Pizza Vegetariana (v) Recipe

Activate yeast

In a small bowl, combine warm water (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, combine flour and salt. Make a well, add foamy yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead in a stand mixer with dough hook 6–8 minutes).

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place 60–90 minutes until doubled in size.

Shape

Punch the dough down, divide into 2 equal pieces for two medium pizzas (or keep whole for one large). Let rest 10 minutes, then stretch or roll each piece into a 12-inch round on a surface dusted with semolina or cornmeal.

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt, pepper and optional sugar. Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm.

Prepare vegetables

Preheat a skillet over medium-high heat. Add 1 tbsp olive oil. Sauté sliced mushrooms for 4–5 minutes until they release liquid and begin to brown. Add sliced peppers and onions and cook 3–4 more minutes until slightly softened. Add spinach last and cook 1–2 minutes until wilted. Season the vegetable mix with 1/4 tsp salt and optional red pepper flakes. Remove from heat and set aside to cool slightly.

Slice mozzarella & olives

Slice or tear fresh mozzarella into even pieces. Slice olives if not pre-sliced.

Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes so it's very hot.

Place shaped dough onto a pizza peel or the back of a baking sheet dusted with semolina or cornmeal. Brush the outer 1/2-inch rim lightly with 1 tsp olive oil.

Spread a thin, even layer of tomato sauce over the dough, leaving the rim untouched (about 1/3 cup sauce per 12-inch pizza). Distribute torn mozzarella evenly over the sauce.

Scatter the sautéed mushrooms, peppers, onions, wilted spinach and sliced olives evenly over the cheese. Avoid overloading so the crust can bake crisp.

Slide the pizza onto the preheated stone or inverted sheet. Bake 8–10 minutes until crust is golden and cheese is bubbly and slightly browned. Keep an eye — ovens vary.

Remove pizza from oven. Let rest 2 minutes. Scatter fresh basil leaves over the top, slice, and serve.