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Cheese and Fresh Vegetable Pizza




Source of Recipe


Margo Messer


List of Ingredients




1 can (10 oz) refrigerated pizza crust
1/2 cup thinly sliced red onions
2 cloves garlic, minced
1 small green or red pepper, cut into 1-inch strips
1/2 cup (4 oz) sliced fresh mushrooms
1 1/2 cup (6 oz) Sargento ChefStyle Mozzarella shredded cheese, divided
4 plum tomatoes, sliced
1 tsp dried basil
1/2 tsp dried oregano
I also add hard-boiled eggs, sliced (which I love on pizza)
black olives


Recipe



Spray 12-inch pizza pan with nonstick cooking spray.
Unroll pizza crust; press onto prepared pan.
Bake in preheated 425* oven 6 minutes or until crust is just beginning to brown. Spray skillet with nonstick cooking spray; stir in onion and garlic.
Cook over medium heat 2 minutes until onion is soft.
Add pepper and mushrooms. Cook 2 minutes.
Remove from heat; set aside. Sprinkle 3/4 cup cheese over crust.
Arrange tomato slices over cheese; sprinkle with basil and oregano.
Add sliced eggs and black olives at this stage Top with mushroom mixture and remaining cheese. Bake in preheated 425* oven for 10 minutes or until crust is crisp and cheese is melted.

Even when I use regular pizza sauce, I always put some cheese on the crust first, then the pizza sauce, toppings and more cheese...seems to cook everything better, and makes it really crispy.

(From the Sargento's "Good Mood Food" brochure)