Vegetarian Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and 1 tsp salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Knead by hand or with the mixer for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

First rise

Form dough into a ball, lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 1–1.5 hours until doubled in size.

Prepare sauce

While dough rises, combine tomato sauce, dried oregano, dried basil, 1/4 tsp salt and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. Set aside.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn’t reach 500°F, preheat to the highest temperature available (450–500°F).

Shape dough

After the dough has risen, punch it down and divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large pizza). On a lightly floured surface, stretch or roll each portion into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or parchment-lined inverted baking sheet dusted with a little cornmeal or flour.

Sauce the crust

Spread roughly 1/2 cup of the prepared tomato sauce evenly over each stretched dough, leaving the outer 1/2–3/4 inch rim uncovered. Do not oversaturate — a thin, even layer is best.

Evenly sprinkle about 1.5 cups shredded mozzarella over the sauced dough (reserve remaining mozzarella for finishing if desired). Lightly grate or sprinkle 2 tablespoons of Parmesan over the top for added flavor.

Prepare vegetables

Thinly slice the red onion, bell peppers, jalapeño (remove seeds for milder heat), mushrooms, and slice the olives. In a small bowl toss the sliced vegetables (except basil and olives) with 1 tablespoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper to season and slightly soften — this helps release water and concentrates flavor.

Assemble pizza

Distribute the seasoned vegetables evenly over the cheese: bell peppers, mild pepper, red onion, mushrooms, jalapeño slices, and olives. Add any remaining mozzarella in small clusters so it melts into pockets across the pizza.

Bake

Slide the pizza (on parchment or dusted peel) onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven and thickness of the crust.

Finish

Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top and drizzle a small amount of olive oil if desired. Sprinkle remaining Parmesan if not used earlier. Slice and serve hot.