Veggie Recipe

Preheat and prepare

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with the all-purpose flour. Brush the pizza dough lightly on one side with 1 tbs olive oil to prevent sticking.

On a lightly floured surface, stretch or roll the dough into a 10–12 inch round (or desired shape). Transfer the dough to the prepared peel or baking sheet, oiled side down.

Prepare sauce

If using whole garlic, finely mince the garlic clove. In a small bowl, combine 3 tbs tomato sauce, minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1/4 tsp black pepper. Stir to combine. Taste and adjust seasoning lightly. Spread the sauce evenly over the stretched dough, leaving a 1/2 inch border for the crust.

Prep vegetables

Thinly slice the green bell pepper into rings or strips. Thinly slice the mushrooms. Slice the onion into thin half-moons. Cut the tomato into thin rounds or half-moons and pat lightly with a paper towel to remove excess moisture.

Season toppings

In a small bowl, toss the sliced green pepper, mushrooms, and onion with 1 tsp extra virgin olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tsp dried basil if using. This steps slightly flavors the vegetables and reduces excess moisture on the pizza.

Arrange the seasoned vegetables evenly over the sauced dough. Place tomato slices on top of the vegetables so they roast rather than over-saturate the crust.

Add cheese

Evenly sprinkle 1 1/2 cups shredded cheddar cheese over the topped pizza. If using, scatter 2 tsp grated Parmesan and 1/4 tsp red pepper flakes over the cheese for added flavor.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10–14 minutes, rotating once halfway through, until the crust is golden and the cheese is melted and bubbly. Ovens vary — start checking at 9–10 minutes.

Rest and serve

Remove the pizza from the oven and let rest for 3–5 minutes. Slice into 6–8 slices and serve hot. Optionally sprinkle a little extra dried basil or grated Parmesan before serving.