Vegetable Recipe
Tomatoes, broccoli, onions and fresh mushrooms
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Ingredients
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Dough & base
Cheese
Vegetables
Seasoning & finishing
Method
Dough & base
- 1
preheat and prepare pan
Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly oil a baking sheet or pizza peel with 1 tbs olive oil.
- 2
shape dough
On a lightly floured surface, stretch or roll the prepared pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer dough to the prepared baking sheet or a well-floured peel.
- 3
make garlic oil & sauce
In a small bowl, mix 1 tbs olive oil with the minced garlic. Brush the dough surface lightly with the garlic oil, leaving the rim bare. Spread the tomato sauce evenly over the dough, using about 3 tbs, leaving a 1/2-inch border for the crust.
Cheese
- 4
Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the sauced dough, reserving about 1/2 cup for topping after the vegetables are arranged. Lightly grate or sprinkle the 2 tbs Parmesan over the mozzarella.
Vegetables
- 5
prepare vegetables
Slice the tomatoes thinly, cut broccoli into small bite-size florets, thinly slice the onion, and slice mushrooms. Pat mushrooms dry on a paper towel to remove excess moisture. If broccoli is raw and firm, blanch for 1 minute in boiling water, then shock in ice water and drain well—this ensures tender florets on the pizza. Season the vegetables in a bowl with 1/4 tsp salt and a pinch of black pepper.
- 6
arrange vegetables
Evenly arrange the sliced tomatoes, broccoli florets, onions, and mushrooms across the cheese layer. Distribute the reserved 1/2 cup mozzarella on top so vegetables meld into the cheese while baking. Sprinkle torn basil leaves lightly over the top (reserve a few for finishing after baking if desired).
Seasoning & finishing
- 7
season and bake
Sprinkle the dried oregano, remaining 1/4 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using) evenly over the pizza. Drizzle 1 tsp olive oil over the assembled pizza. Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10–14 minutes, or until the crust is golden and cheese is bubbling and slightly browned in spots. Rotate halfway through baking for even color.
- 8
finish and serve
Remove the pizza from the oven and let rest 2–3 minutes. Scatter the remaining fresh basil leaves on top. If desired, grate a little extra Parmesan. Slice into 6–8 pieces and serve hot.