Veggie Pizza Recipe

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat at least 30 minutes. If using a baking sheet, lightly oil it and set aside.

On a lightly floured surface, stretch or roll the dough into a 12-inch (30 cm) round. Transfer the shaped dough to a pizza peel dusted with flour or to the prepared baking sheet. Brush the edge lightly with 1 tbs olive oil to give a golden crust.

If using fresh tomatoes: core and roughly chop tomatoes. For a smoother sauce, blanch in boiling water 30–60 seconds, shock in ice water, then peel before chopping. If using canned tomatoes, crush by hand or with a spoon.

In a small saucepan over medium heat, warm 1 tbs extra-virgin olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the chopped/crushed tomatoes, 1 tsp dried oregano, 1 tsp salt and 1 tsp freshly ground black pepper. Simmer gently for 8–10 minutes until the sauce thickens slightly. Stir in chopped fresh basil (if using) and remove from heat. Taste and adjust seasoning.

Let the sauce cool about 5 minutes before spreading on the dough to avoid making the crust soggy.

While sauce simmers, prepare the vegetables: thinly slice the red onion and bell peppers, and slice the mushrooms.

Optional step to reduce moisture: in a medium skillet over medium-high heat, add 1 tbs olive oil. Add the mushrooms and a pinch of salt and cook, stirring, until they release liquid and most of it evaporates, about 4–6 minutes. Remove and set aside. Briefly sauté the sliced onion for 2–3 minutes until slightly softened but still crisp if you prefer; remove and drain any excess moisture on paper towel.

If using fresh spinach, wilt it quickly in the hot pan for 30–45 seconds, squeeze out excess water and set aside.

Spread an even layer (about 3/4–1 cup or to preference) of the cooled tomato sauce over the stretched dough, leaving a 1/2–1 inch border for the crust.

Distribute half of the shredded Provel cheese evenly over the sauce.

Arrange the prepared vegetables (mushrooms, red onion, bell peppers, and wilted spinach if using) evenly on top of the cheese.

Sprinkle the remaining Provel cheese over the vegetables, then finish with a light dusting of grated Parmesan if using and a pinch of red pepper flakes to taste.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is melted and bubbling. Baking time will vary by oven and stone; watch closely after 7 minutes.

If you like a slightly charred top, broil on high for 1 minute at the end — watch carefully to prevent burning.

Remove the pizza from the oven and let rest 2–3 minutes. Garnish with fresh basil leaves, slice, and serve hot.