Vegetariana (v) Recipe

preheat

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it and dust with cornmeal or semolina.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a pizza peel or the prepared baking sheet dusted with cornmeal. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil.

Spread the tomato sauce evenly over the dough, leaving the oiled rim bare. Use about 3 oz (a thin layer) so the vegetables remain the focus.

Distribute the torn or thinly sliced fresh mozzarella evenly over the sauced surface. Sprinkle the grated Parmesan or Pecorino over the top for umami and browning.

Prepare vegetables: toss the thin zucchini slices, red pepper slices, halved cherry tomatoes, red onion slices, spinach, and mushrooms in a bowl with remaining 1 tablespoon olive oil and a pinch of salt and cracked black pepper. This lightly seasons and helps them roast quickly.

Arrange the vegetables evenly over the cheese: lay zucchini and pepper slices first so they make good contact with the crust, distribute mushrooms and onion, and nestle cherry tomato halves cut-side up to avoid excessive moisture on the crust. Scatter the spinach lightly (it will wilt).

Bake the pizza on the preheated stone or baking sheet for 8–12 minutes, rotating once halfway through. Look for a golden-brown crust, bubbling and lightly charred cheese, and roasted vegetables.

If vegetables release excess moisture and the center looks soggy, remove pizza for 1–2 minutes, blot some tomato juices from the surface with a paper towel, then return to oven to finish (this is rarely needed with a hot oven).

Remove the pizza from the oven and let rest 2 minutes. Scatter fresh basil leaves on top, sprinkle with remaining cracked black pepper, flaky salt to taste, and red pepper flakes if using.

Finish with a light drizzle of balsamic glaze if desired. Slice into 6–8 slices and serve immediately.