Veggie Recipe

Preheat

Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone or steel, place it in the oven while preheating.

Lightly flour a work surface with 1 tbs all-purpose flour. Stretch or roll the prepared pizza dough into a 12-inch round (or rectangular 12x10 in) about 1/4-inch thick, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a pizza peel or a parchment-lined baking sheet for easier transfer.

Brush the outer rim of the dough lightly with 1 tbs olive oil to promote browning.

In a small bowl, combine 3 tbs tomato sauce, 1 tsp minced garlic, 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes (if using). Stir to combine and taste; adjust salt/pepper if needed.

Spread the sauce evenly over the stretched dough leaving a 1/2-inch bare border at the edge for the crust.

Evenly distribute the shredded or torn mozzarella (8 oz) over the sauced dough, leaving the oiled rim visible.

Lay the thin tomato slices across the cheese in an even layer.

Scatter the thinly sliced onion (1/2), red bell pepper (1/2), and sliced mushrooms (3 oz) evenly over the pizza.

Distribute the sliced black olives (6 pieces) across the top. Season the assembled toppings lightly with 1/4 tsp salt and 1/8 tsp freshly ground black pepper.

Carefully transfer the pizza to the preheated oven onto the pizza stone, steel or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbling and slightly browned in spots. If your oven only goes to 475°F (245°C), bake 10–14 minutes.

Remove the pizza from the oven. Immediately scatter fresh basil leaves (6) over the hot pizza, drizzle with 1 tsp extra-virgin olive oil and sprinkle 1 tbs grated Parmesan or Pecorino if desired.

Let the pizza rest for 2–3 minutes, then slice into 6–8 slices and serve hot.