Ingredients
- 1 (14- to 16-ounce) ball pizza dough (I especially love my 1-hour dough, thin-crust, or overnight dough here, but any regular pizza dough will be great!)
- ½ cup Super-Easy Marinara Sauce (or store-bought marinara sauce)
- 2 tablespoons finely chopped fresh basil and oregano (half and half, or all basil)
- 1 cup shredded low-moisture mozzarella cheese
- ¼ medium red onion, thinly sliced
- 3 medium cremini mushrooms, stemmed and thinly sliced
- ½ green bell pepper, stemmed, seeded, and thinly sliced
- ¼ cup sliced black olives
- ½ medium Roma (or similar) tomato, chopped
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Spread the sauce on the dough, leaving a ½-inch border all around, then sprinkle with the chopped fresh herbs and half of the cheese. Add the remaining toppings in this order: onion, mushrooms, bell pepper, olives, remaining cheese, and tomato. Season with a pinch of salt and a few grinds of black pepper.
- Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the veggie pizza from the oven and let it rest for a couple minutes, then slice and serve.
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