Colorful and fresh, great for moisture control practice. Fun fact: Pre-roasting vegetables removes water and intensifies flavor—especially important for zucchini, peppers, and mushrooms. Salt vegetables 10 minutes before cooking to draw out moisture through osmosis.
Ingredients
Preparation
- 1
Sauté the mushrooms, bell pepper, and onion until excess water evaporates. Drain the diced tomatoes and olives.
- 2
Spread the measured amount of tomato sauce on the stretched dough, leaving a free rim.
- 3
Spread the measured mozzarella, mushrooms, bell pepper, onion, tomatoes, and black olives evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Slice and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
