Spicy Pepper Jack Veggie Supreme Pizza

Spicy Pepper Jack Veggie Supreme Pizza


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Vegetables spoil quickly, and there are times when they need to be rid of all at once. Unlike other leftover ingredients, a whole bunch of vegetables thrown together doesn’t make the best casserole or pasta. So what’s something not just edible, but delicious, to be made with veggies evicted from the fridge? Pizza! With a kick from pepper jack cheese to really bring it all together.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • pizza dough
  • 1 can of crushed tomatoes (14.5 oz.)
  • 1 tablespoon of olive oil
  • 1 cup of shredded pepper jack cheese
  • 1 tablespoon of Italian seasoning or dried oregano leaves
  • 2 teaspoons of red chili flakes
  • Veggie toppings. Recommended:
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 tomato
  • 1 red onion
  • 1 small package baby portabella mushrooms
  • a bunch of spinach
  • 2 tablespoons of garlic powder
  • salt and pepper
  • optional: parmesan cheese and chopped fresh basil

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Preheat oven to 425 degrees Fahrenheit.
Knead Italian seasoning and chili flakes into the pizza dough. Keeping the center thinner than the edges, roll the pizza dough out into a circle about 12 inches. Spray/grease your pizza pan with olive oil and put the dough in place.
Spread the crushed tomatoes onto the dough starting from the center (leave about half an inch of the edge uncovered for the crust). Dust garlic powder over the crushed tomatoes, then evenly distribute the shredded cheese over the sauced parts of the dough.
Slice toppings into thin slices and add them on top. Sprinkle with a pinch of salt and pepper and bake until the cheese is melted and the crust looks golden brown (about 15 minutes).
Fresh out of the oven, cut the pizza into 8 slices, top with a bit of parmesan cheese and chopped fresh basil. Serve!

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