Yield
Makes 6 to 8 servings

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.

How to Make It

Step 1

In a bowl, mix vinegar, oil, garlic, shallots, basil, thyme, and rosemary.

Step 2

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.

Step 3

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.

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