Veggie Lovers Pizza Recipe

preheat and prepare surface

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a work surface and your hands with the all-purpose flour.

shape the dough

On the floured surface, stretch or roll the pizza dough into a 12-inch round (about 1/4-inch thick). Transfer the shaped dough to a pizza peel or an overturned baking sheet lightly coated with 1 tbs olive oil to prevent sticking.

In a small bowl, combine the pizza sauce with the minced garlic, dried oregano and crushed red pepper flakes. Stir until well blended. Taste and adjust seasoning if desired.

Spread the sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to create an even layer.

prepare vegetables

Slice the half onion thinly into half-moons. Slice the half red bell pepper into thin strips. Clean and slice mushrooms. Cut broccoli florets into very small pieces so they cook through quickly. Roughly chop the spinach if the leaves are large.

lightly sauté firmer vegetables (optional but recommended)

Heat the remaining 1 tbs olive oil in a skillet over medium-high heat. Add the sliced onion, red pepper and broccoli florets. Sauté for 3–4 minutes until they begin to soften and release moisture but are not fully cooked. Season with 1/8 tsp salt and a pinch of black pepper. Remove from heat and let cool slightly. (This step prevents undercooked broccoli and raw-tasting onions on the pizza.)

Distribute the vegetables over the sauced dough: first the sautéed onions, peppers and broccoli, then mushrooms, black olive slices and scattered spinach. Try to arrange them in an even layer so the pizza cooks uniformly.

Sprinkle the shredded mozzarella evenly over the arranged vegetables. Follow with the grated parmesan sprinkled on top. Season the cheese layer with the remaining 1/8 tsp salt and a light crack of black pepper.

If using, tear the fresh basil leaves and scatter lightly over the cheese (or reserve to add after baking for a fresh finish).

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10–14 minutes, rotating halfway through if your oven has hot spots, until the crust is golden brown, cheese is melted and bubbling, and broccoli is tender.

Remove the pizza from the oven and let rest 2–3 minutes. Slice into 6–8 pieces. Finish with an optional drizzle of extra-virgin olive oil or additional fresh basil leaves. Serve hot.