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+ servings
4 from 3 votes

California Veggie Pizza

This California veggie pizza is topped with black beans, corn, red onion, two kinds of peppers, avocado, and cilantro for fun, fresh flavor.
Servings 8 slices
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes

Ingredients

New York Style Thin Crust Pizza Dough (adapted)

  • ½ cup warm water
  • cups bread flour divided
  • .125 oz active dry yeast
  • ¾ tsp granulated sugar
  • 1 tbsp olive oil plus 1/2 tsp for coating
  • ¾ tsp salt

Pizza Toppings

  • ¾ cup Monterey jack cheese shredded
  • ¾ cup mozzarella cheese shredded
  • ½ cup pizza sauce
  • ½ cup black bean corn salsa
  • ½ medium poblano (pasilla) pepper thinly sliced into 1.5-inch long pieces
  • 1 medium fresno pepper thinly sliced into 1.5-inch long pieces
  • ¼ small red onion thinly sliced
  • 1 pinch sea salt for finishing
  • ½ medium avocado thinly sliced
  • ¼ bunch fresh cilantro chopped

Instructions

New York Style Thin Crust Pizza Dough (adapted)

  • Add water, ¼ cup bread flour, yeast, and sugar to the bowl of a stand mixer. Stir well to combine and let sit until foamy and bubbling, about 20 minutes.
  • Then add remaining 1 cup bread flour, 1 tbsp olive oil, and salt to the mixture. Stir to combine until a loose dough ball forms, then cover the bowl with plastic wrap and let rest at room temperature for 10 to 15 minutes.
  • Using the dough hook attachment, knead the dough on low speed until soft and resilient, about 10 minutes.
  • Lightly coat the dough ball in about 1/2 tsp olive oil and transfer to a clean bowl. Cover with plastic wrap and refrigerate for 24-48 hours.
  • Remove the dough from the fridge and let rest at room temperature for about 1 hour before making the pizza.

California Veggie Pizza

  • Preheat the oven to 450 degrees F and and lightly grease a 14-inch pizza pan with cooking spray.
  • Lightly dust your hands with flour and carefully stretch the pizza dough into a 14-inch circle. Pick up the dough and work around the edges, gently pulling and letting gravity help you, then lay the stretched dough flat onto the pan.
  • Prebake the dough for 4 minutes. While it's in the oven, add Monterey jack cheese and mozzarella cheese to a large bowl and toss to combine.
  • Remove pizza dough from the oven. Quickly top with a thin layer of pizza sauce, leaving about a half-inch of space around the edges for the crust. Evenly sprinkle with the blended cheeses, then top with black bean corn salsa, pasilla pepper slices, fresno pepper slices, and red onion slices. Then sprinkle with a pinch of finishing salt.
  • Bake until cheese is bubbly and crust is golden-brown, about 14 minutes.
  • Transfer pizza to a cutting board. Let cool for 2 to 3 minutes before topping with avocado slices and a sprinkle of fresh cilantro, then slice into 8 triangles and serve immediately.

Notes

New York Style Thin Crust Pizza Dough: We made this recipe by Amanda-Rae, with a few modifications based on the reviews (using some of Brian B's tips) and learnings from our Mastering Pizza cookbook. If you want to try making this dough from scratch, make sure you prepare it 1 to 2 days ahead of time so it has time to rise. Alternatively, you can use store-bought dough for this pizza and it will still taste delicious!
Pizza sauce: We make our own classic pizza sauce with this easy recipe! It's delicious, and the best part is you can prep a big batch at once and freeze into half-cup portions for easy pizza nights.
Cheese: Freshly shredded cheese melts the best on a pizza. If you can, buy the two cheeses in block form and shred ahead of time with a cheese grater.
Toppings: We top this pizza with our homemade black bean corn salsa (get the recipe here), Pasilla pepper, Fresno pepper, red onion, avocado, and cilantro for fresh California-style flavors. If you can't find these peppers at your local grocery store, substitute with your favorite kind! Jalapeno and bell pepper taste great on this pizza, too.
Baking pizza: Pizza can be finicky and cooks at different rates depending on the hydration level of your dough, your oven's actual temperature, and other factors. We recommend keeping an eye on your pizza as it cooks and using visual cues to tell when it's done - use our time estimates as a rough guide.
Author: Nicole
Calories: 209kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: American
Keyword: Avocado, black bean corn salsa, california style, cilantro, fresno peppers, monterey jack cheese, mozzarella, new york style, pasilla pepper, pizza, pizza dough, pizza sauce, red onion, summer, thin crust

Nutrition

Calories: 209kcal | Carbohydrates: 22g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 462mg | Potassium: 242mg | Fiber: 3g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 1mg