A vegetarian pizza is one of our favorite meatless Monday meals, like this fresh version topped with cherry tomatoes, mushrooms and red onions. Before adding the pizza to the pizza stone, give it plenty of time to preheat in the oven. That’s the key to producing a crisp, well-browned crust.
Pizza with Mushrooms, Tomatoes and Red Onions
- 1/3 cup (1 oz./30 g) sliced button or cremini mushrooms
- 1/3 cup (2 oz./60 g) halved cherry tomatoes
- 1/4 cup (1 oz./30 g) sliced red onions
- 1 Tbs. extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 1/2 lb. (250 g) pizza dough, store-bought or homemade
- All-purpose flour for dusting
- 1/2 cup (2 oz./60 g) shredded mozzarella cheese
- 1 Tbs. fresh oregano leaves
- 1 oz. (30 g) Parmesan cheese, shaved with a vegetable peeler
1. Place a pizza stone in the lower third of an oven and preheat the oven to 450°F (230°C).
2. In a bowl, toss together the mushrooms, cherry tomatoes, red onions and olive oil, and season with salt and pepper.
3. Shape the pizza dough into a ball. On a lightly floured surface, roll out the dough into a 12-inch (30-cm) round. Top the dough with the mozzarella, followed by the mushrooms, cherry tomatoes and red onions, leaving a 1/2-inch (12-mm) border uncovered. Season with salt and pepper.
4. Using a pizza peel or rimless baking sheet, transfer the pizza to the preheated stone. Bake until the crust is crisp and well browned, 6 to 8 minutes. Transfer the pizza to a cutting board, top with the oregano and Parmesan, and drizzle with olive oil. Cut into slices and serve immediately. Makes one 12-inch (30-cm) pizza.
Williams Sonoma Test Kitchen