Veggie Recipe

Prepare vegetables

Clean mushrooms by wiping with a damp paper towel and slice thinly. Peel and slice the onion into thin half-moons. Core and seed the bell peppers, then cut into thin strips. Halve and seed the tomatoes, then dice them into roughly 1/2-inch pieces.

Cook vegetables

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the sliced mushrooms in a single layer and cook without stirring for 2 minutes to develop color. Stir and add the onions and bell peppers. Sauté for 4–5 minutes until peppers begin to soften and onions are translucent.

Add aromatics and season

Reduce heat to medium, add 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook 30–45 seconds until fragrant.

Finish topping

Add the diced tomatoes and cook 1–2 minutes just to warm and release a little juice, but not so long that they become mushy. Taste and adjust seasoning. Remove from heat and stir in fresh basil if using. Set the veggie topping aside while you prepare the base.

Preheat oven

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it.

Prepare dough

If using refrigerated dough, let it rest at room temperature 15–20 minutes so it relaxes. Stretch or roll the dough on a lightly floured surface to the desired size/thickness (about 12 inches for one dough ball). Transfer to a piece of parchment paper or the prepared baking sheet.

Assemble pizza

Brush the dough edge lightly with 1 teaspoon olive oil to encourage browning. Spread 1/2 cup pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1 cup shredded mozzarella evenly over the sauce. Spoon the cooked veggie mixture across the cheese in an even layer. Sprinkle 2 tablespoons grated Parmesan over the top if using.

Bake

Slide the pizza (on parchment) onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbling and lightly browned.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with additional fresh basil if desired. Slice and serve hot.