Killer Veggie Recipe

Preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza steel or pan, preheat accordingly.

Lightly dust a clean work surface with 1–2 tablespoons of flour. Stretch or roll the dough to a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to a piece of parchment or a well-floured peel.

Brush the outer 1/2-inch of the dough lightly with 1 tablespoon olive oil to promote a golden crust.

Spoon 3 tablespoons of red pizza sauce into the center of the stretched dough. Using the back of the spoon, spread the sauce evenly in a circular motion, stopping about 1/2 inch from the edge to leave a crust rim.

Evenly sprinkle 1 1/2 cups shredded mozzarella over the sauced dough, leaving the crust bare.

Prepare the vegetables: thinly slice 1/2 white onion into half-moons, core and thinly slice 1/2 green bell pepper into strips, thinly slice or quarter 3 oz mushrooms depending on size, and drain/slice black olives if not already sliced.

Distribute the prepared vegetables evenly over the cheese: scatter the onion half-moons, bell pepper strips, mushrooms, and 1/4 cup sliced black olives so the toppings are balanced across the pizza.

Season the topped pizza with 1/4 tsp salt, 1/8 tsp freshly ground black pepper, and 1/2 tsp dried oregano. If you like heat, sprinkle 1/4 tsp crushed red pepper flakes.

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is golden, the cheese is melted and bubbling, and vegetables are tender—about 8–10 minutes depending on oven and stone temperature.

For a slightly charred top, switch to broil for 30–60 seconds while watching closely to avoid burning.

Remove the pizza from the oven using the peel or by pulling out the parchment onto a cutting board. Let rest 1–2 minutes to stabilize.

While the pizza rests, dice 1/2 ripe tomato into small 1/4-inch pieces and finely chop 1 tablespoon fresh flat-leaf parsley.

Scatter the fresh diced tomato and chopped parsley evenly over the hot pizza. The residual heat will warm the tomato slightly without cooking it, adding a fresh brightness.

Slice the pizza into 6–8 slices and serve immediately. Offer extra red pepper flakes or grated Parmesan at the table if desired.