The Natural Recipe

Slice and prep

Thinly slice the yellow onion into rings or half-moons. Clean mushrooms with a damp paper towel and slice to about 1/4-inch thickness. Drain and roughly chop the marinated artichoke hearts into bite-sized pieces. If your roasted red pepper isn't pre-roasted, roast a whole red bell pepper over a gas flame or under a broiler until charred, place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and slice into 1/2-inch strips.

Sauté mushrooms and onions

Heat 1 tablespoon extra-virgin olive oil in a skillet over medium-high heat. Add sliced onions and a pinch (about 1/8 tsp) of salt and cook, stirring, until soft and beginning to caramelize, about 6–8 minutes. Push onions to the side, add mushrooms and the minced garlic, and cook until the mushrooms release their moisture and brown, 4–5 minutes. Season with 1/8 tsp black pepper. Remove from heat and set aside.

Wilt spinach

In the same skillet over medium heat, add the remaining 1 tablespoon olive oil, add the fresh spinach and toss until just wilted, about 1–2 minutes. Season lightly with a pinch of salt. Remove and gently squeeze out excess moisture if needed; set aside.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

On a lightly floured surface, stretch or roll out the pizza dough to a 12-inch round (or desired size/thickness). Transfer the dough to a pizza peel or prepared baking sheet.

Brush the dough edge and surface lightly with 1 tablespoon olive oil (from Base). If using tomato sauce, spread the 1/4 cup thinly and evenly, leaving a 1/2-inch border. Alternatively, skip the sauce and brush with the garlic-olive oil for a lighter base.

Evenly distribute the sautéed onions and mushrooms across the dough. Scatter the wilted spinach over them, then add the roasted red pepper strips and chopped artichoke pieces. Sprinkle banana pepper slices evenly (adjust amount to taste).

Crumble the feta evenly over the pizza. Finish with a light sprinkle of dried oregano, the remaining 1/2 teaspoon kosher salt (if needed—taste minded), and 1/4 teaspoon black pepper.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 475°F (245°C) until the crust is golden and cheese is warmed and slightly golden, 10–14 minutes (time varies by oven and dough thickness).

Remove the pizza from the oven. Let rest 2 minutes, then drizzle a tiny extra-virgin olive oil finish if desired and adjust seasoning with more black pepper or a pinch of salt. Slice and serve hot.