Vegetable Pizza Recipe

Preheat

Preheat oven to 500°F (260°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.

Prepare sauce

In a small bowl, combine the tomato sauce, minced garlic, dried oregano, 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well and set aside.

Stretch dough

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch (30 cm) round (or desired thickness). Transfer onto a floured peel or an oiled baking sheet.

Prepare fennel

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced fennel and 1/8 tsp salt. Sauté until edges are golden and fennel is slightly softened, about 5–7 minutes. Remove and set aside.

Sear zucchini and mushrooms

In the same skillet over medium-high heat, add zucchini slices and mushrooms in a single layer (work in batches if needed). Cook without moving for 2 minutes to get color, then toss and cook another 2 minutes until lightly browned and slightly softened. Season with a pinch of salt and pepper. Remove and set aside.

Caramelize onions (optional)

If you prefer sweeter onions, add a teaspoon of olive oil to the skillet and cook thinly sliced onions over medium heat, stirring occasionally, until softened and golden, about 6–8 minutes. Otherwise you may use them raw on the pizza.

Prepare artichokes

Drain and pat artichoke hearts dry. If large, quarter them. Toss briefly in a small bowl with a drizzle of olive oil, a pinch of salt, and a little black pepper.

Sauce the dough

Spread the prepared tomato sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust.

Add cheese base

Scatter about half of the gold mozzarella evenly over the sauced dough to create a base layer that will help hold the vegetables.

Arrange vegetables

Evenly distribute the zucchini, mushrooms, fennel, artichoke hearts, and sliced onions over the cheese. Try to keep pieces relatively flat so the pizza cooks evenly.

Top with remaining cheese

Sprinkle the remaining mozzarella over the vegetables. If using, add grated parmesan and a light pinch of red pepper flakes for a bit of heat.

Bake

Transfer the pizza to the preheated oven (onto the stone or baking sheet). Bake 8–12 minutes at 500°F (260°C) until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary by oven and thickness of dough.

Finish

Remove pizza from the oven. Immediately drizzle with 1 tsp extra virgin olive oil, scatter fresh basil leaves on top, and sprinkle remaining 1/4 tsp salt or to taste if desired. Let rest 2–3 minutes before slicing.