Rustic Veggie Recipe

preheat and prepare

Place an oven rack in the lower-middle position and preheat oven to 475°F (245°C). If using a pizza stone, preheat the stone inside the oven. Lightly dust a pizza peel or baking sheet with 1–2 tablespoons flour or cornmeal.

On a lightly floured surface, stretch or roll the prepared pizza dough to a 11–12 inch round (about 10–12 ounces dough). Transfer the dough to the prepared peel or baking sheet. Brush the dough lightly with 1 tablespoon olive oil, leaving a small rim for the crust.

make the roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously for 1–1½ minutes until the raw flour taste cooks out and the mixture turns pale and bubbly.

finish the sauce

Gradually whisk in 1 cup milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 3–4 minutes).

Stir in 3 tablespoons grated Parmesan, 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch of nutmeg if using. Taste and adjust seasoning. Remove from heat and let cool slightly so it spreads without making the dough soggy (3–5 minutes).

Spread an even layer of the warm (not piping hot) Parmesan cream sauce over the prepared dough, leaving a 1/2-inch border for the crust.

sautée mushrooms & onion

In a medium skillet over medium-high heat, add 1 tablespoon olive oil. Add the sliced mushrooms (8 oz) and cook, stirring occasionally, until they release their juices and begin to brown, about 5–6 minutes. Add the thinly sliced 1/2 red onion during the last 2 minutes and sauté until softened but not mushy. Remove from heat and let cool slightly.

assemble toppings

Evenly scatter the sautéed mushrooms and red onion over the sauce. Distribute 2 cups fresh baby spinach in loose handfuls across the pizza (the residual heat will wilt it). Arrange 1/2 cup sliced roasted red peppers in strips across the top. Crumble and sprinkle 1/2 cup feta cheese over the assembled vegetables.

Sprinkle 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes if using, and 1/4 teaspoon freshly ground black pepper over the toppings. Finish with 2 tablespoons grated Parmesan distributed evenly.

Bake the pizza on the preheated stone or baking sheet for 10–12 minutes, or until the crust is golden-brown at the edges and the toppings are hot and bubbly. Rotate halfway through baking for even color if necessary.

Remove the pizza from the oven and let rest on a rack or cutting board for 3–4 minutes. Garnish with 1 tablespoon fresh basil or parsley chiffonade. Slice into 6–8 slices and serve immediately.