This is a slightly modified version of a Pampered Chef recipe, albeit quite old. While you don't need a pizza stone or a mandolin (both of which I believe should be in every kitchen), it definitely makes things a lot easier! In case you have never seen either of these two items before, I attached a few pics in case you decide to skip over to the store for a quick purchase!
Three-Cheese Veggie Pizza:
- 1 Pillsbury pizza dough (feel free to pick up a dough ball from a local pizzeria or try a prepared whole wheat crust from the deli)
- 1 tsp minced garlic (use more or less depending on how much you like garlic)
- 1 medium tomatoes, sliced wafer thin
- 1 zucchini, sliced wafer thin
- 1 medium onion, sliced wafer thin
- 1c sliced mushrooms
- 1 1/2 c shredded mozzerella cheese
- 1/2 c shredded sharp cheddar cheese
- 1/4 c shredded parmesean cheese (HIGHLY recommend parmesean reggiano)
- 1 tsp italian seasoning (normally includes oregano, basil, etc.)
Stretch pizza dough to fit pizza stone (about 12" x 15" or 15" round; be sure to roll some at the edges for the crust). Bake for 7 minutes. Remove from oven and spread with minced garlic.
While crust is baking, slice tomatoes, zucchini and onions (mandolin slicer on thinnest setting).
Top crust with a single layer of each vegetable (first tomatoes, then zucchini, onions and mushrooms). Top with mozzerella and cheddar cheese and italian seasoning. Return to oven and bake 15-18 minutes (will be golden brown). Top with parmesean cheese; let sit for 5 minutes then slice and serve!
Craving more Greek than Italian? Try sun-dried tomatoes, artichoke hearts, kalamata olives and feta!
Think vegetarian meal is for the birds? Go ahead and throw on some pepperoni!
Monitoring carbs? Use only 1/2 of the pizza crust and roll thin!
Kids don't like to share or cannot agree on toppings? Cut the crust into 4 and let them choose how to top it!