Vegetarian Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms. If dough is too dry, add up to 2 tablespoons more warm water; if too sticky, add up to 2 tablespoons more flour.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on low for 5–6 minutes.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 45–60 minutes.

Shape crust

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. Punch dough down gently, turn onto a lightly floured surface, and shape into a 12–14 inch round (or two smaller pizzas). Transfer to a sheet pan dusted with cornmeal or to a lightly floured pizza peel.

Prepare vegetables

While dough rises or oven preheats, prepare the vegetables: core and thinly slice the red and yellow/green bell peppers into strips; peel and thinly slice the onion; wipe mushrooms with a damp towel and slice about 1/4-inch thick; cut broccoli into very small florets (bite-sized) and blanch for 1 minute in boiling water, then transfer to ice water to stop cooking — drain well. If you prefer softer vegetables, sauté sliced onions and peppers in 1 tablespoon olive oil for 3–4 minutes until slightly softened, then cool.

Season veggies

Place sliced vegetables in a bowl and season with the kosher salt, freshly ground black pepper, and half of the dried oregano. Toss to combine.

Add sauce

Spread the marinara sauce evenly over the formed dough, leaving a 1/2-inch border for the crust. Use about 3/4 to 1 cup sauce depending on your preference.

Add cheese

Sprinkle 1 3/4 cups of the shredded mozzarella evenly over the sauce, reserving about 1/4 cup for topping after vegetables.

Arrange vegetables

Distribute the prepared bell peppers, onions, mushrooms, broccoli florets, and sliced black olives evenly over the cheese. Drizzle the remaining 1 tablespoon extra-virgin olive oil lightly over the toppings and sprinkle the remaining dried oregano and crushed red pepper flakes if using.

Bake

Slide the pizza onto the preheated stone or place the sheet pan in the oven and bake at 475°F (245°C) for 10–14 minutes, or until crust is golden and cheese is bubbly and lightly browned. Rotate halfway through baking for even color.

Remove pizza from oven, sprinkle the reserved 1/4 cup shredded mozzarella and optional grated parmesan over the top, and let rest 2–3 minutes to melt. Drizzle a little additional olive oil if desired. Slice into 8 pieces and serve hot.