Pepper, Broccoli, and Zucchini Vegan Pizza
½ recipe Basic Vegan Pizza Dough
1 small red bell pepper, cut into narrow strips
1 cup small broccoli florets
1 small zucchini sliced
2 tablespoons oil-packed sliced sun-dried tomatoes
⅔ cup Classic Vegan Tomato Sauce
¾ cup grated vegan cheddar cheese
1 ½ tablespoons olive oil, plus more for the roasting pan
1 link Tofurky sausage, sliced ¼ inch thick (optional)
Makes 8 slices
Preheat oven to 500°F (260°C) for at least 30 minutes before baking your pizza (the pizza stone should be on the lowest rack position in your oven). Dust your pizza peel with flour or corn meal, and set aside.
Combine the bell pepper, broccoli, zucchini, sun-dried tomatoes, sausage (optional), and oil in a mixing bowl. Stir together. Transfer vegetables into a roasting pan and place in oven until the vegetables are touched with brown spots here and there.
On a floured surface, roll out dough and shape. Fold dough over once or twice, place on prepared peel, and unfold. Spread the sauce on the pizza dough and sprinkle evenly with the cheese. Bake for 10 minutes, or until the cheese is nicely melted. Remove from the oven and let stand for a minute. Cut into 8 wedges before piling on the veggies.
When the vegetables are done, distribute them evenly over the pizza slices and serve immediately.