Veggie Pizza Recipe

Preheat oven

Position a rack in the upper third of the oven and preheat 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.

If using refrigerated dough, let it sit at room temperature for 20–30 minutes so it becomes more pliable. Lightly flour a work surface.

Stretch or roll the dough into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer to a pizza peel or lightly oiled baking sheet. Brush the top of the dough lightly with 1 tablespoon EVOO.

Spoon the LIT red sauce into a small bowl and use the back of a spoon to make 6–8 dollops across the dough (see description: distribute dollops rather than spreading fully). Leave some exposed dough around the edge for a crust.

Tear or slice the mozzarella into 1/4-inch pieces. Distribute the mozzarella evenly over the pizza, placing pieces between the sauce dollops so you have pockets of sauce and cheese.

Dot the pizza with the roasted garlic: use the 2 tsp mashed roasted garlic and place small blobs across the surface so it infuses the cheese and vegetables while baking.

Prepare the vegetables: slice the roma tomatoes into 1/4-inch rounds, slice the mushrooms, and thinly slice the zucchini lengthwise into ribbons or 1/8-inch slices. If caramelized onions are not pre-made, caramelize one large sliced onion in 1 tablespoon EVOO over medium-low heat for 20–25 minutes until deep golden and sweet.

Arrange the toppings: distribute the caramelized onions in small clusters, scatter the sliced mushrooms and zucchini slices evenly, and tuck tomato slices between cheese and sauce dollops. Scatter the halved kalamata olives over the top. Aim for an even distribution so every slice gets a variety of vegetables.

Season the toppings lightly: sprinkle the dried oregano, dried basil, salt, black pepper, and red pepper flakes evenly over the pizza.

Bake the pizza on the preheated stone or baking sheet for 8–12 minutes. Check after 8 minutes: the crust should be golden and blistered, the cheese melted and beginning to brown, and vegetables softened. Total time depends on oven temperature and thickness of dough.

If you like extra browning, switch to broil for 30–60 seconds—watch closely to avoid burning.

Remove the pizza from the oven. Drizzle the remaining 1 tablespoon EVOO over the top and scatter fresh basil leaves. Let the pizza rest for 2–3 minutes to set.

Slice into 8 pieces and serve hot.