Veggie Pizza Recipe

Activate yeast and combine

In a large mixing bowl, whisk warm water, instant yeast, and sugar. Let sit 3–5 minutes until foamy. Add olive oil, flour, and salt.

Knead

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead 4–5 minutes on medium-low with the dough hook.

First rise

Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Shape

Punch down the risen dough to release air. Turn onto a floured surface, divide into two if making two thin pizzas (this recipe makes one thick or two medium pizzas). Let rest 10 minutes, then roll or stretch into a 12-inch round (or two 9–10 inch rounds).

Combine sauce ingredients

In a small bowl, combine crushed tomatoes (or passata), tomato paste, minced garlic, dried oregano, dried basil, salt, pepper, and olive oil. Stir until smooth and taste; adjust salt or herbs as desired. No cooking required for a fresh-tasting pizza sauce.

Preheat the oven and equipment: Place a pizza stone or inverted baking sheet on the middle rack. Preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza peel, dust it with a little flour or semolina; if using parchment, keep it ready.

Prepare toppings: Slice bell peppers, red onion, mushrooms, zucchini, halve cherry tomatoes, and slice olives (if using). Pat mushrooms and zucchini dry with a paper towel to avoid excess moisture. If you prefer roasted vegetables, toss mushrooms and peppers with 1 tsp olive oil and roast on a sheet at 425°F (220°C) for 10 minutes before topping.

Assemble pizza

Brush the stretched pizza dough lightly with 1 tsp olive oil (keeping the outer 1/2-inch edge bare if you want a puffed crust). Spread 1/2 to 3/4 cup of the tomato sauce evenly over the dough, leaving the edge for the crust. Sprinkle 1 to 1 1/2 cups shredded mozzarella evenly. Arrange sliced bell peppers, red onion, mushrooms, zucchini, cherry tomatoes, and olives over the cheese. Sprinkle the remaining mozzarella if desired and grate the tablespoon of parmesan over the top. Finish with a pinch of crushed red pepper flakes and a little black pepper.

Bake

Transfer the assembled pizza to the preheated stone or baking sheet (using a peel or the parchment). Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned. If using two thinner pizzas, bake 7–10 minutes and watch closely.

Finish

Remove pizza from oven. Immediately brush the crust with remaining olive oil (about 1 tbsp) and sprinkle with flaky salt. Scatter fresh basil leaves over the hot pizza. Let rest 2–3 minutes, then slice and serve.