Garden Vegetable Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- One 14-inch pizza shell, ready to use
- 1 teaspoon fresh garlic, finely chopped
- 6 ounces mozzarella
- 6 ounces provolone
- 1 cup fresh tomatoes, coarsely chopped and drained of excess liquid
- ½ cup zucchini slices
- ½ cup cooked drained spinach
- ½ cup roasted eggplant cubes
- ½ roasted squash]
- 8 asparagus spears
- 8 thin slices (½-inch by 3-inches) roasted red peppers
- ¼ cup blanched peas
- ¼ cup blanched corn
- 2 tablespoons grated parmesan cheese
- Garnish: slivers of fresh basil leaves
Instructions
- Spread the garlic pout evenly over the empty shell and cover with mozzarella and provolone
- Layer the vegetables attractively on top of the pizza in the order listed.
- Bake the pizza until golden and bubbly and garnish with fresh basil.