Veggie Vegan Pizza

Ingredients

• 1 pizza dough
• 2 tablespoons olive oil, plus more for brushing dough
• 3 cloves garlic
• 8 baby bella mushrooms
• ¼ red onion
• ½ cup chickpeas
• 3 cups spinach, packed
• 6 canned artichoke heart quarters
• 1 jarred roasted red pepper
• ¾ cup fire roasted crushed tomatoes
• 4 large leaves basil

Directions

1. Place a pizza stone in the oven and preheat to 550°F.
2. Prepare the toppings: Slice the jarred red pepper into thin strips and set aside. Mince 3 cloves garlic. Slice the mushrooms and red onion. Drain and rinse the chickpeas. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, mushrooms, onion, chickpeas, and spinach and ½ teaspoon kosher salt; saute until the mushrooms are tender and the spinach is wilted, about 5 minutes.
3. When the oven is ready, stretch the dough into a circle Place the dough on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
4. Quickly assemble the pizza: Spread a thin layer of crushed tomatoes across the dough and sprinkle with a few pinches kosher salt. Add the sauteed vegetables, then top with red pepper strips and artichoke quarters. Lightly brush the crust with olive oil.
5. Transfer the pizza to the oven on the pizza peel, and bake until the crust is browned, about 5 to 7 minutes. While the pizza bakes, cut the basil into thin strips. Allow to cool slightly, then top with basil and serve.

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