Summer vegetable pizza

June 13, 2009 at 3:46 pm 1 comment

homemade pizza and salad

Homemade pizza is a wonderful thing to eat. We usually keep some pre-made pizza crusts or some homemade dough in the freezer and end up making pizzas once or twice a month. The toppings are always different and this is part of the fun. The recipe below uses summer vegetables that I love including zucchini, red peppers, mushrooms and shallots, which are all available now from Alberta and BC through our local farmers’ market.

Summer vegetable pizza
2 12″ pizza crusts, either storebought or homemade. For gluten-free, we order Lakeview Bakery‘s rice flour pizza shells through Spud.ca
Crushed tomatoes (open a tin can of crushed tomatoes and save whatever you don’t use for the pizza for a recipe like polenta)
Fresh or dried oregano, thyme, basil and parsley
2 tbsp olive oil
1 small zucchini, thinly sliced into rounds
1/2 red pepper, diced
1 large shallot, thinly sliced
1 cup fresh mushrooms, sliced
2 cups grated mozzarella cheese
1/2 cup parmesan cheese
Hot pepper flakes

Place pizza shells on baking sheet. Spread crushed tomatoes over top and sprinkle with a generous topping of fresh or dried herbs. Meanwhile, saute zucchini, mushrooms, shallots and red pepper until they’re soft and smelling great. Season with salt and pepper and spoon onto the pizza shells. Top with mozzarella, parmesan and a small dusting of hot pepper flakes. Bake in a 400F oven for about 15 minutes until the top of the pizza is nicely browned. Serve with salad on the side. Rose wine is a great match for pizza.

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Entry filed under: Cooking, Gluten Free. Tags: , , , , , , , , .

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1 Comment Add your own

  • 1. Davin Greenwell  |  June 14, 2009 at 1:07 am

    I like banana peppers, pineapple, mushrooms, green peppers, even broccoli on home made pizza. Home made pizza is the best!

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