Veggie Pizza Recipe

Make and rise dough

In a large bowl, combine warm water (about 105–115°F), sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil, flour and salt. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Form into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape dough

After rising, punch down the dough and transfer to a lightly floured surface. For one 12–14-inch pizza, shape into a round and use a rolling pin or hands to stretch to about 12–14 inches, leaving a slightly thicker rim. If you prefer a thinner crust, roll to larger diameter. Place on a pizza peel or baking sheet dusted with cornmeal or flour.

Prepare sauce

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt and black pepper. Stir, bring to a gentle simmer, and cook 6–8 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prep vegetables

Preheat oven to 500°F (or highest safe temperature) with a pizza stone inside if available; if using a baking sheet, preheat the sheet. Clean and slice mushrooms, bell pepper into thin strips, thinly slice the onion, and slice tomatoes. Drain sliced fresh tomatoes on paper towels for 5 minutes to remove excess moisture. Slice or shred mozzarella and slice olives if not pre-sliced.

Sauté firmer vegetables (optional)

To reduce moisture and intensify flavor, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and onions, season with a pinch of salt and pepper, and sauté 3–4 minutes until softened and lightly browned. Remove and cool slightly. Bell peppers can be used raw or briefly sautéed 2 minutes until slightly softened.

Assemble pizza

Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the stretched dough, leaving the rim bare. Distribute shredded or sliced mozzarella evenly over the sauce (about two-thirds of the cheese). Arrange sautéed mushrooms, bell pepper strips, onion, fresh tomato slices (drained), and black olive slices evenly across the pizza. Sprinkle remaining mozzarella and grated Parmesan on top if using. Lightly drizzle 1 tablespoon olive oil over the toppings and season with salt and freshly ground black pepper to taste.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F for 8–12 minutes, or until the crust is golden and cheese is bubbling and slightly browned in spots. Baking time will vary with oven and stone; check at 8 minutes.

Finish

Remove pizza from oven. Let rest 2 minutes, then scatter torn fresh basil leaves over the top. If desired, drizzle a little more olive oil. Slice and serve hot.

Use cornmeal or flour on your peel or baking sheet to prevent sticking. If using a pizza stone, preheat stone in oven for at least 30 minutes. Let any assembled but unbaked pizza sit no more than a few minutes before transferring to oven so it doesn't become soggy.