Veggie Pizza

1 small eggplant, diced
1 small squash and zucchini, diced
1 can artichoke hearts, chopped
6-7 fresh mushrooms, diced
small red onion, sliced into paper thin rings
black olives
sundried tomatoes without oil, thinly sliced
garlic, sliced
roasted bell peppers
Pillsbury pizza crust in can
mozzarella cheese, shredded
basil, to taste
oregano, to taste
salt and pepper

In a skillet, sauté the eggplant, squash, zucchini, and mushrooms with olive oil until crisp tender. Remove from heat and set aside.

Cook pizza dough according to package directions. After crust is precooked, lightly spread olive oil over the top of the crust, excluding the rim. Add the spices next. You can also use a bottled pizza seasoning. They usually contain basil, oregano, and red pepper flakes.

Next, spread a little cheese over that and add your tomatoes, sautéed veggies, roasted peppers, olives, garlic, artichoke hearts, and red onions--in that order.

Cover the ingredients with the remaining cheese. Drizzle some olive oil over the cheese and place in the oven at 450 degrees. Make sure the oven is preheated before putting the pizza in. Cook until the top is lightly brown in spots. Enjoy.

This pizza is best with a homemade crust and cooked on a pizza stone. If you have a favorite crust, use it. There are so many versions of this pizza that you can make. Use the vegetables that you like, and add seasoning according to your taste. You won't be disappointed.



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