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Pizza Ortolana

Pizza Ortolana

Pizza Ortolana - a traditional vegetarian topping for an authentic Italian pizza.

Course Pizza
Cuisine Italian
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 4
Author Manuela Zangara


  • 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 gms – 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, quartered
  • Extra virgin olive oil
  • Basil


  1. Make the pizza dough as per this recipe and keep it to rise.
  2. While the dough rests, prepare the toppings: slice and shred the mozzarella.
  3. Prepare the tomato base by mixing the tomato purée with the extra virgin olive oil, oregano and salt to taste.
  4. When the pizza dough is ready, divide it in 4 smaller balls and roll them with a rolling pin into 4 circles approximately 0.5 cm – ¼ inch thick.
  5. Now spread the tomato base on the pizza and bake in a preheated fan forced oven at 180°C – 355°F for 15 minutes.
  6. Take them out of the oven and put the mozzarella, eggplant, bell peppers and artichoke hearts on the top. Put back in the oven for 5 minutes to let the cheese melt.
  7. When ready, take the pizze out of the oven and drizzle with some extra virgin olive oil.
  8. Decorate with fresh basil leaves, cut and enjoy warm!

Recipe Notes

If you have a pizza stone like me, you can put the toppings on the pizza straight away (at the same time you put the tomato sauce) as the pizza will cook much faster on the stone (mine takes about 10 minutes) and the cheese will not burn.