Jul 14 2026
Restaurants›Upper Crust Pizza Cafe›Garden Recipe

Garden Recipe

Inspired by Upper Crust Pizza Cafe
Time40m
Serves3

Mushrooms, onions, peppers, black olives and tomatoes

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Ingredients

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Dough & base

Vegetable topping mix

Finishing

Method

Dough & base

  1. 1

    Preheat and prepare dough

    Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (or desired shape). Transfer dough to a parchment-lined pizza peel or baking sheet.

  2. 2

    Flavor base

    Combine olive oil and minced garlic. Brush the dough lightly with the garlic-olive oil mixture, leaving a 1/2-inch border for the crust. Spoon the pizza sauce evenly over the dough, spreading to the oiled edge. Sprinkle shredded mozzarella evenly over the sauce.

Vegetable topping mix

  1. 3

    Prepare vegetables

    Clean and slice the mushrooms, thinly slice the onion and peppers, slice the olives, and dice the tomatoes (remove excess seeds to prevent sogginess).

  2. 4

    In a medium skillet over medium heat, add 1 teaspoon olive oil. Add sliced mushrooms and a pinch of salt; cook 3–4 minutes until mushrooms release liquid and start to brown. Add the sliced onions and peppers and continue to cook 3–4 minutes until slightly softened but still holding shape. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, stir to combine, and remove from heat. Let cool slightly.

  3. 5

    Assemble toppings

    Distribute the sautéed mushroom-onion-pepper mixture over the cheese. Scatter sliced black olives and the diced tomatoes evenly across the pizza. Sprinkle the chiffonaded basil or dried oregano over the top.

Bake & finish

  1. 6

    Bake

    Slide the assembled pizza (on parchment or peel) onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10–12 minutes, or until the crust is golden and cheese is bubbly and slightly browned.

  2. 7

    Finish and serve

    Remove pizza from oven. Immediately sprinkle grated Parmesan and red pepper flakes if using. Drizzle with a small amount of extra virgin olive oil. Let rest 2–3 minutes, slice into 6–8 pieces and serve hot.

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