Veggie Pizza

Cheesy, crisp, classic.

Why You'll Love This Recipe

• Veg-packed and satisfying.
• Customizable to whatever's in the fridge.
• Naturally vegetarian.
• Crispy crust, melty cheese, lots of texture.
• Better than chain veggie pizza.

Ingredient Notes

• Cremini mushrooms have more flavor than white button.
• Real olives (Kalamata or oil-cured) beat canned.
• Low-moisture mozzarella melts and browns.

Ingredient Substitutions

• Add spinach, artichokes, roasted peppers.
• Goat cheese dollops for tang.
• Pesto base instead of tomato.

Equipment Needed

• Pizza stone or steel
• Pizza peel
• Skillet

Prep Tips

• Slice veg paper-thin — uniform cook.
• Pre-cook anything watery (mushrooms, spinach).

Instructions

1. 1

   Gather and prep: 1 pizza dough, 1 medium tomato, diced, 1 cup mozzarella, 1 medium bell pepper, sliced, 1 medium onion, diced, 8 oz mushrooms, sliced, 1 tbsp olive oil. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Stretch dough.

3. 3

   Top with sauce, cheese, veg.

4. 4

   Bake 500°F 12 min.

Artsi Pro Tips

• PRE-SAUTÉ the mushrooms — wet mushrooms = soggy pizza.
• Slice veg thin so they cook through in pizza time.
• Basil after baking only.

Common Mistakes

• Raw watery mushrooms — sad soggy pizza.
• Too many toppings — won't bake through.
• Veg sliced too thick — still raw when crust is done.

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