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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Nova Restaurant in San Francisco. Ingredients:
10 oz pizza dough (10 oz tube) |
4 tablespoons (garlic-flavored) olive oil |
1 red bell pepper, sliced |
1 3/4 cups zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 medium zucchini) |
1 oz wild mushroom mix |
2 cups onion, thinly sliced (about 2 cups) |
1 cup marinara sauce |
8 ounce shredded part skim mozzarella cheese |
3 tablespoons chopped fresh basil |
Directions:
1. Soak dried mushrooms in warm water for about 20 minutes. Rinse and dry.
2. Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss bell pepper, mushrooms, and zucchini with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven.
3. In the meantime, caramelize onions in a sauté pan and remove.
4. Spoon the marinara sauce on pizza crust. Sprinkle on the cheese and add the roasted vegetables and mushrooms, then spread on the caramelized onions. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.
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