10" Veggie Recipe

Preheat oven

Place a pizza stone or an inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. If you have a pizza peel, lightly dust it with flour or cornmeal.

Prepare garlic oil and sauce

In a small bowl combine the olive oil and minced garlic. Stir in the tomato sauce (1 tablespoon), dried oregano, salt, and black pepper. This thin seasoned spread will be brushed on the dough to flavor the crust and act as a base under the toppings.

Stretch or roll the prepared 10-inch pizza dough into an even 10-inch circle on a lightly floured surface, leaving a slightly thicker edge for the crust. Transfer the dough to a pizza peel or parchment paper if using a baking sheet.

Brush the dough evenly with the garlic-olive oil and tomato sauce mixture, leaving the outer 1/2-inch edge uncoated for the crust.

Prepare vegetables

If not already sliced, core and thinly slice the green pepper, clean and thinly slice the mushrooms, peel and thinly slice the onion, and core and thinly slice the tomato. For a less watery pizza, remove tomato seeds and pat slices dry with paper towel.

Distribute the vegetables evenly over the sauced dough: start with a light layer of shredded cheddar (to help hold toppings), then arrange green pepper, mushrooms, and onion in a single layer. Top with the tomato slices arranged so they do not overlap too much (this avoids excess moisture).

If you prefer slightly softer mushrooms and onions, briefly sauté mushrooms and onions in 1 teaspoon olive oil over medium-high heat for 2–3 minutes until they begin to soften and any released moisture reduces. Drain on paper towel and then add to pizza. This step is optional.

Sprinkle the remaining shredded cheddar cheese evenly over the arranged vegetables. If using, add grated Parmesan and a pinch of red pepper flakes for heat.

Slide the pizza onto the preheated pizza stone or baking sheet (use parchment for easy transfer) and bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden and the cheese is melted and bubbling. Rotate halfway through baking for even browning.

Remove the pizza from the oven and let rest 2–3 minutes. Sprinkle chopped fresh basil or parsley over the top if desired, slice into 6–8 slices, and serve hot.