Mazzio's-fresh Veggie Pizza Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl, combine flour and salt. Make a well and add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 5 minutes.

First rise

Form dough into a ball, lightly oil the bowl, place dough back in bowl and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape

Punch down the dough and divide if making two smaller pizzas. On a lightly floured surface, stretch or roll the dough into a 12-inch round (or desired size). Transfer to a pizza peel or baking sheet lined with parchment or cornmeal.

Combine and simmer

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and optional sugar. Stir and bring to a gentle simmer. Reduce heat and simmer 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat to 475°F (245°C) on a regular baking sheet.

Brush and sauce

Lightly brush the stretched dough edge with 1 tablespoon olive oil (this helps a golden crust). Spoon 3/4 to 1 cup of the sauce onto the pizza and spread evenly, leaving a 1/2-inch border for the crust.

Add cheese

Evenly sprinkle about 1 3/4 to 2 cups shredded mozzarella over the sauce, leaving small gaps for vegetables to peek through. Sprinkle the grated Parmesan evenly on top.

Arrange vegetables

Distribute the sliced red and green bell peppers, red onion, mushrooms, roma tomato slices, black olives and banana peppers evenly over the cheese. Scatter the chopped spinach over the top so it wilts during baking. Use quantities listed in the ingredients to keep the pizza balanced and not overloaded.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 10–12 minutes at 500°F (260°C) or 12–15 minutes at 475°F (245°C), until the crust is golden and cheese is bubbly with some brown spots. Rotate halfway through baking for even color if needed.

Finish

Remove pizza from oven. Let rest 2–3 minutes on a cutting board. Sprinkle dried oregano and crushed red pepper flakes if using. Tear fresh basil leaves and scatter on top. Slice and serve hot.