Harvest Recipe

Make the San Marzano tomato sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned. Pour in 2 cups San Marzano passata/crushed tomatoes, then stir in 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (if using). Bring to a gentle simmer, reduce heat to low and simmer uncovered for 10–12 minutes to meld flavors and slightly thicken. Taste and adjust salt/pepper as needed. Remove from heat and set aside.

Sauté mushrooms and onions

While the sauce simmers, heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add the sliced mushrooms in a single layer and cook without moving for 2 minutes to brown, then stir and cook another 2–3 minutes until mostly browned. Add the thinly sliced red onion and continue to cook 3–4 minutes until the onion softens and mushrooms are tender. Season with a pinch of salt and black pepper. Remove from heat and set aside.

Prepare remaining vegetables

If using jarred roasted red peppers and marinated artichokes, drain them well and pat dry with paper towel. Slice roasted red peppers into 1/2-inch strips and quarter artichoke hearts if needed. Place the arugula in a bowl and toss lightly with a drizzle (about 1 teaspoon) of olive oil and a pinch of salt to soften slightly; set aside until assembly.

Preheat the oven: If using a pizza stone, place it on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a baking sheet, preheat oven to 475°F (245°C). Dust a pizza peel or the back of a baking sheet with semolina or cornmeal.

Shape the dough: On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or desired size) about 1/4-inch thick for a thin-to-medium crust. Transfer the stretched dough to the prepared peel or baking sheet dusted with semolina so it won't stick.

Sauce the crust: Spread an even layer of the warm San Marzano sauce over the dough, leaving a 1/2-inch border for the crust. Use about 3/4 to 1 cup of sauce depending on preference.

Add toppings: Sprinkle 1 to 1 1/2 cups plant-based shredded mozzarella evenly over the sauced dough. Distribute the sautéed mushrooms and red onions across the pizza, then add the sliced roasted red peppers and quartered marinated artichoke hearts in an even layer.

Bake: Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–10 minutes on a stone, or 10–12 minutes on a baking sheet, until the crust is golden and the plant-based cheese is melted and starting to brown at the edges.

Add arugula and finishes: Remove the pizza from the oven and immediately top with the dressed arugula, spreading it evenly so it wilts slightly from the residual heat. Sprinkle 2 teaspoons vegan parmesan or 1–2 tablespoons nutritional yeast if using. Finish with a drizzle of 1 teaspoon extra-virgin olive oil and a few grinds of freshly cracked black pepper to taste.

Rest and serve: Let the pizza rest 2–3 minutes, then slice into 8 slices. Serve hot.