Mazzio's - Fresh Veggie Pizza Recipe

Preheat

Position an oven rack in the lower-middle position and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

If dough is refrigerated, let it sit at room temperature 20–30 minutes to relax. Lightly flour a work surface and stretch or roll dough into a 12-inch circle. Transfer to a piece of parchment or a lightly oiled pizza peel/pan.

Brush the dough edge with 1 tablespoon extra-virgin olive oil mixed with minced garlic and 1 teaspoon salt, reserving a little oil for finishing if desired. This seasons the crust and helps it brown.

Spoon 3 tablespoons tomato pizza sauce onto the center of the prepared dough. Using the back of the spoon, spread the sauce in a thin even layer leaving a 1-inch border for the crust.

Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. Reserve about 1 tablespoon mozzarella to sprinkle over tomatoes later if you prefer slightly melty tomatoes.

Lightly sprinkle 2 tablespoons grated Parmesan over the mozzarella for extra savory flavor.

Arrange the sliced red and green bell peppers, red onion, mushrooms, and black olives evenly over the cheese. Distribute them so the pizza is balanced and not overcrowded — this helps even cooking.

Tuck the packed baby spinach in small handfuls across the pizza. Spinach wilts quickly in the oven; distributing it under some of the other toppings helps it cook evenly.

Place the thinly sliced seeded tomatoes on top of the toppings. If you reserved mozzarella, sprinkle that over the tomatoes now. A light sprinkle of cracked black pepper (1/4 tsp) goes over the vegetables.

Slide the pizza (on the parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and the cheese is bubbly and beginning to brown. Rotate the pizza halfway through baking for even color.

Remove pizza from oven and let rest 2–3 minutes. Drizzle 1 teaspoon olive oil over the top, sprinkle 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes evenly, and scatter torn fresh basil leaves across the pizza.

Slice into 6–8 slices and serve hot.