Garden Pizza Recipe

Activate yeast

In a small bowl combine warm water (about 105-115°F / 40-46°C) with sugar and sprinkle active dry yeast over the surface. Let sit 5-10 minutes until foamy.

In a large bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Mix 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.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.

When risen, punch down the dough, divide if making two smaller pizzas, and let rest 10 minutes before shaping.

If using fresh tomatoes, blanch: score an X on tomato bottoms, plunge in boiling water 30-60 seconds, transfer to ice bath, then peel and chop. If using canned, drain and crush lightly.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30-45 seconds until fragrant but not browned.

Add the chopped/crushed tomatoes, salt and pepper. Simmer gently 8-12 minutes to thicken slightly, stirring occasionally.

Remove from heat and stir in chopped fresh basil. Taste and adjust seasoning. The sauce should be bright, slightly chunky, and cool to warm when spreading on the dough.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while heating. If using a baking sheet, oil or line it lightly.

Prepare eggplant: sprinkle eggplant slices with 1/2 teaspoon salt and let sit 10 minutes to draw out moisture. Pat dry with paper towel. Toss or brush slices with 1 tablespoon olive oil and roast on a sheet at 425°F (220°C) for 10-12 minutes until tender and lightly browned. Alternatively, grill slices until soft.

On a floured surface, stretch or roll the dough to a 12-inch round (or desired size). Transfer to a pizza peel or prepared baking sheet.

Spread an even layer (~3/4 to 1 cup) of the fresh tomato sauce over the dough, leaving a 1/2-inch border for the crust.

Distribute the roasted eggplant slices over the sauce, then scatter sliced red onion and halved black olives evenly.

Arrange torn or sliced fresh mozzarella across the pizza in even pieces so it melts uniformly.

Top with roasted red pepper slices and sprinkle dried oregano over the pizza. Optionally add red pepper flakes to taste.

Brush exposed crust lightly with olive oil to encourage browning.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8-12 minutes, or until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven and let rest 2-3 minutes. Garnish with fresh basil leaves and a light sprinkle of grated Parmesan if desired. Slice and serve.