The Herbivore (v) Recipe
Mushroom, Onion, Green Pepper, Black Olives
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Ingredients
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Dough
Sauce
Toppings
Method
Dough
- 1
Bloom 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.
- 2
Mix dough
In a large bowl, whisk together flour and salt. Make a well, add foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with a dough hook for 5–6 minutes.
- 4
First rise
Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm draft-free spot for 1–1.5 hours, until doubled in size.
- 5
Shape
Punch down the dough and divide if making two smaller pizzas (this recipe makes one large 12–14" base or two medium). Let rest 10 minutes before shaping into a 12–14" round on a lightly floured surface.
Sauce
- 6
Prepare sauce
Mince the garlic. In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir to combine.
- 7
Simmer
Bring sauce to a gentle simmer, reduce heat to low, and cook 8–10 minutes to thicken slightly. Taste and adjust salt/pepper. Remove from heat and set aside to cool slightly.
Toppings
- 8
- 9
Sauté mushrooms and onion (optional)
In a skillet over medium-high heat, warm 1 tablespoon olive oil. Add sliced mushrooms and a pinch of salt and cook 4–5 minutes until they release moisture and begin to brown. Add the sliced onion and cook an additional 3 minutes until softened but not fully caramelized. Season with 1/4 tsp black pepper. Remove from heat. (This step mellows flavors and prevents sogginess — you can skip if you prefer raw toppings.)
- 10
Preheat oven
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven with lower max temp, preheat to highest temperature (450–500°F).
- 11
Assemble pizza
Transfer shaped dough to a lightly floured pizza peel or parchment-lined baking sheet. Spread an even layer (about 3/4–1 cup) of the prepared tomato sauce over the dough, leaving a 1/2" border for the crust. Sprinkle 1 to 1 1/2 cups vegan shredded mozzarella evenly over the sauce. Distribute sautéed mushrooms and onions, sliced green pepper, and black olives on top. Sprinkle 1/2 tsp dried oregano and additional red pepper flakes to taste if using.
- 12
Bake
Slide the pizza onto the preheated stone or baking sheet and bake 8–12 minutes, until crust is golden and cheese is melted and slightly browned at edges. Baking time will vary with oven temperature and pizza thickness.
- 13
Finish
Remove pizza from oven, let rest 2–3 minutes. Slice and serve hot. Optionally drizzle a little olive oil or sprinkle fresh basil before serving.