Vegetarian Special Recipe
Cheese, Mushroom, Onion, Bell Pepper, Black Olives (NO SUBSTITUTIONS)
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Ingredients
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Vegetable Topping
Cheese & Base
Finishing
Method
Vegetable Topping
- 1
Prep vegetables
Wipe mushrooms clean and slice thinly to yield about 2 cups. Peel and cut the yellow onion into thin half-moons to measure 1 cup. Core, seed, and dice the red bell pepper into roughly 1/2-inch pieces to measure 1 cup. Slice pitted black olives into rounds and measure 3 tablespoons.
- 2
Sauté vegetables
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and a pinch of salt; cook, stirring occasionally, until they begin to brown, about 4–5 minutes. Add the sliced onion and continue to cook 3–4 minutes until the onion softens and becomes translucent. Add the diced red bell pepper and remaining 1/2 teaspoon salt and 1 teaspoon black pepper; cook 2–3 more minutes until the pepper is slightly tender but still bright. Remove skillet from heat and stir in the sliced black olives. Transfer the mixture to a bowl and set aside to cool slightly while assembling the pizza.
Cheese & Base
- 3
Preheat and prepare dough
Place an oven rack in the lower-middle position and preheat oven to 475°F (246°C). If using a pizza stone, place it in the oven to heat. Lightly dust a pizza peel or baking sheet with 1 tablespoon cornmeal or flour. Stretch or roll the pizza dough on a lightly floured surface into a 12-inch round (or desired size) about 1/4-inch thick, leaving a slightly thicker edge for the crust. Transfer stretched dough to the prepared peel or baking sheet.
- 4
Assemble pizza
Evenly spread 3 tablespoons pizza sauce over the dough, leaving a 1/2-inch border. Sprinkle 2 cups shredded mozzarella evenly over the sauced dough, then sprinkle 1 cup shredded provolone on top. Distribute the sautéed vegetable mixture over the cheese, spreading mushrooms, onions, and bell pepper in an even layer. Scatter the 3 tablespoons sliced black olives again on top if you prefer more olive presence.
Finishing & Bake
- 5
Season and bake
Brush the exposed crust lightly with 1 teaspoon olive oil and sprinkle 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes evenly over the pizza. Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10–12 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned in spots.
- 6
Rest and serve
Remove the pizza from the oven and let it rest 3–5 minutes to allow the cheese to set slightly. Slice into 8 pieces and serve hot. Leftovers can be refrigerated in an airtight container for up to 3 days.