Very Veggie Pizza With Olives and Artichoke Hearts |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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A melty-cheesy veggie pizza Ingredients:
1 small zucchini, thinly sliced |
1/2 small white onion, cut into thin wedges |
1 small yellow bell pepper, cut into long thin strips |
2 tablespoons extra virgin olive oil |
1 teaspoon dried oregano |
1/4 teaspoon kosher salt |
1/2 teaspoon red pepper flakes |
1 boboli pizza crust (12-inch) |
1 (8 ounce) jar marinated artichoke hearts, well drained and halved |
2 plum tomatoes, cored and thinly sliced |
1/3 cup ripe black olives, pitted and halved |
2 cups coarsely shredded mozzarella cheese |
Directions:
1. Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack; preheat oven to 500°.
2. While the oven is heating, place the zucchini, onion, and bell pepper in a bowl; toss the vegetables with the olive oil, oregano, salt, and red pepper flakes; set aside.
3. Remove the Boboli pizza crust from the package and set aside the packet of tomato sauce.
4. Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
5. To top the pizza: spread the pizza sauce over the crust, leaving a 1-inch border.
6. Arrange the vegetables evenly over the sauce; scatter the artichokes over the top.
7. Distribute the cheese evenly over the vegetables.
8. Place the pizza in the oven on the rack or stone; bake the pizza until the crust it crisp and a deep golden brown and the cheese is golden, 10-12 minutes.
9. Slice the pizza into wedges and serve.
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