Vegetariana Recipe

Preheat and prepare

Position an oven rack in the lower third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and have your stretched dough ready.

Stretch or roll the pizza dough to a 12-inch round on a well-floured surface. Transfer the stretched dough to a pizza peel or an inverted baking sheet dusted with flour or cornmeal to prevent sticking.

Brush the outer 1/2-inch rim of the dough with about 1 tablespoon olive oil to promote browning and a crisp crust.

Make the simple tomato sauce: combine the passata (or crushed tomatoes), minced garlic, dried oregano, salt, and black pepper in a small bowl. Stir to combine. Taste and adjust seasoning.

Spread about 1/2 cup of the sauce evenly over the stretched dough, leaving the oiled rim untouched.

Prepare and sauté vegetables

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant slices in a single layer (work in batches if needed) and cook 2–3 minutes per side until golden and slightly softened. Transfer to a plate.

Add the sliced mushrooms to the skillet and sauté 3–4 minutes until they release their moisture and begin to brown; season with a pinch of salt. Transfer to the plate with the eggplant.

Add the remaining 1/2 tablespoon olive oil if the skillet is dry, then add the sliced onion and sauté 4–5 minutes until translucent and lightly golden. Toss the drained, quartered artichoke hearts into the skillet for 1–2 minutes to warm and pick up flavor. Remove from heat.

Arrange the cooked eggplant, mushrooms, artichokes, and onions evenly over the sauced pizza, using all the vegetables.

Distribute the torn/sliced fresh mozzarella evenly across the vegetables. Sprinkle the grated parmesan over the top, and if desired, add crushed red pepper flakes.

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbly and beginning to brown. Baking time will vary with oven and stone; watch closely after 8 minutes.

Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the hot pizza. Slice into 6–8 pieces and serve immediately.