Vegetariana Recipe

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

Add the crushed pomodoro tomatoes, dried oregano, salt, black pepper and sugar (if using). Stir, bring to a gentle simmer and cook uncovered for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.

Preheat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add sliced mushrooms and sauté 4–5 minutes until they release moisture and begin to brown. Season with 1/4 tsp salt and 1/8 tsp black pepper. Transfer mushrooms to a bowl.

In the same skillet add the diced eggplant. Sauté 6–8 minutes until tender and lightly browned. If eggplant soaks up oil, add a splash more oil or 1–2 tablespoons water and continue cooking until soft. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove and combine with mushrooms.

If your roasted bell pepper is not already prepared: char whole bell pepper over a gas flame or under a broiler until skin is blackened, place in a bowl covered with plastic wrap for 10 minutes, then peel, remove seeds and slice. If using pre-roasted, simply slice to desired width.

Drain canned corn well or use cooked corn kernels. Pat the sautéed mushrooms and eggplant dry if needed and toss together with the roasted pepper and corn. Set aside.

Preheat oven to 250°C (480°F) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If you have a lower-temperature oven, preheat as hot as it goes and allow the stone/sheet to heat thoroughly.

On a lightly floured surface, divide dough if required (500 g makes one large 12–14 inch pizza or 2 smaller). Stretch or roll dough to desired thickness. Transfer to a sheet dusted with semolina or to a pizza peel.

Brush the dough edge lightly with 1 teaspoon olive oil to help browning.

Spread a thin, even layer of the warm pomodoro sauce over the dough, leaving a 1–2 cm border for the crust.

Evenly distribute the sautéed mushrooms and eggplant, roasted pepper slices and corn over the sauce.

Scatter shredded or sliced mozzarella over the top, covering toppings but allowing some to peek through for browning.

Slide the assembled pizza onto the preheated stone or baking sheet. Bake 8–12 minutes at high temperature until crust is golden and cheese is melted and bubbling. Baking time will vary with oven temperature and stone heat—watch for a nicely blistered crust.

Remove pizza from oven. Immediately drizzle with 1 teaspoon olive oil, sprinkle red pepper flakes if using, and scatter fresh basil leaves. Let rest 2–3 minutes, then slice and serve.