16" Veggie Recipe

Preheat

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

On a lightly floured surface, stretch or roll the prepared pizza dough to a 16-inch round, about 1/4-inch thick. Transfer to a pizza peel sprinkled with semolina or to your prepared baking sheet.

Brush the dough surface lightly with 1 tablespoon olive oil mixed with the minced garlic, leaving a small border for the crust. Sprinkle the 1 tsp salt and 1 tsp black pepper evenly around the dough (or mix seasoning into the oil before brushing).

In a small bowl, combine 1 cup tomato sauce with 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp red pepper flakes. Taste and adjust seasoning.

Spread the seasoned tomato sauce evenly over the oiled dough, leaving a 1/2- to 1-inch rim for the crust.

Prepare vegetables: core and thinly slice the green bell pepper into strips (about 1.5 cups), clean and slice mushrooms (1.5 cups), thinly slice the onion (1 cup), and slice and seed the tomato (about 1 cup). Pat tomato slices dry with paper towel to avoid soggy topping.

For best texture and flavor, sauté mushrooms and onions briefly: heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and onions, season with a pinch of salt and pepper, and sauté 3–4 minutes until softened and liquid mostly evaporated. Remove from heat and let cool slightly.

Distribute the vegetables over the sauce: first scatter the sautéed mushrooms and onions evenly across the pizza, then arrange green pepper strips, and finally place tomato slices across the top. Ensure even coverage so every slice gets a mix of vegetables.

Evenly sprinkle 2 cups shredded cheddar cheese over the vegetables. If using, sprinkle 1/4 cup grated parmesan on top for added flavor.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10–14 minutes, rotating halfway through, until the crust is golden and cheese is melted and bubbly. Baking time may vary depending on oven and dough thickness—watch crust color and cheese.

Remove pizza from oven and let rest 2–3 minutes. Finish with optional chiffonade of fresh basil or parsley (2 tbs) scattered over the top. Slice into 8–10 slices and serve hot.