Mrs. Vegan Recipe

Preheat and prepare dough

Place a pizza stone or baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. Allow dough to come to room temperature for 30–60 minutes if refrigerated. On a lightly floured surface, stretch or roll the dough into a 12–14" round, leaving a slightly thicker rim for the crust.

Brush the outer 1"–1½" rim of the dough with 2 tablespoons olive oil, sprinkle evenly with everything bagel seasoning and the 1 teaspoon fine sea salt. Gently press seasoning into the oil so it adheres. Dock the center lightly with a fork if desired to avoid large bubbles.

Make the sauce

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the 14 oz crushed Valoroso pear tomatoes, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh oregano, 1 teaspoon cracked black pepper and a pinch of red pepper flakes if using. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low and cook, uncovered, 10–12 minutes until slightly thickened. Taste and add 1 teaspoon sugar if tomatoes are too acidic. Remove from heat and let cool 5 minutes. If you prefer a smoother sauce, pulse briefly in an immersion blender or countertop blender to desired consistency.

Top the pizza

Transfer the stretched, seasoned dough to a well-floured pizza peel or the back of a rimless baking sheet. Spread an even layer of the cooled Valoroso pear tomato sauce over the center, leaving the seasoned rim exposed (about 3/4 cup sauce, depending on preference).

If you like, sprinkle 2 teaspoons vegan parmesan over the sauced area for added umami (optional). Slide the pizza onto the preheated stone or baking sheet.

Bake

Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and blistered and the sauce looks slightly caramelized. Baking time will vary with oven and stone; watch closely after 8 minutes.

Remove pizza from oven and transfer to a cutting board. Let rest 1–2 minutes.

Dress the arugula

Toss 2 cups wild arugula with 1 teaspoon fresh lemon juice, 1 teaspoon extra-virgin olive oil and a light pinch of salt to taste.

Mound the dressed arugula onto the center of the hot pizza so it wilts slightly from the heat. Finish with an optional sprinkle of 2 teaspoons finely grated vegan parmesan and an extra crack of black pepper.

Slice into 8 slices and serve immediately.