Pitza-ye Sabziyat (پیتزا سبزیجات) — Persian-Style Mushroom & Bell Pepper Pizza

• 450 gPizza dough (store-bought or homemade) (Bring to room temperature for easier stretching)
• 30 mlVegetable oil (For sautéing and lightly oiling the pan)
• 150 gYellow onion (Thinly sliced)
• 250 gFresh mushrooms (Sliced 5 mm thick; cremini or white button work well)
• 180 gBell pepper (Thinly sliced; any color, or a mix)
• 160 gRoma tomatoes (Thinly sliced; pat dry to reduce moisture)
• 180 gPizza sauce (About 3/4 cup; use a thick sauce for a crisp crust)
• 200 gMozzarella cheese (Low-moisture, shredded; for best melt and less sogginess)
• 2 tspDried oregano or Persian thyme (Avishan) (Use Persian thyme for a more floral, herbaceous aroma)
• 1.25 tspFine sea salt (Divide between sauté and final seasoning)
• 0.75 tspBlack pepper (Freshly ground, divided)

Instructions

1. 1

   Place the pizza dough at room temperature for 45 minutes so it stretches without tearing. Meanwhile, set a rack in the upper third of the oven and preheat to 260°C / 500°F for at least 20 minutes. If using a pizza stone or steel, preheat it with the oven for better browning.

2. 2

   Heat 15 ml vegetable oil in a large skillet over medium-high heat. Add sliced onion and cook 4–5 minutes until softened and lightly golden at the edges. Add mushrooms and cook 6–8 minutes, stirring occasionally, until their released liquid evaporates and the pan looks mostly dry. Season with 1/2 tsp salt and 1/4 tsp black pepper.

3. 3

   Add the sliced bell pepper to the skillet with the remaining 15 ml vegetable oil. Cook 2–3 minutes just until slightly tender but still crisp; this keeps color and bite after baking. Turn off the heat and stir in 1 1/2 tsp dried oregano or Persian thyme. Taste and adjust with up to 1/4 tsp more salt if needed.

4. 4

   Lightly oil a 30 cm / 12-inch pizza pan (or prepare a floured peel if baking on a stone/steel). Stretch the dough into a 30 cm round, leaving a slightly thicker rim. If the dough springs back, rest it 5 minutes and continue. Dock the center lightly with a fork to reduce large bubbles.

5. 5

   Spread the pizza sauce evenly, leaving a 2 cm border. Sprinkle mozzarella over the sauce for an even melt. Distribute the mushroom-onion-pepper mixture across the pizza, then layer the Roma tomato slices on top. Finish with the remaining 1/2 tsp salt and 1/2 tsp black pepper for a bold, street-food style seasoning.

6. 6

   Bake 12–15 minutes at 260°C / 500°F until the crust is deeply golden and the cheese is bubbling with browned spots. For extra color, broil 30–60 seconds at the end, watching closely. Rest the pizza 3 minutes before slicing so the cheese sets and the crust stays crisp.