Set your oven to 500°F (260°C) or as hot as it goes. Place a pizza stone or an inverted sheet pan inside to heat for at least 20 minutes. High heat is your cheat code for pizzeria texture.

Toss sliced onion, zucchini, peppers, and mushrooms with 1 tablespoon olive oil, a pinch of salt, and black pepper. Pat tomatoes dry with a paper towel so they don't flood your crust.

For extra depth, spread the oiled veg on a sheet pan and roast for 6–8 minutes while the oven preheats. This step concentrates flavor and fights sog.

On a lightly floured surface, press and stretch the dough into a 12–14 inch circle. Don't crush the outer rim—you want that airy puff. If it springs back, let it rest 5 minutes and try again.

Dust a peel or baking sheet with cornmeal. Move the dough over. Brush the surface with 1 tablespoon olive oil. Spread a thin layer of sauce ( less is more ). A scant 1/2 cup is plenty.

Sprinkle half the mozzarella over the sauced dough. This creates a moisture barrier and helps the toppings adhere. Pro move.

Scatter roasted (or raw) veggies evenly. Add olives and spinach. Top with remaining mozzarella and the Parmesan. Season with oregano and red pepper flakes.

Slide onto the stone/sheet pan. Bake 10–13 minutes until the crust is deeply golden and cheese is bubbling with browned spots. Rotate once for even cook if your oven plays favorites.

Brush the crust edge with the remaining olive oil. Add fresh basil, a squeeze of lemon OR a drizzle of balsamic glaze. Let it sit 2 minutes so the cheese sets, then slice.

Hit with an extra pinch of salt and pepper if needed. Try not to inhale it all immediately—no promises.