The Thin Crust Veggie Pizza from Pizza Ranch features a golden, crispy thin crust topped with a vibrant medley of fresh bell peppers, ripe tomatoes, red onions, black olives, and melted mozzarella cheese, delivering a colorful and flavorful bite with every slice.
Equipments
- Pizza oven
- Pizza peel
- Rolling pin
- Sheet pan or pizza stone
- Mixing bowls
- Chef’s knife
- Cutting board
- Cheese grater
- Measuring cups
- Measuring spoons
- Ladle or spoon (for sauce)
- Dough docker or fork (optional)
Ingredients
- For Thin Crust Veggie Pizza (Pizza Ranch style):
- 1 (12-inch) thin pizza crust dough
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/3 cup sliced red bell pepper
- 1/3 cup sliced green bell pepper
- 1/3 cup sliced ripe tomatoes
- 1/4 cup sliced red onion
- 1/4 cup sliced black olives
Freshness of the vegetables like bell peppers, tomatoes, red onions, and black olives significantly impacts the flavor and texture of the Thin Crust Veggie Pizza. Make sure to use high-quality, shredded mozzarella cheese to achieve the perfect melt and stretchiness. Your pizza sauce should be evenly spread, about 1/2 cup, to balance the toppings without making the crust soggy. The thin pizza crust dough, ideally 12 inches, must be rolled out evenly for consistent baking and a crispy texture. This Thin Crust Veggie Pizza from Pizza Ranch copycat menu offers a vibrant and flavorful meal that mirrors the original's colorful, fresh ingredients.
Instructions
- Preheat pizza oven (or conventional oven) with pizza stone or sheet pan inside to 475°F (245°C).
- Lightly flour a clean surface.
- Roll out the pizza dough to a 12-inch thin round using a rolling pin.
- Prick dough with a fork or dough docker for even baking (optional).
- Transfer rolled dough to a pizza peel dusted with flour or cornmeal.
- Spread pizza sauce evenly over the dough using a ladle or spoon.
- Sprinkle shredded mozzarella cheese over the sauce.
- Evenly distribute red bell pepper slices, green bell pepper slices, tomato slices, red onion slices, and black olive slices on top.
- Carefully slide the assembled pizza onto the preheated pizza stone or sheet pan.
- Bake for 10–13 minutes, or until the crust is golden and cheese is bubbling.
- Remove pizza from oven using the pizza peel.
- Let cool slightly, slice, and serve.
Substitution
The Thin Crust Veggie Pizza from Pizza Ranch copycat recipe captures the essence of the original with its crispy crust and fresh vegetable toppings. If you cannot find a premade thin crust dough, you can substitute with store-bought flatbread or pita bread for a quicker option. When fresh bell peppers or tomatoes are out of season, consider using roasted or sun-dried varieties to enhance flavor while maintaining texture. Your choice of cheese can also be varied; mozzarella blends well with provolone or gouda for a different but complimentary flavor profile. Keep in mind that cooking times may vary if you alter crust thickness or toppings, so watch your pizza closely to avoid burning.
Tips
Make sure to preheat your pizza oven or conventional oven with the pizza stone inside for at least 30 minutes to ensure a crisp, golden thin crust. Lightly flour your rolling surface and pizza peel to prevent sticking when transferring the rolled dough. Pricking the dough with a fork or dough docker helps avoid bubbles and promotes even baking throughout. Use a ladle to spread pizza sauce evenly, and distribute your fresh veggies and mozzarella cheese carefully to achieve a balanced flavor profile with every bite.
Nutritions
Your Thin Crust Veggie Pizza offers a balanced combination of essential nutrients, providing a good source of vitamins A and C from the bell peppers and tomatoes. The black olives contribute heart-healthy monounsaturated fats, while the red onions add antioxidants and fiber to support digestion. Mozzarella cheese delivers protein and calcium, promoting muscle function and bone health. The thin crust keeps the carbohydrate content moderate, making this pizza a flavorful yet nutrient-conscious choice.
Storage
Store leftover Thin Crust Veggie Pizza in an airtight container or wrap it tightly with aluminum foil to maintain its crispiness and freshness. Refrigerate at or below 40degF (4degC) and consume within 3-4 days for optimal taste and safety. When reheating, use a pizza stone or sheet pan in a preheated oven at 375degF (190degC) to restore its golden crust and melty cheese, ensuring your next bite is just as enjoyable.
Variation or Alternatives
Swap mozzarella for a blend of mozzarella and provolone cheese to add a richer, creamier texture to your Thin Crust Veggie Pizza. Substitute the tomato slices with sun-dried tomatoes for a more intense, concentrated flavor. For a different crust texture, try par-baking the dough for 5 minutes before adding toppings to ensure crispiness. You can also experiment by adding fresh basil leaves or a light drizzle of balsamic glaze before serving to enhance freshness and complexity.
Allergies
Your Thin Crust Veggie Pizza contains common allergens such as mozzarella cheese, which has dairy and may trigger lactose intolerance or milk allergies. The pizza crust typically contains wheat flour, posing a risk for individuals with gluten sensitivity or celiac disease. Cross-reactivity with bell peppers and tomatoes may also affect those with certain nightshade allergies.
Why this recipe?
The Thin Crust Veggie Pizza from Pizza Ranch restaurant is popular for its crispy crust paired with a generous topping of fresh vegetables like bell peppers, onions, mushrooms, and olives, delivering a balanced and flavorful experience. Its lighter, healthier alternative appeals to those seeking a satisfying yet nutritious option without sacrificing taste. Making a copycat version allows you to customize the toppings and control ingredient quality, ensuring a fresh and personalized meal. This pizza's combination of texture and vibrant flavors makes it a must-try for veggie lovers and pizza enthusiasts alike.