Vegetable Pizza

1. 1
   prep · ~7 min

   Activate the yeast.

   1.In a small bowl, combine 0.75 cup warm water (110°F), 1 tsp sugar, and 1 tsp dry active yeast.

   2.Let sit for 5-7 minutes until the mixture becomes foamy and bubbly on top.

   TIPWater that's too hot kills yeast. Aim for bath-water warm — around 110°F.
2. 2
   knead · ~8 min

   Make the pizza dough.

   1.In a large mixing bowl, whisk 2.5 cups all-purpose flour with 1 pinch salt.

   2.Pour in the foamy yeast mixture and 1 tbsp olive oil.

   3.Mix with a wooden spoon until a shaggy dough forms.

   4.Turn onto a floured surface and knead for 5-6 minutes until smooth and elastic.

   TIPThe dough is ready when it springs back slowly when poked. If it's sticky, dust with tiny amounts of flour.
3. 3
   rest · ~60 min

   Let the dough rise.

   1.Place the dough ball in a lightly oiled bowl, turning to coat.

   2.Cover with a clean kitchen towel.

   3.Set in a warm spot for 1 hour, or until roughly doubled in size.
4. 4
   prep · ~3 min

   Prepare the fresh tomato sauce.

   Blanch 3 medium tomatoes in boiling water for 30 seconds, then transfer to cold water. Peel off the skins, crush them by hand into a bowl, and set aside.

   TIPCrushing by hand gives the sauce a rustic texture. Avoid using a blender.
5. 5
   saute · ~12 min

   Cook the sauce.

   1.In a small saucepan over medium heat, warm the crushed tomatoes.

   2.Add 2 minced garlic cloves and 1 pinch dried oregano.

   3.Simmer gently for 10-12 minutes until thickened and most water evaporates. Set aside to cool.
6. 6
   saute · ~4 min

   Quick-sauté the vegetables.

   1.Heat 1 tsp olive oil in a skillet over medium-high heat.

   2.Add the sliced bell pepper, onion, and mushrooms.

   3.Sauté for 3-4 minutes just to soften and remove excess moisture. Season with 2 pinches salt and 1 pinch black pepper. Remove from heat.

   TIPDon't cook vegetables fully — they'll finish cooking on the pizza. Removing moisture prevents a soggy crust.
7. 7
   prep · ~20 min

   Preheat the oven to 475°F (245°C).

   Place a pizza stone or inverted baking sheet on the middle rack. Heat for at least 20 minutes. A blazing-hot surface is key for a crispy crust.

8. 8
   prep · ~5 min

   Shape the pizza.

   1.Punch down the risen dough and divide into two equal pieces.

   2.On a floured surface, roll one piece into a 10-12 inch round.

   3.Transfer the round to a piece of parchment paper dusted with cornmeal.
9. 9
   assemble · ~2 min

   Assemble the pizza with sauce, cheese, and vegetables.

   1.Spread half of the cooled tomato sauce evenly over the dough, leaving a 1-inch border.

   2.Sprinkle 0.75 cup shredded mozzarella over the sauce.

   3.Arrange half of the sautéed vegetables evenly on top of the cheese.
10. 10
    bake · ~15 min

    Bake the pizza until golden and bubbly.

    1.Carefully slide the pizza (on parchment) onto the preheated pizza stone.

    2.Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly with light brown spots.

    TIPRotate the pizza halfway through baking for even browning.
11. 11
    rest · ~16 min

    Cool briefly and repeat for the second pizza.

    Let the baked pizza rest on a cutting board for 3 minutes before slicing. While it cools, shape, assemble, and bake the second dough piece with remaining sauce, cheese, and vegetables.

    TIPResting lets the cheese set slightly so it doesn't slide off when you cut.
12. 12
    serve

    Slice each pizza into 4 wedges and serve hot.

    Use a sharp knife or pizza cutter to slice each round into quarters. Serve immediately while hot and gooey.

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