Favorite Veggie Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pizza dough:</li><li class="ingredients-single-item">300g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g instant dried yeast (1 sachet)</li><li class="ingredients-single-item">1 tsp fine sea salt</li><li class="ingredients-single-item">1 tbsp olive oil (plus extra for greasing)</li><li class="ingredients-single-item">200ml warm water</li><li class="ingredients-single-item">For the toppings:</li><li class="ingredients-single-item">120g tomato pizza sauce</li><li class="ingredients-single-item">2 cloves garlic, thinly sliced</li><li class="ingredients-single-item">150g mozzarella cheese, grated</li><li class="ingredients-single-item">1 red bell pepper, thinly sliced</li><li class="ingredients-single-item">1 yellow bell pepper, thinly sliced</li><li class="ingredients-single-item">100g mushrooms, sliced</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">80g baby spinach</li><li class="ingredients-single-item">100g cherry tomatoes, halved</li><li class="ingredients-single-item">30g black olives, pitted and sliced (optional)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">Fresh basil leaves, to garnish</li><li class="ingredients-single-item">25g parmesan cheese, grated</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking sheet</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transferring)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making your pizza dough. In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the center and add the olive oil and warm water. Mix with a wooden spoon until it forms a shaggy dough, then turn out onto a lightly floured surface. Knead vigorously for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently—this indicates proper gluten development, which will give your crust that perfect chewy-crisp texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave in a warm place to rise for about 1 hour or until doubled in size. This slow fermentation develops flavor compounds that make your crust taste better than store-bought versions.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough rises, prepare your vegetables. Toss the bell peppers, mushrooms, and red onion in 1 tablespoon of olive oil with a pinch of salt and pepper. Spread them on a baking sheet and roast in a preheated oven at 200°C for 15 minutes. Pre-roasting removes excess moisture and concentrates the vegetables' flavors, preventing a soggy pizza.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place your pizza stone or heavy baking sheet in the oven and preheat to its highest setting (usually 250-275°C) for at least 30 minutes. The extremely hot surface will mimic a professional pizza oven, creating that coveted crisp bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has risen, punch it down to release any air bubbles and transfer to a floured surface. Roll or stretch it into a 30-35cm circle, making it slightly thinner in the center and leaving a thicker edge for the crust. If the dough keeps springing back, let it rest for 5 minutes to allow the gluten to relax before trying again.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Dust your pizza peel or an upside-down baking sheet with flour and carefully transfer your shaped dough onto it. Give the peel a gentle shake to ensure the dough isn't sticking—this is crucial for a smooth transfer to the hot stone.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the tomato sauce evenly over the dough, leaving a 2cm border around the edge. Scatter the garlic slices over the sauce, then sprinkle with about two-thirds of the mozzarella. The initial cheese layer creates a barrier that helps prevent the crust from becoming soggy from vegetable moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the roasted vegetables, fresh spinach, cherry tomatoes, and olives (if using) over the cheese. Drizzle with the remaining tablespoon of olive oil and sprinkle with dried oregano and the rest of the mozzarella. The layering of cheese both under and over the vegetables ensures everything melds together beautifully while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>With a quick, confident motion, slide the pizza from the peel onto the preheated stone or baking sheet in the oven. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling and slightly browned. Watch carefully during the last few minutes to prevent burning—oven temperatures can vary significantly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the pizza from the oven and immediately sprinkle with the grated parmesan cheese and torn fresh basil leaves. The residual heat will warm the herbs and release their aromatic oils. Let the pizza rest for 2 minutes before slicing—this allows the cheese to set slightly and makes for cleaner slices. Serve immediately while hot and enjoy your homemade veggie pizza masterpiece!</li></ol>