Veggie Pizza
The saying goes that you eat with your eyes first. And, if that’s the case, then the rainbow of colors on this veggie pizza—which showcases the very best of the season— makes this pie satisfying just by looks alone. Crunchy vegetables mixed with two types of cheese result in a beautiful, delicious display of the offerings in gardens and at farmers market stands this time of year.
Ingredients
- 1 thin-crust pizza dough a regular crust works too
- 1 T. olive oil
- ¾ c. red pizza sauce
- 1 small green pepper sliced
- 1 small red pepper sliced
- ½ c. white mushrooms sliced
- ½ red onion thinly sliced
- ½ c. black olives sliced
- ½ c. tomato chopped
- 1 c. mozzarella cheese shredded
- ½ c. Parmesan cheese shaved
- 2 T. fresh basil chopped
- 2 T. fresh oregano chopped
Instructions
- Brush a thin-crust pizza dough with olive oil. Then spread a thin layer of your favorite red pizza sauce across the dough.
- Top the sauce with sliced green and red peppers, mushrooms, red onion, black olives and chopped tomatoes—or any vegetables you have!
- Add shredded mozzarella and shaved Parmesan, and, finally, top with finely chopped fresh basil and oregano.
- Bake at 400° on a non-stick baking pan (425° for all other pans) in your kitchen oven for 20-35 minutes or until the crust is golden brown and crispy and the cheese is melted. (If using an outdoor pizza oven, cook-time will likely be shorter.)
