Vegetarian Supreme Pizza

This vegetarian pizza piles on the vegetables so generously that you won’t miss the cheese. Spinach, zucchini, peppers, onion, and garlic get steamed together until just crisp-tender, then layered on a whole wheat crust with artichoke hearts, mushrooms, and black olives.

Steaming the vegetables before topping the pizza is a smart move. Raw vegetables release water as they bake and turn the crust soggy. Pre-cooking drives off excess moisture so every layer stays firm and the crust gets properly crisp.

The two-stage baking at very high heat mimics a real pizzeria oven. Starting at the highest temperature gets the bottom crust blistered and firm, then dropping the heat lets the toppings warm through without burning. Fresh tomato slices go on after baking, not before, so they stay bright and juicy.

Chef Tips

• Drain the spinach thoroughly. Squeeze it in a clean towel. Even a little residual water creates a soggy center.
• Fold and seal the crust border tightly. Those pressed edges act as a dam that keeps the pizza sauce from running off during the high-heat bake.
• Place the pizza on the lowest oven rack for the crispiest bottom crust. Heat from below is what prevents that dreaded doughy underside.

Variations

• Add feta: Crumble feta over the hot pizza right after it comes out of the oven for a salty, tangy contrast.
• Pesto base: Swap the pizza sauce for basil pesto for a richer, more herbaceous flavor.