Vegetarian Supreme Pizza Recipe

Activate yeast and mix dough

In a medium bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 5 minutes until foamy. In a large bowl or stand mixer, whisk together flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms (use dough hook on low for 2–3 minutes or mix by hand).

Knead and rise

Knead the dough on a lightly floured surface for 6–8 minutes (or 4–5 minutes in mixer) until smooth and elastic. Shape into a ball, rub with a little olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Divide and rest

Punch dough down gently, turn onto a lightly floured surface, divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape each into a ball, cover, and rest 15 minutes before shaping.

While dough rises, make the sauce: In a small saucepan, heat 1 teaspoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir, reduce heat to low, and simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare vegetables while dough rests: Toss sliced mushrooms, sliced green pepper, and sliced onion with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano or Italian seasoning. Spread on a baking sheet in a single layer.

Sauté option (recommended for extra flavor): Heat a skillet over medium-high heat, add the seasoned vegetables, and sauté 4–6 minutes until vegetables are softened and mushrooms release most of their moisture. Remove from heat and set aside. (Alternatively, you can place raw vegetables directly on the pizza if you prefer crunch and shorter bake time.)

Slice the tomato and tear or shred the fresh mozzarella so it's ready for assembly. If mozzarella is very wet, pat dry with paper towels to reduce sogginess.

Preheat the oven and prepare surface: Place a pizza stone on the middle rack if you have one and preheat oven to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C) and lightly oil or line the sheet. Dust a pizza peel or an inverted baking sheet with cornmeal or semolina.

Shape crust: On a lightly floured surface, stretch or roll one dough ball into a 12-inch round (about 1/4-inch thick) leaving a slightly thicker rim. Transfer to the prepared peel dusted with cornmeal.

Sauce and cheese: Spread about 1/2 cup of the prepared tomato sauce over the dough, leaving a 1/2-inch border. Evenly distribute half of the shredded/torn fresh mozzarella (about 5 oz) over the sauce. Sprinkle 1 tablespoon grated Parmesan if using.

Add vegetables: Distribute half of the sautéed (or raw) mushroom, pepper, and onion mixture evenly over the cheese. Arrange thin tomato slices on top, spacing them slightly so juices don’t pool. Finish with a light pinch of salt and pepper if desired.

Bake: Slide the pizza onto the preheated stone or place on the preheated baking sheet. Bake at 500°F (260°C) for 8–10 minutes (on stone) or 10–14 minutes (on sheet), rotating halfway, until the crust is golden and cheese is bubbling and slightly browned.

Finish and rest: Remove pizza from oven, brush the crust lightly with 1 teaspoon olive oil, sprinkle with a little extra dried oregano or Italian seasoning, and add fresh basil leaves if using. Let rest 3–5 minutes before slicing to allow cheese to set slightly.

Repeat assembly and baking steps for the second dough ball (or bake remaining dough as desired). Slice each pizza into 6–8 pieces and serve hot.