pizza: My dad makes homemade pizza every now and then. The meat pizzas are always delicious, but the veggie pizzas turn out soggy and they fall apart really easily. My girl friend said that the moisture from the vegetables gets absorbed in to the dough. My question is basically, how do you avoid this? I would love to have a delicious slice of pizza, with delicious nutritious vegetables instead of greasy meat! My dad cooks them in the oven on a pizza stone using store mixed crust and fresh ingredients. Any answers?|||Pre cook the veggies first to get the moisture out. Especially if you are using onions, mushrooms, or peppers. Cook them until they are almost wilted. You can even start cooking the Pizza and add the veggies for the last 5-10 minutes.|||Does he oil , and use cornmeal on the stone? How are the temps? If they are frozen veggies, defrost them first.|||Bake the pizza first then add veggies & cheese when ther's 5-6 minutes left to go & rebake.|||Jonnybo has an excellent answer and one also recommended by America's Test Kitchen. If you like the veggies less crips you can saute them in a skillet with a little olive oil first, drain them on paper towels then put them on the pizza for the last 5 minutes. When you put the cheese on for the last 5 minutes it gets nice and stringy like from a good pizza parlor.|||Start off by baking the pizza crust. Saute the veggies in a pan and when the crust is done, top it with veggies.|||I never have this problem. I always put the veggies on top of the cheese. Mushrooms maybe in the middle - layer of cheese, mushrooms, cheese, rest of veggies. The mushrooms can be saute'd with garlic first. Olives, onion, green pepper, hot pickled peppers, etc. The only vegetable I can think of that will wet your pizza is tomato. Keep the fresh tomato off or at a minimum because you have the sauce already. It is veggie because it has no meat. Don't overload it with veggies - just eat the veggies by themself if you want a ton of them.|||Oven roast the veggies first and then add to raw pizza.