Veggie Recipe

Make quick San Marzano sauce

Heat 1 tablespoon 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 crushed San Marzano tomatoes, 1 teaspoon salt, 1 teaspoon sugar (optional) and 1 teaspoon dried oregano. Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Keep warm off the heat.

Tear or slice the Fior di Latte into bite-size pieces and set aside on a plate to drain slightly while you prepare the rest.

Prepare and roast/grill vegetables

Preheat the oven to 450°F (230°C) with a pizza stone or an inverted baking sheet inside if you have one. Meanwhile, place the sliced zucchini and eggplant on a baking tray, drizzle with 2 tablespoons olive oil, sprinkle 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon dried oregano. Toss to coat evenly. Roast on the middle rack for 10–12 minutes, turning once, until the vegetables are tender and lightly golden. If you prefer, grill them on a hot grill pan 2–3 minutes per side until charred and tender. Remove and let cool slightly.

Halve the cherry tomatoes and toss them with a light pinch of salt and a small drizzle of olive oil. They will be used raw or added near the end of baking to retain freshness and burst on the pizza.

Stretch dough and preheat

If not already, let the pizza dough come to room temperature for 30–60 minutes. On a lightly floured surface, press and stretch the dough into a 10–12 inch round, leaving a slightly thicker rim for the crust. If you have a peel, dust it with semolina or flour; otherwise use a parchment-lined baking sheet.

Assemble the pizza

Spread about 3/4 cup of the prepared San Marzano sauce evenly over the stretched dough, leaving the rim bare. Distribute the torn Fior di Latte evenly over the sauce. Arrange the roasted zucchini and eggplant slices evenly across the pizza. Scatter the halved cherry tomatoes on top. Sprinkle a pinch of red pepper flakes if using.

Bake

Brush the exposed crust edge with 1 tablespoon olive oil. Slide the pizza onto the preheated stone or baking sheet and bake at 450°F (230°C) for 10–14 minutes, or until the crust is golden and cheese is melted and bubbling. If using a home oven with a broiler, you can finish under the broiler 1–2 minutes to char the top—watch carefully to prevent burning.

Remove the pizza from the oven. Scatter fresh oregano or basil leaves over the top. Let rest 2 minutes, then slice and serve hot.