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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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On an evening too hot for a meat main dish - and too cool for a salad - Marsha Lawhorn used produce from her garden to make this all-vegetable pizza compromise. For a repeat performance, her family demanded she double the recipe - one pizza just wasn't enough for their appreciative appetites. Ingredients:
1/4 cup cider vinegar |
3 tablespoons olive oil |
1 clove garlic, peeled and minced or pressed |
1 tablespoon minced shallots |
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil |
1 teaspoon fresh thyme leaves or dried thyme |
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary |
2 thin, baked pizza crusts (10 oz. each, 12 in. wide) |
2 cups thinly sliced mushrooms |
2 cups thinly sliced yellow crookneck squash |
1 1/2 cups thinly sliced roma tomatoes |
1 cup diced orange or red bell peppers |
1 cup thinly sliced green onions |
salt |
2 cups shredded mozzarella cheese (1/2 lb.) |
1/2 cup grated parmesan cheese |
Directions:
1. In a bowl, mix vinegar, oil, garlic, shallots, basil, thyme, and rosemary.
2. Set pizza crusts in 2 pizza pans (12 in. wide) or on 2 baking sheets (12 by 15 in.). Brush crusts equally with all but 2 tablespoons of the vinegar-oil mixture. Layer mushrooms, squash, tomatoes, peppers, and onions equally over crusts. Sprinkle lightly with salt, then equally with mozzarella and parmesan cheeses.
3. Bake in a 425° regular or convection oven until cheese is lightly browned, 15 to 20 minutes. Drizzle with remaining vinegar-oil mixture. Cut into wedges.
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