PizzaAmericanEasy

Vegetable Supreme Pizza with Mushrooms

Name: Vegetable Supreme Pizza with Mushrooms
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 ball (about 1 lb) (450 g) store-bought pizza dough or homemade dough, at room temperature; 2 tbsp (30 ml) extra-virgin olive oil, divided; 3 cloves (9 g) garlic, minced; ¾ cup (180 ml) pizza sauce or crushed tomatoes; ¼ tsp (1½ g) kosher salt; ⅛ tsp (¼ g) freshly ground black pepper; ½ tsp (1 g) dried Italian seasoning; 6 oz (170 g) fresh button mushrooms, thinly sliced; 1 large (200 g) bell peppers (red and/or yellow), seeded and sliced into thin strips; ½ medium (85 g) yellow onion, thinly sliced; ½ cup (65 g) black olives, pitted and halved; 2 cups (60 g) fresh baby spinach, loosely packed; 2 cups (200 g) whole milk mozzarella cheese, shredded; 2 tbsp (15 g) grated Parmesan cheese (optional)

From the MyKitchenBank Kitchen

A loaded vegetarian pizza topped with fresh mushrooms, bell peppers, onions, black olives, and spinach on a crispy homemade crust, finished with melted mozzarella and a hint of garlic. Ready in about an hour from start to finish.

Prep: 25 min
Cook: 20 min
Wait: 15 min
Total: 1 hr
Makes: 1 pizza (8 slices)

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Ingredients

2 servings

1 ball (about 1 lb) (450 g) store-bought pizza dough or homemade dough, at room temperature
2 tbsp (30 ml) extra-virgin olive oil, divided
3 cloves (9 g) garlic, minced
¾ cup (180 ml) pizza sauce or crushed tomatoes
¼ tsp (1.5 g) kosher salt
⅛ tsp (0.3 g) freshly ground black pepper
½ tsp (1 g) dried Italian seasoning
6 oz (170 g) fresh button mushrooms, thinly sliced
1 large (200 g) bell peppers (red and/or yellow), seeded and sliced into thin strips
½ medium (85 g) yellow onion, thinly sliced
½ cup (65 g) black olives, pitted and halved
2 cups (60 g) fresh baby spinach, loosely packed
2 cups (200 g) whole milk mozzarella cheese, shredded
2 tbsp (15 g) grated Parmesan cheese (optional)

Equipment (7)

14-inch (35 cm) pizza pan or baking sheet
Small saucepan
Large bowl
Cutting board
Chef's knife
Wooden spoon
Measuring cups and spoons

Steps

Before you start

Preheat your oven to 475°F (245°C) at least 15 minutes before baking
Let the pizza dough come to room temperature if it was refrigerated
Slice all vegetables while the oven preheats so they're ready to layer

1
Prepare the dough
- If using refrigerated dough, remove it from the fridge 15 minutes before starting.
- Lightly oil a 14-inch (35 cm) pizza pan with 0.5 tbsp (7.5 ml) of olive oil.
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Tip: Room-temperature dough stretches more easily without tearing.
2
Stretch and shape
- Place the dough ball on the oiled pan.
- Using your fingertips or palms, gently stretch the dough to fill the entire pan, working from the center outward.
- The dough should be about ¼ inch (6 mm) thick across the bottom with a slightly thicker rim.
- If it springs back, let it rest for 2 minutes and stretch again.
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Ready when: Dough evenly covers the pan with consistent thickness
Tip: Don't use a rolling pin—it deflates the dough and makes it tough. Stretch gently by hand.
3
Make the sauce
- In a small saucepan over medium heat, warm the remaining 1.5 tbsp (22.5 ml) olive oil.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Add the pizza sauce, salt, black pepper, and Italian seasoning.
- Stir well and let it simmer for 2 minutes.
- Remove from heat and let cool slightly.
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Ready when: Sauce bubbles gently at the edges and fills the pan with garlic aroma
Tip: Don't skip simmering the sauce—it blends the flavors and removes any raw tomato taste.
4
Spread the sauce
- Using the back of a spoon or a spatula, spread the cooled sauce evenly over the stretched dough, leaving about ½ inch (1.3 cm) around the edges for the crust.
- Use about ¾ cup (180 ml) of sauce total.
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Ready when: Sauce is evenly distributed with no dry spots
Tip: Less sauce is better—too much makes a soggy pizza. Save any extra for dipping.
5
Layer the vegetables
- Scatter the sliced mushrooms evenly over the sauce, then layer the bell pepper strips, onion slices, and black olives.
- Distribute the vegetables in a way that ensures every slice will have a mix of toppings.
- Don't pile vegetables too high or they won't cook through.
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Ready when: All vegetables are spread across the surface with no bare sauce showing
Tip: Slice vegetables thinly so they soften during baking instead of remaining raw.
6
Add spinach
- Loosely scatter the fresh baby spinach over the vegetables.
- The spinach will wilt and reduce significantly during baking, so don't worry if it looks like a lot now.
- Use about 2 cups (60 g) total.
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Ready when: Spinach covers the pizza evenly
Tip: Pat spinach dry with paper towels if it's wet—excess moisture makes the crust soggy.
7
Add the cheese
- Sprinkle the shredded mozzarella cheese evenly over the spinach and vegetables.
- Use about 2 cups (200 g) total.
- Then sprinkle the optional grated Parmesan cheese over the top if desired.
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Ready when: Cheese evenly covers all toppings
Tip: Don't use pre-shredded cheese if possible—it contains anti-caking agents that slow melting. Hand-shred block cheese for best results.
8
Bake the pizzaOven 475°F / 245°C
- Place the pizza in the preheated 475°F (245°C) oven on the middle rack.
- Bake for 16 to 20 minutes until the crust is golden brown at the edges and bottom, and the cheese is melted, bubbling, and lightly browned in spots.
- Watch during the last few minutes to prevent over-browning.
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Ready when: Crust is golden brown, cheese is bubbling and light golden, vegetables are tender
Tip: If the crust is browning too fast but the cheese isn't melted, lower the oven temperature to 425°F (220°C) and add a couple more minutes.
9
Cool and slice
- Remove the pizza from the oven using oven mitts and place it on a wire rack or cutting board.
- Let it rest for 2 to 3 minutes so the cheese sets slightly and becomes easier to slice.
- Using a sharp pizza cutter or chef's knife, cut the pizza into 8 equal slices.
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Ready when: Pizza is cool enough to handle and cheese is set
Tip: A hot pizza cutter or pizza wheel works best—dip the blade in hot water and wipe dry between cuts for cleaner slices.

Good to know

Tips

Preheat the oven for at least 15 minutes so the pizza pan is fully heated, which helps the crust crisp up quickly and evenly.
Don't overload the pizza with sauce or toppings—a thin, balanced layer cooks better and tastes better than a heavy, soggy pizza.
For a crispier crust, place the pizza pan on the lowest oven rack or on a preheated pizza stone instead of a standard baking sheet.
Fresh herbs like basil or oregano sprinkled on top just before serving add brightness and a professional finish.

Make ahead

You can prepare the sauce up to 1 day ahead and store it in the refrigerator. You can also pre-slice all vegetables and refrigerate them in separate containers for up to 8 hours. Assemble and bake the pizza just before serving for the best crust texture.

Storage & reheating

Store leftover pizza covered in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8 to 10 minutes until the cheese is melted and the crust is warm. Alternatively, reheat a single slice in the microwave for 1 to 2 minutes, though the crust will be softer. Pizza does not freeze well once baked due to texture changes.

Substitutions

fresh button mushrooms → cremini, portobello, or oyster mushrooms. Use the same amount. Cremini are earthier; portobellos are meatier. Avoid very wet varieties or squeeze excess moisture out first.
bell peppers (red and/or yellow) → zucchini or asparagus. Cut zucchini into thin rounds or half-moons. Cut asparagus into 2-inch (5 cm) pieces. Both add a different but equally delicious vegetable element.
black olives → green olives or sun-dried tomatoes. Use the same amount. Green olives are slightly less briny; sun-dried tomatoes add richness and tang.
whole milk mozzarella cheese → provolone or fontina cheese. Use the same amount. Provolone adds a more complex flavor; fontina is creamier. Mix with mozzarella for added depth.