Veggie Recipe

Preheat

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If you have a pizza steel, preheat similarly. Allow at least 30 minutes for preheat so the stone/steel is thoroughly hot.

Stretch or roll the pizza dough on a lightly floured surface into a 12-inch round (or desired size). Transfer to a piece of parchment or a well-floured pizza peel.

Brush the dough lightly with 2 tbs extra-virgin olive oil, leaving a 1/2-inch rim for the crust. Spoon the LIT red sauce into 6 dollops spaced across the dough (these remain as concentrated flavor pockets rather than spread evenly).

Scatter the shredded mozzarella evenly over the dough, covering but not completely smothering the LIT sauce dollops so they remain visible as red pockets.

Caramelize Onions (if not pre-made)

Thinly slice 1 large yellow onion. Heat a tablespoon of olive oil in a skillet over medium-low heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes until soft, deeply golden and sweet. If onions begin to brown too quickly, lower heat. Remove from pan and set aside. You should end with approximately 1 cup.

Sauté Mushrooms & Zucchini (optional)

In the same skillet over medium-high, add a small drizzle of evoo. Add the sliced mushrooms and cook 4–6 minutes until they release moisture and start to brown. Add the sliced zucchini and cook 2–3 minutes until slightly softened but still holding shape. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and drain any excess liquid on paper towel.

Arrange the toppings: distribute the caramelized onions in small clusters across the cheese, then scatter the sautéed mushrooms and zucchini slices evenly. Lay the roma tomato slices on top so they roast and keep some texture. Scatter the halved kalamata olives evenly.

Sprinkle the remaining 1/4 tsp black pepper and 1/2 tsp red pepper flakes evenly over the pizza for a subtle heat.

If using whole roasted garlic: mash 6 roasted garlic cloves with a fork into a paste. Dot small spoonfuls of roasted garlic paste across the pizza (these are separate from the LIT red sauce dollops). If using raw garlic cloves, thinly mince and scatter lightly raw for sharper flavor, but roasted is recommended.

Slide the pizza (on parchment or peel) onto the preheated stone/steel. Bake for 8–12 minutes, rotating halfway, until crust is blistered and golden and cheese is bubbly and beginning to brown. Baking time will vary with oven and stone/steel temperature.

Remove pizza from oven. Let rest 2 minutes. Drizzle 1 tsp extra-virgin olive oil over the top and scatter torn fresh basil leaves if using.

Slice and serve hot, so the LIT red sauce dollops provide bursts of concentrated tomato flavor against the roasted garlic, caramelized onion, mushrooms, zucchini and briny kalamata olives.