Veggie Pizza Recipe

Place a rack in the upper third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or invert it and dust with flour.

Lightly flour a work surface with the all-purpose flour. If dough is refrigerated, let it sit at room temperature for 20–30 minutes to relax. Stretch or roll the dough into a 12-inch circle, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel/baking sheet.

Brush the dough edge lightly with 1 tbs olive oil to help develop a golden crust.

Cook vegetables lightly

Heat 1 tbs olive oil in a medium skillet over medium-high heat. Add the sliced onions and peppers and sauté for 3 minutes until they begin to soften. Add the sliced mushrooms and continue to cook 2–3 minutes until mushrooms release moisture and reduce. Add the minced garlic, 1 tsp dried oregano, 0.25 tsp salt, 0.125 tsp black pepper and 0.25 tsp red pepper flakes (if using). Cook for 30–45 seconds until fragrant. Remove from heat and stir in the drained sliced black olives. Taste and adjust seasoning.

Why to cook

Briefly sautéing the vegetables reduces excess moisture so the pizza won't become soggy and concentrates flavor; keep them slightly undercooked as they will finish cooking in the oven.

Spread 3 tbs pizza sauce over the stretched dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to distribute evenly.

Sprinkle 1.25 cups of the shredded mozzarella evenly over the sauce, reserving ~1/4 cup for topping after baking if you like extra melty cheese.

Distribute the sautéed vegetable mixture evenly over the cheese layer.

If using, sprinkle the remaining 1/4 cup shredded mozzarella and 2 tsp grated parmesan on top for extra browning.

Slide the assembled pizza (on parchment or peel) onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–6 minutes for even browning, until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven and let rest 2 minutes. Tear and scatter fresh basil leaves over the top if using and sprinkle crushed red pepper to taste. Slice into 6–8 slices.

Serve hot. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a hot oven or skillet for best texture.