Vegetarian Pizza Recipe

Activate yeast and mix

In a small bowl, stir warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.

Combine and knead

In a large bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil. 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, mix with dough hook 4–5 minutes.)

First rise

Lightly oil a large bowl, place dough inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Shape

Punch down the dough and turn onto a floured surface. For one 12–14" pizza, shape into a ball and let rest 10 minutes. Then stretch or roll into a 12–14" round about 1/4" thick. If making two smaller pizzas, divide dough in half and shape accordingly.

Make quick sauce

In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in crushed tomatoes and tomato paste, then add dried oregano, dried basil, salt, and black pepper. Simmer gently 8–10 minutes to meld flavors, stirring occasionally. Remove from heat and let cool slightly.

Prepare vegetables

While sauce simmers and dough rises, prepare toppings: slice olives, thinly slice red onion, clean and slice mushrooms, and thinly slice red and green bell peppers. If mushrooms are wet, pat dry. Toss sliced mushrooms and bell peppers with a light drizzle (about 1 teaspoon) of olive oil and a pinch of salt to prevent them from releasing too much moisture on the pizza.

Preheat oven

Place a pizza stone or an inverted baking sheet on a rack in the lower-middle of the oven. Preheat the oven to 500°F (260°C) for at least 30 minutes so the stone/sheet is very hot. If you have a pizza steel, use it for best crust crispness.

Assemble pizza

Dust a pizza peel or the back of a baking sheet with cornmeal or flour. Transfer the stretched dough to the peel. Spread an even layer (about 3/4 cup) of the sauce over the dough, leaving a 1/2" border for the crust. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. Distribute mushrooms, bell peppers, red onion, and olives evenly over the cheese. Sprinkle remaining 1/2 cup mozzarella over the top if you prefer more cheese. Lightly sprinkle 1/2 teaspoon dried oregano and 1/4 teaspoon red pepper flakes if using. Drizzle about 1 tablespoon olive oil over the toppings and brush a little extra virgin olive oil on the exposed crust if desired.

Bake

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once after about 5–6 minutes, until the crust is golden and blistered and the cheese is melted and bubbly.

Rest and garnish

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes to settle. Scatter fresh basil leaves on top, if using. Slice into 6–8 slices with a pizza cutter or sharp knife and serve hot.