Vegetables Pizza Recipe

Activate yeast

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

Make dough

In a large bowl, whisk together flour and salt. 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 about 6–8 minutes until smooth and elastic. Alternatively, mix and knead with a stand mixer using dough hook for 4–5 minutes.

First rise

Place dough 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 1¼ hours.

Shape

Punch down the dough, divide if making two smaller pizzas (this recipe yields one large 12–14" pizza or two 9–10" pizzas). On a floured surface, stretch or roll dough to desired size and transfer to a lightly oiled pizza pan or parchment-lined baking sheet.

Prepare vegetables

While dough is rising, clean and slice mushrooms, bell peppers, and onion. Mince garlic and slice olives (if not pre-sliced).

Sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and a pinch of salt; cook 4–5 minutes until mushrooms release their liquid and begin to brown. Add sliced onion and bell peppers; sauté 3–4 minutes until softened but still slightly crisp. Add minced garlic, remaining 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper; cook 30–60 seconds more until fragrant. Remove from heat and let cool a few minutes.

Preheat oven

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

Sauce and cheese

Spread the tomato pizza sauce evenly over the stretched dough, leaving a ½-inch border for the crust. Sprinkle half of the shredded mozzarella over the sauce, then scatter the sautéed vegetable mixture evenly across the pizza. Add sliced black olives on top and finish with remaining mozzarella and grated parmesan. Sprinkle dried oregano over the top.

Bake

Bake in the preheated oven on the middle rack (or on the pizza stone) for 10–14 minutes, rotating halfway, until the crust is golden and cheese is bubbly and slightly browned.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves if using and drizzle a little olive oil if desired. Slice and serve.