Garden Recipe

Mix dough

In a large bowl combine the warm water and sugar, stir to dissolve. Sprinkle the instant yeast over the surface, wait 5 minutes until foamy. Add olive oil, flour and salt. Stir until a shaggy dough forms.

Knead

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

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–90 minutes. Punch down and let rest 10 minutes before shaping.

Shape

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. On a floured surface, roll or stretch the dough into a 12-inch round (or two smaller pizzas). Transfer to a piece of parchment for easy transfer.

Make sauce

While dough rises, 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 and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper and sugar. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare vegetables

Toss sliced mushrooms, bell pepper, and red onion with 1 tablespoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Sauté in a hot skillet over medium-high heat for 3–4 minutes until just softened and any released moisture mostly evaporates; this prevents soggy pizza. Let cool slightly. Keep spinach raw — it will wilt on the pizza. Seed and dice tomatoes and pat dry to reduce moisture. Slice black olives if not pre-sliced.

Assemble pizza

Spread a thin, even layer (about 1/2 to 3/4 cup) of the tomato sauce over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups of shredded mozzarella evenly over the sauce. Distribute the sautéed mushrooms, sliced peppers, black olives, diced tomatoes and red onion evenly over the cheese. Scatter the fresh spinach over the top (it will wilt when baked). Add the remaining 1/2 cup mozzarella in a few spots for extra cheesiness. Sprinkle grated parmesan and red pepper flakes (if using) evenly over the pizza. Brush the exposed crust with 1 teaspoon olive oil.

Bake

Using parchment, slide the assembled pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven and thickness of dough.

Rest and garnish

Remove pizza from oven and transfer to a cutting board. Let rest 3–5 minutes to set toppings. Scatter fresh basil leaves over the top if using, slice into 6–8 pieces and serve warm.