Vegetarian Pizza Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

In a large bowl, combine the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil.

Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tablespoons flour.

Form dough into a ball, coat lightly with oil, place in a clean bowl, cover with a towel or plastic wrap and let rise in a warm place until doubled, about 60–90 minutes.

After rising, punch down dough and divide into two equal pieces for thinner crusts or keep as one for a thicker 12–14" pizza. Let rest 10 minutes before shaping.

While dough is rising, make the sauce. In a small saucepan, heat 1 teaspoon olive oil over medium heat and add the minced garlic. Cook 30–45 seconds until fragrant (do not brown).

Add the crushed tomatoes, dried oregano, dried basil, salt and black pepper. Stir to combine, bring to a gentle simmer, then reduce heat and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

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

Prepare vegetables: thinly slice onion, tomato, mushrooms and green pepper. Slice black olives if not pre-sliced. Pat mushrooms with a paper towel if very wet to remove excess moisture.

Shape dough: on a lightly floured surface, stretch or roll each dough piece into a 12–14" round (or desired size). Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Brush the dough edge lightly with 1 tablespoon olive oil to help browning and create a flavorful crust.

Spread an even layer of the tomato sauce over the dough, leaving a 1/2–1" border around the edge.

Sprinkle 1 1/2 cups of shredded mozzarella evenly over the sauce (reserve remaining cheese for second pizza or extra topping).

Arrange the sliced onions, tomatoes, mushrooms, green pepper and black olives evenly over the cheese. Distribute toppings so the pizza remains balanced and not overloaded.

If using, sprinkle grated Parmesan and red pepper flakes over the toppings.

Bake: Slide pizza onto the preheated stone or place baking sheet in the oven. Bake 10–12 minutes until crust is golden and cheese is melted and bubbly. Cooking time may vary by oven and thickness of dough—watch for a nicely browned crust.

Finish and serve: Remove pizza from oven. Let rest 2–3 minutes, then scatter torn fresh basil leaves on top. Slice and serve hot.