Veggie Pizza

1. 1
   prep · ~7 min

   Activate the yeast.

   In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-7 minutes until foamy and fragrant.

2. 2
   knead · ~10 min

   Make the pizza dough.

   1.In a large bowl, combine flour, salt, and 2 tbsp olive oil.

   2.Pour in the activated yeast mixture.

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

   4.Turn onto a floured surface and knead 8 minutes until smooth and elastic.

   TIPThe dough should bounce back when poked — that's how you know it's ready.
3. 3
   rest · ~45 min

   Let the dough rise.

   Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled in size.

   TIPIf your kitchen is cold, place the bowl in a turned-off oven with the light on.
4. 4
   prep · ~20 min

   Make the pizza sauce.

   1.Score an X on the bottom of each tomato, blanch in boiling water for 30 seconds, then transfer to ice water.

   2.Peel off the skins, crush tomatoes by hand or with a fork.

   3.Heat 1 tsp olive oil in a saucepan, sauté minced garlic until fragrant (1 min).

   4.Add crushed tomatoes, oregano, basil, and red chili powder.

   5.Simmer on low heat for 15 minutes until thickened, stirring occasionally.

   TIPCrushing by hand gives a rustic texture — don't over-blend the sauce.
5. 5
   saute · ~9 min

   Pre-cook the vegetables.

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

   2.Add sliced mushrooms and cook 3 minutes until they release water and start to brown.

   3.Add bell pepper and onion, sauté 3 minutes until just softened.

   4.Add corn and cook 1 minute. Remove from heat.

   TIPDon't skip this step — raw vegetables release water in the oven and make the crust soggy.
6. 6
   prep · ~15 min

   Preheat the oven to 475°F.

   Place a baking sheet or pizza stone in the oven while it preheats. A hot surface is key to a crispy crust.

7. 7
   assemble · ~5 min

   Shape the pizza.

   1.Punch down the risen dough and divide in half.

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

   3.Sprinkle cornmeal on a piece of parchment paper and transfer the dough.

   4.Spread half the sauce on each round, leaving a 1-inch border.

   5.Top with shredded mozzarella, sautéed vegetables, and sliced olives.

   TIPSlide the pizza (on parchment) directly onto the preheated baking sheet — the parchment handles the transfer easily.
8. 8
   bake · ~15 min

   Bake the pizza until golden and bubbly.

   Carefully transfer the pizza to the hot baking sheet. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling with light brown spots.

9. 9
   garnish · ~2 min

   Garnish with fresh basil and serve.

   Remove from oven, scatter fresh basil leaves on top. Let cool 2 minutes, then slice and serve hot.

   TIPLetting the pizza rest briefly helps the cheese set so the toppings don't slide off.

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