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Veggie Garden Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Veggie Garden Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 piece pizza dough (store-bought or homemade, room temperature); 2 tbs all-purpose flour (for dusting/stretching); 1 tbs olive oil (for brushing crust); 3 tbs tomato red pizza sauce (preferably seasoned); 1 tsp garlic (minced); 1 tsp dried oregano; 0.25 tsp crushed red pepper flakes; 1.5 cups fresh mozzarella (shredded or sliced and patted dry); 2 tsp parmesan (freshly grated, optional); 0.5 cup yellow or red onion (thinly sliced); 0.75 cup bell peppers (mixed colors, thinly sliced); 0.75 cup mushrooms (cremini or white, thinly sliced); 0.5 cup broccoli florets (small pieces, blanched); 6 piece cherry tomatoes (halved, optional for color); 6 leaf fresh basil leaves (torn); 1 tsp olive oil (for finishing); 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time50m

Serves2

red sauce, mozzarella, onions, peppers, mushrooms, broccoli

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Ingredients

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Dough & base (for one 12-inch pizza)

1 piece pizza dough (store-bought or homemade, room temperature)

2 tbs all-purpose flour (for dusting/stretching)

1 tbs olive oil (for brushing crust)

Sauce

3 tbs tomato red pizza sauce (preferably seasoned)

1 tsp Garlic (minced)

1 tsp Dried oregano

1/4 tsp Crushed red pepper flakes

Cheese

1 1/2 cups fresh mozzarella (shredded or sliced and patted dry)

2 tsp parmesan (freshly grated, optional)

Vegetables (toppings)

1/2 cup yellow or red onion (thinly sliced)

3/4 cup bell peppers (mixed colors, thinly sliced)

3/4 cup mushrooms (cremini or white, thinly sliced)

1/2 cup broccoli florets (small pieces, blanched)

6 piece cherry tomatoes (halved, optional for color)

Finishing & garnish

6 leaf fresh basil leaves (torn)

1 tsp olive oil (for finishing)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Dough & base (for one 12-inch pizza)

Preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza oven, preheat according to manufacturer instructions.

Lightly dust a work surface and your hands with the 2 tbs flour. Stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel.

Brush the outer 1/2-inch of the dough with 1 tbs olive oil to promote a golden crust.

Sauce

Season the sauce

In a small bowl, combine 3 tbs tomato red pizza sauce with 1 tsp minced garlic, 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes. Stir to combine. Taste and adjust; the sauce should be bright and slightly seasoned because toppings and cheese will mellow it.

Spread the seasoned sauce evenly over the stretched dough, leaving the oiled rim (about 1/2 inch) bare. Use the back of a spoon to create a thin, even layer—about 2–3 tbs worth across the surface.

Cheese

Distribute 1.5 cups shredded or thinly sliced mozzarella evenly over the sauced dough, leaving the crust exposed. Sprinkle 2 tsp grated parmesan over the mozzarella if using.

Vegetables (toppings)

Prepare vegetables

Thinly slice 1/2 cup onion, 3/4 cup bell peppers, and 3/4 cup mushrooms. Break broccoli into small, bite-sized florets and blanch them: bring a small pot of salted water to a boil, add the 1/2 cup florets for 45–60 seconds, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. Halve 6 cherry tomatoes if using.

Distribute the prepared vegetables evenly over the cheese: start with onions and peppers, then mushrooms, then broccoli and cherry tomato halves. Scatter toppings so the pizza remains balanced (don’t overload—aim for a single layer so everything cooks evenly). Lightly season the assembled toppings with 1/4 tsp salt and 1/8 tsp freshly ground black pepper.

Baking

Carefully slide the pizza on its parchment or peel onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is puffed and golden and the cheese is bubbling and lightly browned in spots. Ovens vary—start checking at 7–8 minutes.

If you prefer a slightly crisper top, switch to broil for 30–60 seconds at the end, watching carefully to avoid burning.

Finishing & garnish

Remove the pizza from the oven and transfer to a cutting board. Drizzle 1 tsp olive oil over the top, scatter 6 torn basil leaves, and let rest for 2 minutes to set the cheese.

Slice into 8 pieces and serve immediately.