Pizza Vegetariana Recipe

Activate yeast and mix

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.

Make dough

In a large bowl, combine flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a floured surface and knead about 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook 6–8 minutes.

First rise

Lightly oil a bowl, place dough in it, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Punch down the dough, divide if making more than one pizza, and shape into a 12-inch circle on a lightly floured surface. Let rest 10 minutes before topping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes, oregano, salt, pepper and 1/2 teaspoon sugar (if using). Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning; keep warm.

Prepare vegetables

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and a pinch of salt; sauté 4–5 minutes until softened and any released liquid evaporates. Transfer mushrooms to a bowl.

In the same skillet add sliced peppers and red onion with a pinch of salt and 1/4 teaspoon black pepper. Sauté 3–4 minutes until slightly softened but still bright. Remove from heat and toss with sliced olives and chopped spinach; residual heat will wilt the spinach slightly.

If you prefer, season the vegetables with red pepper flakes to taste (about 1/2 teaspoon) and adjust salt and pepper.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil it or use parchment.

Brush the shaped dough lightly with olive oil (about 1 teaspoon) to prevent sogginess. Spread an even layer (about 1/2 cup) of the tomato sauce over the dough, leaving a 1/2–1 inch border for the crust.

Distribute the shredded/torn mozzarella evenly over the sauce (about 10 oz).

Arrange the sautéed mushrooms, sautéed peppers and onions, sliced olives, and wilted spinach evenly across the pizza.

Optionally sprinkle a little extra black pepper or red pepper flakes on top.

Transfer the pizza to the preheated oven (onto the stone or baking sheet) and bake 10–12 minutes at 500°F (260°C) until crust is golden and cheese is bubbling and starting to brown.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over top, slice, and serve.