Garden Party Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Make a well, add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead and rise: Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape: After the rise, punch down dough and divide if making two smaller pizzas. Let rest 10 minutes, then stretch or roll to a 12–14-inch round (or desired size).

Make pesto: In a food processor or blender combine basil leaves, pine nuts, garlic, grated parmesan, lemon juice, salt and pepper. Pulse while streaming in the 1 tablespoon olive oil until a smooth, spreadable paste forms. Taste and adjust seasoning. Set aside.

Prepare vegetables

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside if available. Thinly slice tomatoes and red onion. Slice mushrooms.

Sauté mushrooms

In a skillet over medium-high heat, warm 1 tablespoon olive oil. Add sliced mushrooms, 1/4 teaspoon salt and a pinch of black pepper. Sauté 4–6 minutes until browned and any released liquid evaporates. Remove from heat.

Assemble toppings: If using jarred roasted red peppers and marinated artichokes, drain and pat dry. Quarter artichokes if needed. Crumble feta and shred or slice mozzarella so it's ready to go.

Season: Toss sliced tomatoes and red onion lightly with remaining 1/4 teaspoon salt and a pinch of black pepper to take off raw edge (optional).

Preheat and prepare: Ensure oven is at 500°F (260°C). If using a pizza stone, preheat at least 30 minutes. Lightly flour or oil a pizza peel or baking sheet.

Spread pesto: Place stretched dough on the peel or baking sheet. Spread a thin, even layer (about 3–4 tablespoons) of the housemade pesto over the dough, leaving a 1/2-inch border for the crust.

Add cheeses and toppings: Scatter shredded mozzarella evenly over the pesto. Arrange tomato slices, sautéed mushrooms, roasted red pepper strips, artichoke pieces and red onion slices across the pizza. Crumble feta over the top. Sprinkle red pepper flakes if using.

Drizzle and bake: Lightly drizzle the assembled pizza with a teaspoon of extra-virgin olive oil. Slide onto the preheated stone or place baking sheet in the oven. Bake 8–12 minutes until crust is golden and cheese is bubbly and starting to brown.

Finish: Remove pizza from oven. Let rest 2 minutes, then scatter torn fresh basil over the top and finish with a light drizzle of extra-virgin olive oil.

Slice and serve: Transfer pizza to a cutting board, slice into 6–8 pieces and serve hot. Leftover slices keep well refrigerated for 2–3 days; reheat in a hot oven or skillet to preserve crispness.