Vegetarian Recipe

Preheat oven and prepare dough

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven before preheating. On a lightly floured surface, stretch or roll the prepared pizza dough to a 12-inch round, about 1/4-inch thick. Transfer the stretched dough to a parchment paper–lined baking sheet or a floured pizza peel.

Brush the outer 1/2-inch rim of the dough lightly with 1 tablespoon olive oil to encourage golden crust.

Spread 1 cup of signature pizza sauce evenly over the dough, leaving the oiled rim clear for the crust.

Evenly distribute 2 cups shredded pizza mozzarella over the sauced dough, leaving the crust edge visible. Make sure cheese coverage is even to prevent soggy spots.

Arrange 1 cup sliced mushrooms evenly over the cheese.

Distribute the thinly sliced green bell pepper (1 each) across the pizza in an even layer so they will roast rather than steam.

Scatter the thin half red onion slices evenly across the pie for mild sweet onion flavor.

Finish toppings by lightly scattering 3/4 cup fresh diced tomatoes over the vegetables. Fresh tomatoes are added on top so they retain texture after baking.

Sprinkle 1 teaspoon Italian seasoning evenly across the assembled pizza.

Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. If you like heat, sprinkle 1/4 teaspoon crushed red pepper flakes now or serve them on the side.

Using the parchment, transfer the pizza to the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbling and beginning to brown. Baking time will vary depending on oven and whether you used a stone (stone typically yields a crisper bottom in less time).

Remove the pizza from the oven and let rest on a cutting board 2–3 minutes to set. Slice into 8 pieces and serve hot.