Veggie Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a bowl, stir in sugar and sprinkle yeast over the top. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then turn onto lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1/4 cup more flour.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Preheat oven

About 20 minutes before baking, place a pizza stone or an inverted rimless baking sheet in the oven and preheat to 475°F (245°C). If using a baking sheet, lightly oil or dust with semolina.

Shape crust

Punch down dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). On a lightly floured surface, stretch or roll each portion into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or prepared baking sheet dusted with semolina or cornmeal.

Prepare sauce

In a small bowl combine tomato sauce, minced garlic, dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Taste and adjust seasoning. Spread about 1/2 cup sauce evenly over each prepared dough round, leaving the edge bare.

Prepare vegetables

Toss sliced mushrooms, sliced green pepper, sliced olives, and sliced onion with 1 tablespoon olive oil and a pinch of salt and pepper. This lightly seasons the veggies and prevents excess moisture on the pizza.

Assemble pizza

Sprinkle about 1.5 cups shredded mozzarella evenly over the sauced dough (for each pizza if making two). Distribute the seasoned mushrooms, green pepper, black olives, and onions evenly over the cheese. If making one large pizza, use all cheese and toppings accordingly.

Bake

Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, until the crust is golden and the cheese is bubbly and lightly browned. Rotate once halfway through baking for even color.

Finish

Remove pizza from oven. Brush the crust with 1 tablespoon olive oil and sprinkle with grated Parmesan if desired. Let rest 2–3 minutes, then garnish with chopped fresh basil or parsley. Slice and serve.