Veggie Recipe

Preheat

Preheat the oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, turn it upside down and preheat that.

Prepare garlic oil

In a small bowl, combine 2 tbs extra-virgin olive oil with the minced garlic, 1 tsp salt, and 1 tsp black pepper. Let sit for 5–10 minutes to allow the garlic flavor to infuse the oil.

Shape dough

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a piece of parchment paper or a well-floured pizza peel.

Brush base

Brush the garlic oil evenly over the dough surface, leaving a 1/2-inch border for the crust. Reserve any remaining garlic oil for the mushrooms/spinach step.

Cook mushrooms

Heat a medium skillet over medium-high heat. Add a teaspoon of olive oil and the sliced mushrooms. Sauté for 4–6 minutes until they release their liquid and begin to brown. Season with a pinch of salt and remove from heat.

Wilt spinach

In the same skillet over medium heat, add the chopped spinach and 1–2 teaspoons of the reserved garlic oil (or plain olive oil). Cook, stirring, for 1–2 minutes until wilted. Remove and squeeze any excess moisture with a spoon or paper towel. Season lightly with salt.

Assemble pizza

Evenly distribute the mozzarella slices over the garlic-oil–brushed dough. Scatter the sautéed mushrooms and wilted spinach over the cheese. Arrange the roasted red pepper strips across the pizza. If using, sprinkle the 2 tbs grated Parmesan and 1 tsp red pepper flakes.

Bake

Slide the pizza (on parchment or peel) onto the preheated stone or inverted baking sheet. Bake for 8–12 minutes, rotating halfway, until the crust is golden and the cheese is bubbling and lightly browned.

Finish

Remove the pizza from the oven and let rest for 2 minutes. Drizzle about 1 tsp olive oil over the top, scatter the torn basil leaves, and optionally grate a little extra Parmesan. Slice and serve hot.