DIY Pizzas with Veggies and Haven’s Kitchen Sauces

Serves 6

DIY Veggie Pizzas with Romesco Sauce

By Camille Styles

20 minutes


10 minutes




  • Flour for rolling the dough
  • 2 lbs of pizza dough divided into six 6 oz balls, brought to room temperature under a towel or a layer of plastic wrap
  • 2 cups crushed Italian tomatoes, seasoned with salt and black pepper
  • 4 balls of mozzarella, drained from its liquid and torn into bite sized chunks
  • 1 red onion, diced and roasted in the oven at 375 degrees for 15 minutes
  • 1 head of broccoli, tossed in olive oil and roasted
  • 2-4 cups of mixed mushrooms, roasted 2 sweet peppers, thinly sliced
  • Haven’s Kitchen Red Pepper Romesco Sauce (or Romesco from our cookbook)
  • A handful of basil leaves, torn
  • Freshly grated parmesan


1. Preheat your oven to 500 degrees. If you have a pizza stone heat it in the oven for at least an hour on the top third rack. If you do not have a pizza stone you can use the baking tray that you form the pizza on.

2. Use a pizza peel or turn a baking sheet upside down and dust with flour. Roll out one ball of dough to a 10 inch round. Top with your favorite toppings with one caveat: less is more! Too many toppings create weight under which your pizza will fail to bake to a crispy crust and will be soggy and messy. Choose 3-4 toppings or apply more with a light hand.

3. Jiggle the pizza gently on the pan or peel to make sure that its not sticking. If it is sticking try to edge a bit of flour under the sticky spot. Slide pizza onto the stone or place in the oven. Cook for 5 minutes, then turn on the broiler and cook for 2-3 minutes more.

4. Remove from oven and add any more toppings that you might enjoy raw, such as some HK sauces or fresh basil. A little more olive oil, sea salt and some parmesan never hurt anyone either!

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Comments (2)
  1. 1
    Eva April 18, 2018 at 3:09 pm

    I make homemade pizza a lot at home, but I don’t get very creative with the toppings since I like it classic. Based on how delicious this recipe looks, I definitely think I should branch out!

    Eva |