Vegetarian Cheese Pizza Recipe

Activate yeast and mix

In a large mixing bowl, combine warm water (1 cup), sugar (1 tsp) and instant dry yeast (2 tsp). Stir gently and let sit 3–5 minutes until foamy. If it does not foam, yeast may be inactive — start over with fresh yeast.

Form dough

Add 2 tablespoons olive oil, salt (1 tsp) and 3 cups flour to the bowl. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). Add small extra sprinkles of flour if dough is sticky but keep it slightly tacky.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 60–90 minutes, or until doubled in size.

Shape

Punch down the risen dough, transfer to a lightly floured surface, and shape into a 12-inch round (or two smaller rounds). Let rest 10 minutes before stretching to relax the gluten.

Make sauce

While dough rises (or during the final rest), combine crushed tomatoes (1 cup), tomato paste (2 tbs), olive oil (1 tbs), minced garlic (1 tsp), dried oregano (1 tsp), dried basil (1 tsp), salt (1 tsp), black pepper (1 tsp), and sugar (1 tsp, optional) in a small saucepan. Simmer gently over low heat 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/pepper.

Cool

Remove sauce from heat and let cool to room temperature so it doesn't make the dough soggy when assembled.

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 your oven tops out lower, preheat to the highest temperature (475–500°F).

Prepare surface

Dust a pizza peel or cutting board with cornmeal or flour (1 tbs). Drizzle the dough lightly with a little oil and stretch or roll to a 12-inch round, leaving a slightly thicker rim. Transfer the stretched dough to the prepared peel or board.

Sauce and cheese

Spread about 3/4 to 1 cup of the cooled tomato sauce evenly over the dough, leaving the rim uncovered. Sprinkle shredded mozzarella (2 cups) evenly. Tear or slice fresh mozzarella (4 oz) into pieces and distribute on top. Sprinkle grated Parmesan (1 tbs) over the cheese.

Add vegetables

Scatter thinly sliced red bell pepper (1/2 cup), red onion (1/4 cup), and baby spinach or basil leaves (1/2 cup) over the cheese. Drizzle 1 tsp olive oil and season toppings lightly with 1/4 tsp salt and optional 1/4 tsp red pepper flakes.

Bake

Carefully slide the pizza from the peel onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway if needed, until the crust is golden and blistered and cheese is melted and bubbling.

Finish

Remove pizza to a cutting board. Sprinkle fresh basil leaves (6, to taste) over the hot pizza. Let rest 2–3 minutes to set, then slice and serve.

Leftovers: Store cooled slices in an airtight container in the refrigerator up to 3 days. Reheat on a baking sheet at 400°F (200°C) for 6–8 minutes or in a skillet to re-crisp crust.