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Dairy
Easy
1 Hour, 30 Minutes
Diets 
This pizza is flexible. Use any vegetables you like!
6 mushrooms, sliced
1 zucchini, sliced
1 red pepper, sliced
1/2 red onion, sliced
2 tablespoons plus 1 teaspoon Tuscanini Extra-Virgin Olive Oil, divided
1 teaspoon oregano
kosher salt, to taste
black pepper, to taste
1 pizza dough
1 cup pizza sauce or Taamti Pesto
4 tablespoons Parmesan cheese or crumbled goat cheese
1/2 cup Tuscanini Sun-Dried Tomatoes
fresh basil, to garnish (optional)
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper.
Directly on the baking sheet, toss mushrooms, zucchini, red pepper and red onion plus two tablespoons oil. Add oregano, salt and black pepper and toss to coat.
Roast until vegetables are lightly browned, about 25 minutes. If you will be baking your pizza in a regular oven, reduce temperature to 375 degrees Fahrenheit. If using a pizza oven, preheat it according to the manufacturer’s instructions.
Roll out dough to desired thickness.
Spread pizza sauce or pesto over crust. Top with roasted vegetables and sprinkle with cheese and sun-dried tomatoes. Drizzle with remaining teaspoon of oil and sprinkle with salt and black pepper to taste.
Bake 12 minutes in a pizza oven, rotating every four minutes for even cooking, or bake for 20–25 minutes in a regular oven, until crust is lightly toasted. Garnish with basil, if using.
Photography and Styling by Chay Berger
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