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Garden Vegetable Pizza

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.

Ingredients

  • 1/4 cup cider vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic, peeled and minced or pressed
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
  • 1 teaspoon fresh thyme leaves or dried thyme
  • 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary
  • 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
  • Salt
  • 2 cups shredded mozzarella cheese (1/2 lb.)
  • 1/2 cup grated parmesan cheese

Nutrition Information

  • calories 425
  • caloriesfromfat 42 %
  • protein 11 g
  • fat 20 g
  • satfat 7.1 g
  • carbohydrate 47 g
  • fiber 4.9 g
  • sodium 376 mg
  • cholesterol 26 mg

How to Make It

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

  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.

  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.