Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 475°F (245°C) for at least 30 minutes. Lightly dust a pizza peel or work surface with cornmeal or semolina to prevent sticking.

On a lightly floured surface, stretch or roll the prepared pizza dough into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer dough to the dusted pizza peel or parchment paper. Brush the outer 1/2-inch rim lightly with 1 tbs olive oil to help browning.

Sauce

In a small bowl, combine 3 tbs pizza sauce with minced garlic, dried oregano and black pepper; stir to combine. Taste and adjust seasoning. Spread an even layer of the seasoned sauce over the stretched dough, leaving the oiled rim clear.

Vegetable Toppings

Prepare vegetables

If using canned artichoke hearts, pat them dry and quarter. Drain and pat the sliced olives. Slice mushrooms thinly and toss mushrooms and green pepper with a pinch of salt to draw out excess moisture for 5 minutes, then pat dry. Slice tomato and set on paper towel to remove excess juice.

Scatter the chopped fresh spinach evenly over the sauced dough. Distribute the prepared artichoke quarters, mushrooms, sliced black olives, and green pepper evenly over the spinach. Arrange tomato slices on top, spacing them evenly. Sprinkle 1/4 tsp red pepper flakes over the toppings for a mild heat.

Cheese

Evenly sprinkle the shredded mozzarella over the assembled vegetables, leaving the rim exposed for a crisp crust. If using, grate 2 tbs parmesan over the top for extra savory flavor.

Bake & Finish

Slide the pizza (on the peel or parchment) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–14 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and slightly blistered. Baking time will vary with oven and stone temperature.

Remove pizza from oven and transfer to a cutting board. Immediately brush the crust lightly with 1/2 tbs extra-virgin olive oil and sprinkle a pinch of coarse salt if desired. Scatter torn fresh basil leaves over the hot pizza. Let rest 2–3 minutes, then slice and serve.