This Veggie Pizza is fairly quick and easy to do, especially if you do the chopping before hand. We found premade whole wheat crusts which really ratchet up the easy factor!
1 lb of veggies (we usually use red and orange peppers, mushrooms, zucchini, summer squash, artichoke heats [the frozen kind], red and white onions, minced garlic, and jalenpenos [obviously those are left off of Pam's]) chopped up small.
1 sm can of chopped up black olives
1 sm can of tomato sauce
2 lg or 4 sm Boboli whole wheat pizza crusts
Finely shredded italian cheese
Saute the veggies in a little olive oil (we usually make more than is needed for the pizza and use the cooked veggies later in a pita or something for snacks, it also freezes well) untill tender crisp. Mix together tomato sauce and olives and spread generously on pizza crust. Add veggies and top with cheese.
Broil for 10 minutes or until cheese is melted and bubbly and crust is crisp. (we recently learned that if the pizza is too close to the broiler the cheese will melt too fast and the bottom won't be nice and crispy) Enjoy!
3 comments:
We also did this recipe on pitas when we had extras we needed to use up. WONDERFUL!!! The pitas were just the right size and got a bit crispy on the bottom. YUM!!!
One other tip...sometimes we grill the zuc. and squash. I cut them on the diagnol, coat them lightly with olive oil, and put some seasoning on them...then I just stick them in a grill veggie basket and grill away. If you do this, they don't need to be sauted with the other veggies...just cut them up small when they're done and sprinkle on the pizzas before you add the cheese.
This looks yummy. I'll have to post my veggie pizza recipe too. I don't cook any of the veggies ... just put them on raw and they cook perfectly with the pizza ... will post that one soon !
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