INGREDIENTS

  • 8-10 medium fresh mushrooms , sliced
  • 1 small onion , sliced
  • 1/2 cup green peppers , sliced
  • 1/2 cup sweet red peppers, sliced
  • 1/2 cup zucchini , sliced in 1/4 inch rounds
  • 1/4-1/2 cup black olives , sliced
  • 2 teaspoons olive oil
  • 2 garlic cloves , minced
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • your favorite pizza dough

    • Pesto sauce

  • 1/2 cup fresh basil , coarsely chopped
  • 4 garlic cloves , minced
  • 1/4 cup parmesan cheese , grated
  • 1/4 cup olive oil

    • Pizza topping

  • 1 large tomato , thinly sliced
  • 2 cups mozzarella cheese , shredded

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil.
  3. Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat.
  4. Cover and bake at 400°F for 20 minutes.
  5. Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside.
  6. Place rolled out pizza dough in 9×13-inch pan going half way up sides of pan.
  7. Spread with sauce; top with the tomato slices.
  8. Sprinkle with mozzarella cheese.
  9. Top with roasted vegetables.
  10. Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.