On an evening too hot for a meat main dish - and too cool for a salad - Marsha Lawhorn used produce from her garden to make this all-vegetable pizza compromise. For a repeat performance, her family demanded she double the recipe - one pizza just wasn't enough for their appreciative appetites.
2 thin, baked pizza crusts (10 oz. each, 12 in. wide)
2 cups thinly sliced mushrooms
2 cups thinly sliced yellow crookneck squash
1 1/2 cups thinly sliced Roma tomatoes
1 cup diced orange or red bell peppers
1 cup thinly sliced green onions
2 cups shredded mozzarella cheese (1/2 lb.)
1/2 cup grated parmesan cheese
How to Make It
In a bowl, mix vinegar, oil, garlic, shallots, basil, thyme, and rosemary.
Set pizza crusts in 2 pizza pans (12 in. wide) or on 2 baking sheets (12 by 15 in.). Brush crusts equally with all but 2 tablespoons of the vinegar-oil mixture. Layer mushrooms, squash, tomatoes, peppers, and onions equally over crusts. Sprinkle lightly with salt, then equally with mozzarella and parmesan cheeses.
Bake in a 425° regular or convection oven until cheese is lightly browned, 15 to 20 minutes. Drizzle with remaining vinegar-oil mixture. Cut into wedges.