Garden Pizza

Garden Pizza

One of my standbys, especially after a shopping spree at the farmer’s market.

  • 1 precooked pizza shell
  • Pesto – enough to cover the bottom of the pizza shell
  • 2 small to medium zucchini – slice into small disks
  • 1 bell pepper, julenned
  • 1 cup sun-dried tomatoes – drained if necessary and chopped
  • 2 cups fresh, baby arugula or finely chopped kale
  • 1/2 cup mushrooms, sliced thin
  • ½ – 1 cup goat cheese, shredded asiago or other cheese of choice, grated if necessary.

Heat oven to 425 degrees.

You can go two ways with the veggies.
Method 1: Heat enough vegetable oil to cover the bottom of a sauté pan. Add zucchini, peppers, salt, and pepper and stir occasionally until softened. Remove. In the same pan sauté mushrooms with salt and pepper until lightly browned, add to other vegetables.

Method 2, (my favorite): Preheat oven to 425 degrees. Put mushrooms, zucchini, and peppers in a bowl. Drizzle with olive oil and season with salt and pepper. Spread evenly on a baking tray and roast until tender, about 10 – 15 minutes.

Spread pizza crust with pesto, layer on arugula, veggies, and sun-dried tomatoes, top with cheese. Put in the oven at 425 until cheese is fully melted and it is warmed through.

Garden Pizza

One of my standbys, especially after a shopping spree at the farmer’s market.
Keyword pizza
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 1 precooked pizza shell
  • Pesto – enough to cover the bottom of the pizza shell
  • 2 small to medium zucchini – slice into small disks
  • 1 bell pepper julenned
  • 1 cup sun-dried tomatoes – drained if necessary and chopped
  • 2 cups fresh baby arugula or finely chopped kale
  • 1/2 cup mushrooms sliced thin
  • ½ - 1 cup goat cheese shredded asiago or other cheese of choice, grated if necessary.

Instructions

  1. Heat oven to 425 degrees.

You can go two ways with the veggies.

  1. Method 1: Heat enough vegetable oil to cover the bottom of a sauté pan. Add zucchini, peppers, salt, and pepper and stir occasionally until softened. Remove. In the same pan sauté mushrooms with salt and pepper until lightly browned, add to other vegetables.
  2. Method 2, (my favorite): Preheat oven to 425 degrees. Put mushrooms, zucchini, and peppers in a bowl. Drizzle with olive oil and season with salt and pepper. Spread evenly on a baking tray and roast until tender, about 10 - 15 minutes.
  3. Spread pizza crust with pesto, layer on arugula, veggies, and sun-dried tomatoes, top with cheese. Put in the oven at 425 until cheese is fully melted and it is warmed through.
Posted in Pizza, Recipes and tagged , .

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