Fresh-from-the-garden flavors steal the show in this mouthwatering pizza;—Vini Williams, Saint James, Missouri.
- 1/2 cup chopped zucchini
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 2 tablespoons chopped onion
- 2 tablespoons chopped carrot
- 1 garlic clove, minced
- 2 teaspoons butter
- 1/8 teaspoon Italian seasoning
- 1/8 teaspoon dried oregano
- Dash pepper
- 1 prebaked mini pizza crust
- 1/3 cup chopped seeded tomato
- 1/3 cup shredded Italian cheese blend
- In a large skillet, saute the zucchini, peppers, onion, carrot and garlic in butter for 8-10 minutes or until tender. Sprinkle with Italian seasoning, oregano and pepper; toss to coat.
- Place the crust on an ungreased baking sheet or pizza pan. Spoon vegetable mixture onto crust to within 1/2 in. of edges. Top with tomato and cheese. Bake at 450° for 8-10 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Garden Pizza in Cooking for 2 Summer 2006, p13
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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