Step-by-Step Instructions
Prepare the Dough
In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, whisk together the flour and salt.
Gradually add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 1 hour in a warm spot until doubled in size.
Prepare the Toppings
Slice and grill the zucchini, eggplant, and bell peppers with a drizzle of olive oil and a pinch of salt. Set aside.
Thinly slice the mushrooms and halve the cherry tomatoes.
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating.
Assemble the Pizza
Once the dough has risen, punch it down and divide it into two equal portions.
Roll out each portion into a 10–12 inch circle on parchment paper.
Spread a thin layer of tomato sauce over each base.
Evenly distribute the mozzarella slices, grilled vegetables, mushrooms, and cherry tomatoes on top.
Drizzle with olive oil and season with salt and pepper.
Bake the Pizza
Carefully transfer the pizza (with parchment paper) onto the baking sheet or preheated stone.
Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling.
Garnish and Serve
Remove from the oven, garnish with fresh basil leaves, and slice into wedges. Enjoy!
Variations & Substitutions
Gluten-Free: Use a gluten-free pizza dough mix.
Vegan: Substitute mozzarella with vegan cheese or cashew cream.
Additional Toppings: Add artichoke hearts, olives, or red onion for more variety.
Spicy Twist: Sprinkle chili flakes for a hint of heat.
