TUSCAN VEGGIE PIZZA

INGREDIENTS (makes 1 large or 2 smaller pizzas)

For the dough:

• 2 to 2 ½ cups (240–300g) all-purpose flour (start with 2 cups, add more only if sticky)

• 1 packet (2 ¼ tsp / 7g) active dry yeast

• 1 cup (240ml) warm water (105–110°F / 40–43°C)

• 2 tbsp honey 🍯

• 2 tbsp olive oil

• 1 tsp salt

• 2 tsp dried oregano

• 1 tsp dried basil (or 1 tbsp each fresh oregano + basil, finely chopped)

For the Tuscan crust finish:

• 2 tbsp olive oil

• 1 clove garlic, finely minced (or grated)

• ½ tsp dried oregano

• ½ tsp dried basil

• Pinch of sea salt

• Optional: pinch of red pepper flakes
  

INSTRUCTIONS

1. Activate yeast

   • In a small bowl, stir together warm water, honey, and yeast.

   • Let sit 5–10 minutes, until foamy.

2. Mix dry ingredients

   • In a large bowl, whisk together 2 cups flour, salt, oregano, and basil.

3. Bring it together

   • Pour the foamy yeast mixture and 2 tbsp olive oil into the dry ingredients.

   • Mix until a shaggy dough forms.

   • Add flour a little at a time if too sticky.

4. Knead

   • On a floured surface, knead 8–10 minutes until smooth and elastic.

5. First rise

   • Place dough in a lightly oiled bowl, turning once to coat.

   • Cover and let rise in a warm spot for 1–1 ½ hours, until doubled.

6. Shape

   • Punch down the dough, divide if making 2 smaller pizzas.

   • Shape into rounds and place on your baking pan or stone.

7. Tuscan crust finish

   • In a small bowl, mix 2 tbsp olive oil, garlic, oregano, basil, sea salt, and (optional) red pepper flakes.

   • Brush this mixture along the edges of the dough (where the crust will be).

8. Top & bake

   • Add sauce and toppings to the center.

   • Bake at 475°F (245°C) for 12–15 minutes, until crust is golden and fragrant.

9. Final flourish (optional but magical)

   • Right out of the oven, brush a little extra olive oil over the hot crust for shine and depth.

FOR THE SAUCE

INGREDIENTS

• 1 can (14–15 oz) crushed tomatoes, or 2 cups fresh peeled tomatoes, blended

• 2–3 cloves garlic, minced

• 2 tbsp olive oil

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp dried oregano

• ½ tsp dried basil (or 1 tbsp fresh, chopped)

• Pinch of red pepper flakes (optional, for a little heat)

• 2-3 tsp honey (optional, to balance acidity)

INSTRUCTIONS

1. Sauté garlic:

   • Heat olive oil in a small saucepan over medium heat.

   • Add minced garlic and sauté 30–60 seconds until fragrant—don’t burn it.

2. Add tomatoes:

   • Stir in crushed or blended tomatoes.

3. Season & simmer:

   • Add salt, pepper, oregano, basil, red pepper flakes, and honey if using.

   • Simmer gently for 15–20 minutes, stirring occasionally, until slightly thickened.

4. Blend for smoothness (optional):

   • Use an immersion blender or regular blender if you want a velvety smooth sauce.

5. Cool slightly & use:

   • Spread directly on your pizza dough and build your alchemical masterpiece!

💡 Pro tip: For an even deeper flavor, drizzle a tiny bit of extra virgin olive oil over the sauce right before baking—it finishes it like liquid gold.