Verdura Pizza Recipe

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

Toss cauliflower florets and sliced mushrooms with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Spread in a single layer on the baking sheet. Roast for 20–25 minutes, turning once, until edges brown and tender.

Meanwhile, place halved bell peppers cut-side down on a separate baking sheet or directly on the oven rack; roast 18–22 minutes until skins blister and char. Remove peppers and place in a bowl covered with plastic or a sealed container to steam for 10 minutes; skins will peel easily. Peel and slice into strips.

While peppers roast, heat a grill pan or skillet over medium-high heat. Brush zucchini strips with remaining 1 tbs olive oil and a pinch of salt. Grill 2–3 minutes per side until char marks appear and zucchini is tender; set aside.

Sauté red onion in 1 tbs olive oil over medium heat for 3–4 minutes until softened and slightly caramelized; add mushrooms in the last 2 minutes if you prefer them more browned (optional if already roasted).

Whisk together mayonnaise, Greek yogurt, grated garlic, lemon juice, harissa (or Sriracha), smoked paprika, salt and pepper in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until serving; flavors meld in 15–30 minutes.

If using refrigerated dough, remove 30 minutes before baking to come to room temperature. Preheat oven to 250°C (475–500°F) and place a pizza stone or inverted baking sheet in the oven to heat for 30 minutes.

On a lightly floured surface, stretch or roll the dough into a 12–13-inch round (or desired shape) about 1/4-inch thick. Transfer dough to a piece of parchment for easy transfer to the hot stone.

Make the oregano-garlic base: mix 2 tbs extra-virgin olive oil with 1 tsp minced garlic, 1 tsp dried oregano (or 1 tbs chopped fresh oregano), and 1 tsp salt. Brush the mixture evenly over the dough, leaving a 1/2-inch border for the crust.

Scatter shredded mozzarella evenly over the base, reserving about 2 tbs for after baking. Sprinkle grated Parmesan over the cheese layer.

Arrange roasted cauliflower, roasted pepper strips, grilled zucchini strips, sautéed onions and mushrooms evenly over the cheese layer. Distribute torn basil leaves if using and sprinkle lemon zest and crushed red pepper flakes over the top.

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 9–12 minutes, rotating halfway, until crust is golden and cheese is bubbling. If using a lower oven temp, bake 12–15 minutes.

In the last 1–2 minutes of baking, remove pizza briefly and sprinkle reserved mozzarella and a little extra Parmesan on top; return to oven to finish melting and lightly browning.

Remove pizza from oven and let rest 2–3 minutes. Drizzle a little extra-virgin olive oil over the crust and scatter fresh oregano leaves on top.

Slice the Verdura Pizza into 6–8 slices. Serve immediately with the spicy garlic aioli on the side for dipping or drizzling.