Loaded Weeknight Veggie Pizza Pie

Preheat to 425°F (220°C) with a rack in the center. Line a round board or sheet with parchment—you’ll slide the pizza (with parchment) right onto the rack.

Warm a large skillet over medium heat. Add 1 tbsp olive oil, red onion and bell pepper. Season with a pinch of sea salt and ½ tsp each basil, oregano and garlic powder. Cook, stirring, until tender and lightly charred, 8–10 minutes.

Add the mushrooms and cook 2–3 minutes more until just softened. Set the pan aside.

In a bowl, combine tomato sauce (from a 15oz (425g) can) with ½ tsp each basil, oregano and garlic powder, ½ tsp granulated sugar and ~¼ tsp sea salt (to taste).

On a lightly floured surface, roll or press the pizza dough to a thin round about 12in (30cm). Transfer the dough and parchment to the lined board or sheet.

Spread a thin layer of the sauce over the dough (you may not need it all), sprinkle with a little vegan parmesan, then add the sautéed veggies in an even layer.

Slide the pizza (with parchment) directly onto the oven rack. Bake 17–20 minutes, or until the crust is crisp and golden.

Remove to a board. Top with remaining vegan parmesan, a pinch of dried oregano and red pepper flakes.

Slice and serve hot. Leftovers keep well—cold slices are great straight from the fridge.