Veggie Supreme Pizza Recipe

Bloom yeast

In a small bowl, dissolve the sugar in the warm water. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the foamed yeast mixture and 1 tablespoon olive oil. Stir with a spatula until a rough dough forms.

Turn the dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–8 minutes.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

After rising, punch down the dough, divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two small), then let rest 10 minutes before shaping.

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant, don’t let it brown.

Add the crushed tomatoes, dried oregano, salt, pepper, and optional sugar. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on the pizza.

Preheat the oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or preheat it as well.

On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch circle (or desired size). Transfer the shaped dough to a piece of parchment or a floured pizza peel.

Spread an even layer of cooled pomodoro sauce over the dough, leaving a 1/2–1 inch border for the crust (use about 150–200 g of sauce for a large pizza).

Distribute the shredded or sliced mozzarella evenly over the sauce, covering most of the surface but not the crust edge.

Arrange the toppings: scatter the sliced mushrooms, thinly sliced red bell pepper, and thinly sliced onion evenly across the cheese. Distribute the halved kalamata olives on top.

Sprinkle 1 teaspoon dried oregano over the assembled pizza. Drizzle about 1 teaspoon olive oil over the top and season lightly with coarse salt and freshly ground black pepper to taste.

Transfer the pizza (on parchment or peel) to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and the cheese is bubbling and slightly browned.

Remove the pizza from the oven and let rest 2–3 minutes. Tear and scatter fresh basil leaves over the top if using, slice, and serve immediately.