Veg Pizza Recipe

Activate yeast & mix dough

In a small bowl, stir the warm water, sugar and yeast. Let sit 5–8 minutes until foamy. In a large bowl, combine flour and salt. Make a well and add the yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for 5 minutes.

First rise

Lightly oil a clean bowl, place the dough ball inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot for 1–1.25 hours, until doubled in size.

Divide & rest

Punch down the dough and divide into two equal pieces. Shape into balls, lightly dust with flour, cover and let rest 15–20 minutes while preparing sauce and toppings.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30 seconds until fragrant, being careful not to brown. Add crushed tomatoes and tomato paste, stir to combine.

Add the dried oregano, dried basil, salt, black pepper and optional 1/2 teaspoon sugar. Bring to a gentle simmer, then reduce heat to low and simmer 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

If using jarred roasted red peppers, drain and slice into strips. If roasting fresh peppers: place whole red peppers under a broiler or over a gas flame until charred on all sides, transfer to a bowl and cover to steam 10 minutes, then peel, remove seeds and slice. Drain any excess liquid from sliced peppers.

Wash and thoroughly dry baby spinach. If leaves are large, roughly chop. Toss spinach lightly with a small drizzle of olive oil and a pinch of salt to wilt slightly (optional) — a quick 30-second toss in a warm pan will also remove excess moisture. Slice or halve black olives if needed. Shred or slice fresh mozzarella and drain excess moisture by patting with paper towels.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet or line it and dust with cornmeal.

On a lightly floured surface, stretch or roll one dough ball into a 10–12 inch round. Transfer to a pizza peel dusted with cornmeal or to a prepared baking sheet. Repeat with second dough ball when ready.

Spread about 1/2 cup of the homemade pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Scatter half the shredded mozzarella over the sauce.

Evenly distribute half the baby spinach, half the oven-roasted red pepper slices, and half the sliced black olives over the cheese. Sprinkle a light scattering of grated Parmesan if using. Finish with a light drizzle of olive oil and optional red pepper flakes.

Slide the pizza onto the hot stone or place the baking sheet into the oven. Bake 8–10 minutes (stone) or 10–14 minutes (baking sheet) until crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven and let rest 2–3 minutes. Slice and serve. Repeat assembly and bake for the second pizza.