This is my favorite pizza to make at home. It's very filling with so many veggies.
See how many veggies... Don't cook them until their mushy, you want a little crispness.
This is how much sauce I like, kind of a thin coating. If you like more, good news, the recipe makes twice as much sauce as you see here.
A little cheese on the bottom and then pile up all the veggies.
Skipped a few steps.... And it's out of the oven!
And it's on my plate! I think I've gotten all my veggie servings for the day.
1 (8 ounce) can tomato sauce (basil, garlic, oregano variety)
1/3 cup sundried tomato pesto (like Classico brand)
1 pre-made pizza crust (like Boboli 100% whole wheat thin crust)
1 tablespoon olive oil
1/2 cup sliced onion
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup sliced mushrooms
1 small zucchini, sliced
salt and pepper
1 Roma tomato, sliced
2 cups shredded mozzarella cheese
1/2 shredded Parmesan
Mix tomato sauce and pesto together in a small bowl. Spread half of sauce on pizza crust. Save the other half of sauce for a second pizza or freeze for use at a later date.
Heat olive oil in a large skillet on high heat. Add onions and bell peppers first and sauté for about 2 minutes. Add mushrooms and zucchini; sprinkle with salt and pepper to taste. Cook for about 5 minutes or until desired degree of doneness.
Add about half of the mozzarella cheese to the sauce covered pizza crust. Place all of the vegetables on top of that. Add the rest of the mozzarella and then the tomato slices. Sprinkle Parmesan on top of tomatoes.
Place the pizza directly on the pre-heated oven rack. Bake at 450 degrees for 12 to 15 minutes. (This is longer than the Boboli instructions, with so much topping, you need more time for the center to heat through.)