5 Large Veg Out Pizzas Recipe

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 45 minutes. If using pizza pans, preheat oven to 475–500°F and lightly oil or line pans.

Remove dough from refrigerator 30–60 minutes before shaping so it comes to room temperature (if using refrigerated dough). Dust work surface with flour.

Season sauce

Combine the house-made red sauce with dried oregano and crushed red pepper flakes in a bowl. Taste and adjust seasoning with a pinch of salt if needed. Divide the sauce into 5 equal portions (about 1 cup each).

Clean and slice vegetables: thinly slice baby portabella mushrooms (about 6 cups), thinly slice green peppers (5 cups), thinly slice red onion into separate rings (5 cups), pit and slice black olives (2.5 cups), and thinly slice Roma tomatoes (5 cups).

Place mushrooms in a bowl, sprinkle with 1 tsp salt and 1/2 tsp black pepper; toss to coat. This draws moisture and enhances flavor. If mushrooms release a lot of liquid, drain briefly on paper towels.

Season tomatoes lightly with 1 tsp salt and a pinch of black pepper, then drain on paper towels for 10 minutes to reduce excess juice (this prevents soggy pizzas). Pat dry before using.

Divide the aged mozzarella into five equal portions (about 2 cups cheese per pizza). Keep covered so it doesn't dry out.

On a floured surface, gently stretch or roll each pizza dough piece to about 12–14 inches diameter for a large pizza, keeping a slightly thicker edge for the crust. Transfer each stretched dough to a pizza peel dusted with flour or cornmeal, or to a lightly oiled pizza pan.

Brush the outer 1/2 inch of each crust with about 1 tsp olive oil to promote browning.

Spread ~1 cup seasoned house red sauce evenly over each dough, leaving the oiled rim clear.

Distribute about 2 cups aged mozzarella across each pizza in an even layer.

Top each pizza evenly with: approximately 1.2 cups sliced baby portabella mushrooms, 1 cup sliced green peppers, 1 cup red onion slices, 1/2 cup sliced black olives, and 1 cup Roma tomato slices. Arrange so toppings are balanced and not piled too thickly to ensure even cooking.

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbling and lightly browned. If oven temperature is lower, bake 12–15 minutes. Rotate pizzas halfway through baking for even color.

If you prefer a slightly crisped top, switch to broil for the last 1–90 seconds while watching closely to avoid burning.

Remove pizza from oven and place on a cutting board. Drizzle lightly with extra virgin olive oil (~3/4 tsp per pizza) and sprinkle with dried basil or scatter fresh basil leaves if using.

Let pizzas rest 2–3 minutes to allow cheeses to set, then slice each into 8 slices. Serve hot.