The Herbivore Recipe

Make and proof dough

In a large bowl, whisk together 3 cups flour, 2 tsp instant yeast, 1 tsp salt, and 1 tsp sugar. Add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (add up to 2 tbsp more flour if very sticky). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Preheat oven

About 20 minutes before baking, place a pizza stone or inverted baking sheet on the middle oven rack and preheat oven to 500°F (260°C). If using a standard oven without a stone, preheat to 475°F (245°C).

Prepare sauce

While the dough rises, mince 2 cloves garlic. In a small saucepan, heat 1 tbsp olive oil over medium heat, add the garlic and cook 20–30 seconds until fragrant. Add 1 cup crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt and 1/2 tsp black pepper. Simmer gently 8–10 minutes to thicken. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Measure out 2 cups shredded mozzarella and 1/4 cup grated Parmesan; keep covered at room temperature until assembly.

Prepare vegetables

Toss 1.5 cups sliced mushrooms, 1 cup thinly sliced onion, and 1 cup thinly sliced green bell pepper with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried oregano in a bowl until evenly coated. This light toss helps flavor the vegetables and reduces excess moisture on the pizza.

Drain olives

If using canned olives, drain and pat dry 1/2 cup sliced black olives to remove brine so the pizza doesn't become soggy.

Shape dough

When dough has doubled, punch it down and turn it onto a lightly floured surface. For a single 12–14-inch pizza, press and stretch the dough into a 12–14" round (or roll with a rolling pin) to about 1/4–1/3" thickness, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or inverted baking sheet dusted with flour or cornmeal for easier transfer to the hot stone.

Assemble pizza

Spread a thin, even layer (about 3/4 cup) of the prepared tomato sauce over the dough, leaving the edge bare for the crust. Sprinkle 1 1/2–2 cups shredded mozzarella evenly over the sauce. Distribute the tossed mushrooms, onions, and green pepper evenly over the cheese. Scatter the 1/2 cup sliced black olives on top. Finish with a light sprinkle of the 1/4 cup grated Parmesan if using and a pinch of crushed red pepper flakes if desired.

Bake

Slide the assembled pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or at 475°F (245°C) for 10–14 minutes, until the crust is golden and cheese is bubbling and slightly browned in spots. Rotate halfway through baking for even color.

Rest and finish

Remove pizza from oven and let rest on a rack for 3–5 minutes. Scatter fresh basil leaves over the top, slice, and serve. Optionally add a final drizzle of olive oil.