One of my standbys, especially after a shopping spree at the farmer’s market.
Keyword
pizza
AuthorSusan Evans, Certified Clinical Herbalist
Ingredients
1precooked pizza shell
Pesto – enough to cover the bottom of the pizza shell
2small to medium zucchini – slice into small disks
1bell pepperjulenned
1cupsun-dried tomatoes – drained if necessary and chopped
2cupsfreshbaby arugula or finely chopped kale
1/2cupmushroomssliced thin
½ - 1cupgoat cheeseshredded asiago or other cheese of choice, grated if necessary.
Instructions
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.