Vegetarian Pizza Recipe

Bloom yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl, combine flour and salt. Add the foamy yeast mixture and 2 tbs olive oil to the flour. Mix until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the risen dough and divide if making two smaller pizzas (this recipe yields one large 12–14" pizza or two 9–10" pizzas). On a lightly floured surface, stretch or roll the dough into desired shape and thickness. Transfer to a parchment-lined pizza peel or baking sheet or a pizza stone preheated in the oven.

Prepare sauce

Heat 1 tbs olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, 1 tsp salt and 1/2 tsp black pepper. Simmer gently 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prep vegetables

While dough is rising or baking, prepare toppings: cut broccoli into small florets, slice mushrooms, thinly slice onion, and slice or halve tomatoes. Toss broccoli and mushrooms with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Par-cook broccoli and mushrooms (recommended)

To ensure broccoli cooks through on the pizza, blanch or sauté briefly: bring a pot of salted water to a boil, blanch broccoli 1 minute then shock in ice water, or sauté broccoli and mushrooms in a skillet 2–3 minutes until slightly softened. Drain well and pat dry so toppings don't make the crust soggy.

Assemble pizza

Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside for at least 30 minutes. Spread an even layer (about 3/4–1 cup) of the tomato sauce over the stretched dough, leaving a 1/2–1 inch border for the crust. Sprinkle 1½–2 cups shredded mozzarella evenly over the sauce. Distribute the prepared broccoli, mushrooms, sliced tomatoes, and sliced onion evenly over the cheese. Sprinkle grated Parmesan if using, and scatter red pepper flakes if desired.

Bake

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

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Drizzle a little olive oil over the crust edge if desired and garnish with fresh basil leaves. Slice and serve hot. Store any leftovers refrigerated up to 3 days; reheat in a 400°F oven until warmed through.