Vegetarian Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105-115°F / 40-46°C), sugar, and active dry yeast. Stir gently and let sit 5-10 minutes until foamy.

Mix dough

In a large bowl, combine flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 7-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6-8 minutes.

First rise

Form dough into a ball, rub lightly with 1 teaspoon olive oil, place 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 1 1/2 hours.

Shape crust

Punch down the dough and divide if making more than one pizza (this recipe makes one 12-inch pizza). Let rest 5 minutes, then roll or stretch into a 12-inch round on a surface dusted with cornmeal or flour. Transfer to a pizza peel or a parchment-lined baking sheet.

Prepare sauce

Heat 1 tablespoon 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, tomato paste, dried oregano, dried basil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir and simmer gently for 10-12 minutes until slightly thickened. Taste and adjust seasoning.

Assemble cheese layer

Spread a thin, even layer of sauce over the shaped crust, leaving a 1/2-inch border for the crust. Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce, reserving a small handful for finishing.

Prepare vegetables

While sauce simmers or dough rests, core and thinly slice the green bell pepper into strips, wipe and thinly slice mushrooms, thinly slice the onion, slice the tomato into 1/4-inch rounds, and slice olives if not pre-sliced.

Season vegetables

Place sliced green pepper, mushrooms, onion, and tomato in a bowl. Drizzle with 1 teaspoon olive oil, sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper, and toss gently to coat. This step removes a bit of moisture and seasons the vegetables.

Top pizza

Arrange seasoned vegetables evenly over the cheese: start with peppers and onions, distribute mushrooms and olives, and place tomato slices on top so they roast but do not over-sog. Sprinkle remaining handful of mozzarella and the 1/4 cup grated Parmesan evenly over the pizza. Finish with 1/2 teaspoon dried oregano and red pepper flakes if using.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes so it is very hot. If using a conventional oven without a stone, preheat to 475°F (245°C).

Bake

Transfer the assembled pizza to the preheated stone or baking sheet (use parchment or a well-floured peel). Bake for 10-12 minutes at 500°F (or 12-15 minutes at 475°F) until the crust is golden and cheese is bubbling and lightly browned.

Rest and garnish

Remove pizza from oven and let rest 2-3 minutes. Scatter fresh basil leaves over the top if using and drizzle a tiny bit of olive oil if desired. Slice and serve hot.