Pizz& Love Recipe

Preheat

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly.

If using refrigerated dough, let it rest at room temperature for 30 minutes so it stretches easily. Lightly oil a pizza peel or baking sheet.

Brush the stretched dough lightly with 1 tbs extra-virgin olive oil and spread the minced garlic evenly across the surface, leaving a 1/2-inch rim.

Make a quick San Marzano sauce: warm 1 tbs olive oil in a small saucepan over medium heat. Add crushed San Marzano tomatoes, tomato paste, dried oregano, red pepper flakes, salt, and black pepper.

Simmer gently for 8–10 minutes, stirring occasionally, until slightly reduced and flavorful. Taste and adjust salt/pepper. Keep warm off the heat.

Spread about 3/4 cup of the sauce evenly over the prepared dough, leaving the 1/2-inch rim uncovered.

Prepare artichokes: drain quartered artichoke hearts well and pat dry with paper towels. Toss with 1/2 tsp lemon juice (optional) and a tiny pinch of salt to brighten flavor.

Sauté mushrooms: heat 1 tbs olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and sauté until they release their liquid and become golden brown, about 6–8 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper toward the end. Remove from heat and set aside.

If desired, quickly soften the red onion: in the same skillet over medium heat, add the thinly sliced red onion and sauté 2–3 minutes just to slightly mellow the raw bite; remove and cool slightly.

Assemble toppings on the sauce: sprinkle half of the shredded plant-based mozzarella evenly over the sauce. Distribute sautéed mushrooms, artichoke quarters, halved olives, and the lightly softened red onion in an even layer.

Finish with the remaining plant-based mozzarella, leaving small gaps so toppings peek through. Scatter torn fresh basil leaves over the top (reserve a few to add after baking).

Transfer the pizza to the preheated stone/steel (use a peel or inverted baking sheet). Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is deeply golden and the plant-based cheese is melted and starting to brown in spots.

Remove pizza from the oven and let sit 1–2 minutes. Drizzle with 1 tsp olive oil and sprinkle optional red pepper flakes to taste. Add the reserved fresh basil leaves.

Slice and serve warm. Provide extra crushed red pepper or olive oil at the table if desired.