GEORGIA"S RECIPE – DELECTABLE VEGETABLE PIZZA ( OR WITH MEAT)

DELECTABLE VEGETABLE PIZZA (OR WITH MEAT)

I really love pepperoni pizza – Ray loves vegetables.  Sooooo here’s our compromise. Ray and I polish one of these off together at one sitting.  Depending on your tastes you can increase or decrease the veggies and pepperoni or add something you love like black olives or?   Enjoy!

 

INGREDIENTS:

 1 Tbs. Olive Oil

Italian Seasonings (plus extra Oregano and/or Marjoram)

Seasoning Salt

Black Pepper

1 large clove of garlic cut into slivers (sometimes I get wild and put in two  or three cloves!)

1 medium zucchini – cut into 1/3 inch sized dice

5 or 6 mushrooms – sliced

½ red or green bell pepper – diced

1 medium small yellow onion – diced

1 medium tomato seeded and then diced

Pepperoni slices

Pre-sliced Provolone cheese (3 circles each about 4” to 5” across)

1 frozen Totino Pepperoni Pizza or, if you prefer, a combo pizza]

PREPARATION:

Preheat oven to 450 degrees.

Prepare vegetables. Heat olive oil in pan.  Add veggies.  Then a couple shakes of Italian seasoning mix, several dashes of Oregano and/or Marjoram, light dash of Seasoning Salt and a few shakes of black pepper. Stir everything together and then cook until vegetables are tender but not mushy because they are going in the oven soon.

Take pizza from refrigerator. Unwrap, put however many pepperoni slices you desire over the top, heap on the vegetables, patting them down so they stay put. I usually cut the provolone slices in half and place them on the pizza in a circle like a flower.

 Place prepared pizza directly on oven rack.  I put a cookie sheet on the rack below to catch anything that falls off.

 Bake about 15 to 17 minutes.

Yum! Yum! Yum!

GEORGIA"S RECIPE – DELECTABLE VEGETABLE PIZZA ( OR WITH MEAT)