even sun-dried tomatoes for a tangy, briny substitute.
Store any leftover pizza in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or on a skillet to retain the crispiness of the crust.
Extra Help from the Kitchen
Use Room Temperature Mozzarella – Let the mozzarella sit at room temperature for 15–20 minutes before using it. This helps it melt more evenly, preventing any watery separation when baking.
Roast the Vegetables Ahead – Roasting the vegetables ahead of time helps develop their natural sweetness and reduces the moisture they release during baking. This keeps the pizza crisp and prevents sogginess.
Stretch the Dough by Hand – If you have the time and patience, stretching the dough by hand instead of using a rolling pin helps to create a lighter, airier crust. Aim for about 0.5 cm – ¼ inch thick for the perfect bite.
Grill the Eggplant – For a smoky flavour, grill the eggplant instead of roasting it. It adds a subtle depth to the pizza that complements the sweetness of the bell peppers.
Check the Dough for Readiness – When the dough is ready, it should feel soft and slightly tacky to the touch. It should also spring back slightly when pressed with your finger.
Variations and Twists
Vegan Pizza Ortolana – Swap the mozzarella for a vegan cheese or leave it out entirely. You can also use a dairy-free pesto to replace the tomato base for extra flavour.
Spicy Pizza Ortolana – Add a pinch of red pepper flakes to the tomato base to give the pizza a little kick. You can also drizzle a bit of chili oil over the pizza before serving.
Pizza Ortolana with Pesto – For added flavour, use pesto as the base instead of tomato sauce. The herbal richness of pesto pairs wonderfully with the roasted vegetables.
Extra Veggie Pizza Ortolana – Add more vegetables like zucchini or mushrooms for a hearty, colourful pizza. Grilled veggies such as roasted cherry tomatoes, bell peppers, or spinach work well, as they keep the pizza light and flavourful.
Gluten-Free Pizza Ortolana – Use a gluten-free pizza base to make this pizza suitable for those with dietary restrictions. The vegetables and mozzarella are naturally gluten-free.
Storage and Shelf Life
Store any leftover pizza in an airtight container in the fridge for up to 2 days. If frozen before baking, store the pizza in a freezer-safe container for up to 3 months.
To bake from frozen, place the pizza directly in a preheated oven at 180°C – 355°F and cook for 20–25 minutes, or until the crust is golden and the cheese is melted.
To reheat refrigerated pizza, place it in a preheated oven at 180°C – 355°F for 5–7 minutes, or until the crust crisps up again.
Pizza Ortolana Recipe
Want a healthy pizza that’s still delicious? Try Pizza Ortolana with roasted vegetables and mozzarella, bringing together fresh flavours in each slice.
Ingredients
- 1 batch of pizza dough
- 400 ml – 13.5 oz. tomato purée
- 2 tbsp extra virgin olive oil
- 1 tbsp oregano
- salt – to taste
- 350 g – 12.5 oz. bocconcini or fresh mozzarella – half sliced and half shredded
- 2 red bell peppers – roasted, skinned, and sliced
- 12 slices eggplant – roasted
- 7 artichoke hearts – marinated in oil and quartered
- extra virgin olive oil – for drizzling
- basil – for garnish
Instructions
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Prepare the pizza dough and allow it to rise.
-
While the dough is resting, slice and shred the mozzarella.
-
Make the tomato base by mixing the tomato purée with extra virgin olive oil, oregano, and salt.
-
Once the dough has risen, divide it into 4 smaller balls and roll each one into a circle about 0.5 cm – ¼ inch thick.
-
Spread the tomato base over the dough and bake in a preheated fan-forced oven at 180°C – 355°F for 15 minutes.
-
Remove the pizza from the oven and add the mozzarella, eggplant, bell peppers, and artichoke hearts on top. Return it to the oven for another 5 minutes to melt the cheese.
-
When ready, take the pizza out of the oven and drizzle with extra virgin olive oil.
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Top with fresh basil leaves, slice, and enjoy while warm!
Recipe Notes
If you’re using a pizza stone, you can add the toppings at the same time as the tomato sauce. The stone helps the pizza cook faster (mine takes about 10 minutes) and prevents the cheese from burning.
I heard pizza and came running! Beautiful clicks and pizza looks absolutely scrumptious!
This pizza sounds lovely! The eggplant on there is a great added touch!
This looks gorgeous, I love artichokes!
This pizza is a work of art! I have never seen eggplant on a pizza and absolute love the idea. I will definitely be trying this one.
I love the looks of this pizza! I read the same article and thought it was kind of funny. To counter that, this week we watch Anthony Bourdain on The Layover. He was in Rome making fun of Hawaiian Pizza, but the owner/chef of the restaurant he was featuring was all for it and made a gorgeous looking pizza with very thinly sliced pineapple and prosciutto (As a side note, the starter used to make the dough in that restaurant was 2 centuries old…incredible).
This pizza looks amazing! Much more like the pizza you get in Rome… pizza this good won’t last long!
Your pizza looks gorgeous. I wish I could have a piece right now, it’s making me hungry!!
Looks Great and most like tasty, My only thing is I would not of left the uneatable tough black skin on the egg plant. Chef Robert here in the Land Of Enchantment New Mexico.