Garden Vegetable Pizza with Mozzarella

Preheat the oven to 450°F (230°C). Position a rack in the lower-middle of the oven to promote an evenly crisp crust.

In a small bowl, stir the tomato sauce with a drizzle of olive oil, oregano, black pepper, and salt if needed. Taste and adjust seasoning; skip added salt if the sauce is already well-seasoned.

Prepare the vegetables: thinly slice the onion, mushrooms, and red pepper; halve the cherry tomatoes; roughly chop the spinach. Pat vegetables dry to prevent excess moisture.

On a lightly floured surface, roll the pizza dough to your desired thickness. Transfer it to a baking tray or preheated pizza stone.

Spread the seasoned tomato sauce evenly over the dough, leaving a small border around the edges for the crust.

Sprinkle the mozzarella evenly over the sauce.

Distribute the vegetables—onion, mushrooms, red pepper, cherry tomatoes, and spinach—across the pizza for even coverage.

Bake for 20–25 minutes, until the cheese is fully melted, the vegetables are tender, and the crust is golden brown.

Remove from the oven, garnish with fresh basil, slice, and serve hot.