Originally From
Sprung From
Veggie Pizza
tamihania wants to cook this
8
prep: 7 min / cook: 12 min / total: 19 min
- Mama Mary's Gourmet Pizza Crust
- 1 Summer Squash or Zucchini
- 1/2 of a large tomato
- 1/3 package of Baby Bella Mushrooms
- 1/4 cup shredded Romano cheese
- 1/2 cup Avocado Ranch Pizza Sauce
First, preheat your oven to 450 degrees. This is very important because in making pizzas the biggest contributor to inconsistency is heat.
Secondly I will address the fact that I am using a store bought, blind baked pizza shell. Truth be told, I am a horrible baker. For the life of me I can not seem to get dough to do what I want it to do. It may not be following the “poor man’s” way, but for about $5 for two shells I am quite happy to not have to clean up a doughy mess.
As a side note I should tell you that I tried the cheaper store brand version of this crust and it doesn’t come close. In this case you get what you pay for.
And for a third point of order, the directions:
While your oven is taking it’s jolly time warming up, prep your sauce (recipe found on this site) and your veggies. I like to put a pretty thin slice on all my vegetables, and to do this I use a mandolin.
{Mandolins are potentially very dangerous and very expensive (both I know from experience), but I found a $7 one at a Kroger that does the job quite nicely. And for the love of Zarqwan’s Singing Fish use the guard, especially on smaller vegetables or you’ll end up with one thumb shorter than the other. Not that I know anything about this, I was born that way.}
Spread your sauce around and start layering the toppings. When everything is down, season with a little salt and pepper, then sprinkle the cheese on top. I use very little cheese because the focus of this pie is the vegetables, not the colon-clogging decadence of cheese.
Put your pizza in the oven on the center rack, close the door and lower the temperature to 425. Bake for 10 to 12 minutes, or until it is done to your liking.
Remove from the oven, slice and enjoy.
Secondly I will address the fact that I am using a store bought, blind baked pizza shell. Truth be told, I am a horrible baker. For the life of me I can not seem to get dough to do what I want it to do. It may not be following the “poor man’s” way, but for about $5 for two shells I am quite happy to not have to clean up a doughy mess.
As a side note I should tell you that I tried the cheaper store brand version of this crust and it doesn’t come close. In this case you get what you pay for.
And for a third point of order, the directions:
While your oven is taking it’s jolly time warming up, prep your sauce (recipe found on this site) and your veggies. I like to put a pretty thin slice on all my vegetables, and to do this I use a mandolin.
{Mandolins are potentially very dangerous and very expensive (both I know from experience), but I found a $7 one at a Kroger that does the job quite nicely. And for the love of Zarqwan’s Singing Fish use the guard, especially on smaller vegetables or you’ll end up with one thumb shorter than the other. Not that I know anything about this, I was born that way.}
Spread your sauce around and start layering the toppings. When everything is down, season with a little salt and pepper, then sprinkle the cheese on top. I use very little cheese because the focus of this pie is the vegetables, not the colon-clogging decadence of cheese.
Put your pizza in the oven on the center rack, close the door and lower the temperature to 425. Bake for 10 to 12 minutes, or until it is done to your liking.
Remove from the oven, slice and enjoy.
