Pizza-ye Sabzi (پیتزا سبزی) — Mediterranean-Style Vegetable Pizza

• 450 gPizza dough (store-bought or homemade) (Bring to room temperature for easier stretching)
• 15 mlOlive oil (For greasing and finishing)
• 200 gCanned crushed tomatoes (Or finely grated fresh tomatoes, drained)
• 20 gTomato paste (Adds body and deeper tomato flavor)
• 2 tspDried oregano (Or dried marjoram)
• 1 tspGarlic powder (Use fresh garlic only if you like a sharper bite)
• 0.75 tspFine salt (Adjust to taste based on cheese saltiness)
• 0.5 tspBlack pepper (Freshly ground preferred)
• 120 gYellow onion (Thinly sliced into half-moons)
• 180 gMushrooms (Sliced 5 mm thick; pat dry to reduce moisture)
• 120 gGreen bell pepper (Seeded and thinly sliced)
• 180 gFresh tomato (Sliced; lightly salt and drain 10 minutes to prevent sogginess)
• 220 gPizza cheese (low-moisture mozzarella blend) (Shredded; keep cold until using)

Instructions

1. 1

   Set the oven for maximum heat: 260°C (500°F) with a pizza stone/steel on the middle rack for at least 30 minutes. If using a baking sheet, place it in the oven to preheat too. Let the dough rest at room temperature for 30–40 minutes so it stretches without tearing.

2. 2

   Make the herb tomato base: in a bowl, mix crushed tomatoes, tomato paste, dried oregano (or marjoram), garlic powder, salt, black pepper, and 10 ml olive oil. Stir 30 seconds until smooth. For a thicker, less watery sauce, let it stand 10 minutes, then spoon off any excess liquid on top.

3. 3

   Prep vegetables to avoid a soggy pizza: slice onion, mushrooms, and bell pepper thinly. Slice tomatoes, sprinkle with a small portion of the vegetable salt, and drain on paper towels for 10 minutes. Pat mushrooms dry. Toss onion, mushrooms, and bell pepper with 15 ml olive oil, remaining vegetable salt, and pepper.

4. 4

   Shape the crust: lightly oil your hands and a sheet of parchment with a portion of the dough olive oil. Stretch dough into a 30–33 cm (12–13 inch) round, leaving a slightly thicker rim. If it springs back, rest 5 minutes and continue. Dock the center lightly with a fork to reduce large bubbles.

5. 5

   Assemble: spread the tomato-herb base in a thin, even layer, leaving a 2 cm border. Scatter half the cheese first to create a moisture barrier, then distribute onion, mushrooms, bell pepper, and drained tomato slices evenly. Top with remaining cheese, keeping the rim mostly clear for better browning.

6. 6

   Bake: slide the pizza (on parchment) onto the hot stone/steel and bake 10–14 minutes at 260°C (500°F), rotating once halfway, until the crust is deeply golden and the cheese is bubbling with light brown spots. If using a baking sheet, bake 12–16 minutes and finish 1–2 minutes under the broiler if needed.

7. 7

   Finish and serve: rest the pizza 3 minutes so the cheese sets and slices stay clean. Drizzle the remaining dough olive oil lightly over the rim if desired, then sprinkle 1 tsp dried oregano for a fresh herbal aroma. Slice into 8 pieces and serve hot while the crust is crisp.