Bread & Breakfast

2-cheese vegetarian pizza

2-cheese vegetarian pizza |

It’s meatless and delicious. I made this two days before the girls’ holiday break ended. The thought of adding meat to the pizza toppings didn’t even enter my mind. Although Sam is the only vegetarian in the family, Alex prefers her pizza with cheese and nothing but cheese. When she wants meaty pizza, she orders pepperoni and cheese. She’s definitely not a fan of over-the-top pizza. For my daughters, pizza is all about the gooey cheese and the perfect crust.

But what about Speedy and me? Don’t we like a lot of meat in our pizza? Sure, we do. But we can have ultra meaty pizza when there’s just the two of us at home. With the girls about to go back to the condo, it made more sense to cook their kind of pizza before they left.

Apart from being vegetarian and delicious, there is one other thing that makes this pizza special. For me, at least. While I used to utilize the cast iron skillet as a pizza stone (to make sure that the pizza pan is placed on the hottest surface possible when it goes into the oven), this time, I cooked the pizza IN the cast iron skillet. A good choice, really, because the pizza cooked very evenly (see a post about cast iron cookware).

2-cheese vegetarian pizza
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 1 pizza
Author: Connie Veneracion
  • pizza crust
  • 1 tablespoon cornmeal
  • 1/2 to 3/4 cup chunky tomato sauce
  • 3 to 4 tomatoes thinly sliced (a mandoline is recommended)
  • 1 to 2 onions thinly sliced (again, a mandoline is recommended)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • salt
  • pepper
  • parsley flakes (I used dried but if you have fresh, use it)
  1. Preheat the oven to 545F (higher, if your oven can manage it).
  2. Sprinkle the cornmeal on the bottom of the pan. Like I said, I used a cast iron skillet but you can use a regular pizza pan or even a cookie sheet — just make sure it’s thick or the bottom of the crust might burn before the cheese melts.
  3. 2-cheese vegetarian pizza
  4. Spread the tomato sauce on the crust.
  5. Scatter the tomato slices on the crust (make sure they don’t overlap one another for even baking). Sprinkle with salt and pepper.
  6. Spread the cheddar over the tomatoes.
  7. 2-cheese vegetarian pizza
  8. Spread the onion rings over the cheddar. Sprinkle with salt and pepper.
  9. Finally, spread the shredded mozzarella over the onions.
  10. 2-cheese vegetarian pizza
  11. Bake the pizza at 545F (or higher) for about 8 to 10 minutes depending on how thinly you rolled the crust.
  12. Sprinkle the baked pizza with parsley and a bit more pepper.
  13. 2-cheese vegetarian pizza
  14. I asked Speedy to lift the pizza a bit to take photos of the underside of the crust. Beautifully and uniformly browned. Love my cast iron skillet.
  15. 2-cheese vegetarian pizza
  16. Slice the pizza and enjoy.
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