Pizza is everything. And if your Sundays feel incomplete without it, try this veggie-loaded, healthier option.

• 1 ball of store-bought pizza dough
• 1 can crushed San Marzano tomatoes
• 2 garlic cloves, minced
• 2 tablespoons olive oil, divided
• 2 teaspoons fine sea salt
• 1/2 yellow bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1/4 medium red onion, sliced
• 1/2 teaspoon dried oregano, plus more for garnish
• 1/4 cup grated Parmesan cheese
• 1/2 cup baby arugula
• 1/2 cup of fresh mozzarella, broken into chunks.
• Semolina flour or cornmeal, for dusting the pizza peel

Directions:

1. Preheat a baking stone in your oven at 525-degrees for 1 hour.
2. Place your pizza dough on a lightly floured baking sheet. Cover with a clean dish towel and let rise at room temperature for an hour.
3. To make your pizza sauce, combine crushed tomatoes, minced garlic, sea salt, and olive oil. Set aside.
4. In a large, nonstick skillet, heat a tablespoon of olive oil on medium heat. Add your peppers and onion and sauté for about 7 to 10 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Once your oven has been heating for an hour, roll your pizza dough out to a 12-14 inch circle. Place your dough on a semolina flour or cornmeal-dusted pizza peel.
6. Ladle a 1/2 cup of pizza sauce on your dough and spread evenly. Add your cheese and veggies evenly on top of your sauce.
7. Use your pizza peel to carefully lower your dough onto your baking stone. Bake for about 8 to 10 minutes or until your dough develops a nice crispy crust and cheese has melted.
8. When your pizza is done, top with arugula, parmesan cheese, a drizzle of olive oil, and a pinch of salt.