Veggie Margherita Recipe

Make the dough

In a large bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy.

Stir in olive oil. Add flour and salt and mix with a spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 2 tablespoons more flour.

Shape dough into a ball, coat lightly with a teaspoon of olive oil, place in a clean bowl, cover with plastic wrap or a damp towel and let rise in a warm place 45–60 minutes until roughly doubled.

Punch down dough gently and divide if making two smaller pizzas (this recipe yields one 12–14-inch pizza or two 9–10-inch pizzas). Let rest 10 minutes before shaping.

Prepare quick tomato sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant, do not brown.

Add crushed tomatoes, tomato paste, dried oregano, salt and black pepper. Stir, bring to a gentle simmer and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Prep vegetables

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside if available. Slice roma tomato, zucchini into thin rounds, thinly slice red bell pepper, and tear or slice fresh mozzarella. Toss zucchini, bell pepper and spinach with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

On a lightly floured surface stretch or roll the dough to a 12–14-inch round (or two smaller rounds). Transfer to a piece of parchment or a well-floured pizza peel.

Spread an even layer of the cooled tomato sauce over the dough, leaving a 1/2-inch border for the crust.

Distribute torn mozzarella across the sauce. Arrange sliced roma tomatoes, zucchini rounds and red pepper strips evenly. Tuck a few spinach leaves between slices — they will wilt in the oven. Sprinkle crushed red pepper flakes and grated Parmesan if using.

Drizzle 1 tablespoon olive oil over the assembled pizza and season lightly with flaky sea salt (if using).

Slide the pizza on parchment onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbly and beginning to brown. Baking times vary by oven; watch closely after 8 minutes.

Remove pizza from oven and let rest 2 minutes. Scatter fresh basil leaves on top and drizzle with balsamic glaze if desired. Slice and serve.

Finish with additional flaky sea salt to taste and extra basil leaves as desired. Serve hot.