📝 About This Recipe
This isn't just another vegetable pizza; it's a vibrant celebration of colors and textures atop a perfectly blistered, artisanal crust. We combine a zesty, herb-infused tomato base with a rainbow of crisp-tender vegetables and a decadent blend of three cheeses to create a fast-food favorite that feels like a gourmet treat. Every bite delivers a harmonious balance of earthy mushrooms, sweet bell peppers, and the sharp tang of red onions, making it a masterpiece for vegetarians and meat-eaters alike.
🥗 Ingredients
The Crust
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 1 tablespoon Cornmeal (for dusting the pizza stone or baking sheet)
The Signature Sauce
- 3/4 cup San Marzano Tomato Purée
- 2 cloves Garlic (finely minced)
- 1 teaspoon Dried Oregano
- 1 tablespoon Extra Virgin Olive Oil
The Cheeses
- 1.5 cups Low-Moisture Mozzarella (freshly shredded)
- 1/2 cup Sharp Provolone (grated)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
Garden Toppings
- 1/2 medium Red Bell Pepper (thinly sliced into rings)
- 1/2 small Zucchini (sliced into very thin half-moons)
- 4-5 pieces Cremini Mushrooms (thinly sliced)
- 1/4 small Red Onion (thinly sliced into slivers)
- 2 tablespoons Black Olives (sliced)
- 1/2 cup Baby Spinach (fresh, loosely packed)
Finishing Touches
- 6-8 leaves Fresh Basil Leaves (torn)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
-
1
Place a pizza stone or an inverted baking sheet in the oven and preheat to its highest setting, typically 500°F (260°C), for at least 45 minutes to ensure a crispy crust.
-
2
In a small bowl, whisk together the tomato purée, minced garlic, dried oregano, and olive oil. Season with a pinch of salt and pepper; set aside to let the flavors marry.
-
3
Prepare all your vegetables. Ensure the zucchini and mushrooms are sliced very thin so they cook quickly in the high heat.
-
4
On a piece of parchment paper or a floured work surface, gently stretch the room-temperature dough into a 12-inch circle. Avoid using a rolling pin if possible to keep the air bubbles in the crust.
-
5
If using a pizza peel, dust it with cornmeal. Carefully transfer the stretched dough onto the peel (or keep it on the parchment paper if transferring to a baking sheet).
-
6
Spread the prepared tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
-
7
Scatter the baby spinach leaves over the sauce; they will wilt down and provide a hidden layer of nutrition.
-
8
Evenly distribute the shredded mozzarella and provolone cheeses over the spinach and sauce.
-
9
Artfully arrange the bell peppers, zucchini, mushrooms, red onions, and olives over the cheese. Don't overcrowd, or the crust may become soggy.
-
10
Carefully slide the pizza (with the parchment paper if needed) onto the preheated stone or baking sheet in the oven.
-
11
Bake for 10-15 minutes, or until the crust is golden-brown and charred in spots, and the cheese is bubbly and beginning to brown.
-
12
Remove from the oven and immediately sprinkle with the grated Parmigiano-Reggiano and red pepper flakes.
-
13
Let the pizza rest for 3-5 minutes to allow the cheese to set. Top with fresh torn basil before slicing and serving.
💡 Chef's Tips
Always use room temperature dough; cold dough will snap back and be difficult to stretch. For the crispest crust, avoid vegetables with high water content or pre-sauté mushrooms if they are particularly juicy. Grating your own cheese from a block is essential; pre-shredded cheeses are coated in potato starch which prevents a perfect melt. If you don't have a pizza stone, use the back of a heavy baking sheet preheated in the oven to mimic the effect. Brush the outer crust with a little garlic butter immediately after baking for an extra 'fast food' indulgence.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light Italian Lager. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the cheese. A side of creamy garlic dipping sauce or spicy ranch is perfect for the crust edges. Offer extra red pepper flakes and dried oregano on the side for guests to customize their heat level.